Ingredient!
1/2 cup of yellow lentils
3 tablespoons each, split and shelled Bengali Gram
3 tablespoons of split and shelled green grams
3 tablespoon split and doped Egyptian Lentils
60 grams of pumpkin peeled and diced (about 1/2 cup)
60 grams of eggplant / baingan in cubes
1 cup fenugreek leaves methi washed and minced
1 large (125 grams) potato peeled and diced
1/2 teaspoon of turmeric
1 tablespoon of salt
1/4 cup (60 grams) oil
1 cup grated onions (250 grams)
2 teaspoons ginger paste (2 tablespoons finely chopped)
1 cup of grated tomatoes (250 grams)
3 tablespoons Dhansak masala
1 tablespoon lemon juice
Preparation!
1. Heat oil, fry onions, garlic and ginger until light brown.
2. Add the tomatoes and dhansak masala and fry until the fat comes off.
3. Add the mixture, bring to the boil and then simmer for about 5 minutes.
4. Close the flame and add lemon juice.
5. Serve hot.
6. Add cooked meat and broth, if desired.