Ingredient ! Half cup yellow lentils. 3 Tablespoon each, split and husked Bengal Gram . 3 Tablespoon split and husked Green Gram.
3 Tablespoon split and husked Egyptian Lentils. 60 gram pumpkin peeled and diced (about Half cup). 60 gram egg plant or baingan diced. 1 cup fenugreek leaves methi washed and chopped. 1 large (125 gram) potato peeled and diced. Half teaspoon turmeric.
1 Tablespoon salt. one by four cup (60 gram) oil. 1 cup grated onions (250 gram). 2 teaspoon ginger paste (2 tablespoon chopped).
1 cup grated tomatoes (250 gram). 3 Tablespoon Dhansak masala 1 Tablespoon lemon juice.
Preparation ! Heat oil, Saute onions, garlic and ginger, till they turn light brown. Add the tomatoes and dhansak masala and saute till fat separates. Add thedal mixture, bring to a boil, then simmer for about 5 minutes. Shut the flame and add lemon juice. Serve hot.
Add cooked meat and stock, if desired.