Dhansak Tuar Masoor Dal Recipe

This is a Parsi thick soupy dish made of Pigeon peas, lentils, and Vegetables

Toor and Tuar are same.

1. Pigeon peas (Toor): ½ cup

2. Red Lentils (Masoor Dal): ½ cup

3. Spinach Leafs: 1 Cup Washed

4. Cilantro leafs: ½ cup Washed

5. Peppermint leafs: 10 washed

6. Eggplant: 1 Cup, Washed and cubed

7. Butternut squash (Pumpkin): 1 Cup, peeled and diced ¼"

8. Summer squash (Torai): 1 Cup, washed, sliced ¼"

9. Tomatoes (Preferably Plum): 1 Cup, chopped

10. Onion: 1 cup, diced ¼"

11. Potato: ½ cup, peeled diced ¼"

12. Carrot: ½ cup, scraped sliced ¼"

13. Serrano: 2, washed chopped

14. Salt: 1 teaspoon

15. Cayenne ground: ¼ teaspoon

16. Turmeric powder: 1 teaspoon

17. Water: 6 Cups

18. Ginger: 2 teaspoons, Peeled and chopped fine

19. Garlic: 2 Cloves, Peeled and minced

20. Vinegar: 2 teaspoons

21. Dhansak Masala : 3 Tablespoons

22. Coconut milk: 1 Cup

1. Combine base ingredient. Bring it to a boil.

2. Cook on medium heat for 20 minutes.

3. Grind cooked ingredients together coarsely. Don't grind it into a fine paste. Immersible hand blender is ideal for this job.

1. Stir in remaining ingredients.

2. Adjust spices and thickness by adding more water

3. Cover and cook at low heat (Steep) for about 45 minutes.