Dhansak

Name: Dhansak
Ingredients: 12 cup mung beans (pre soaked); 12 cup kidney bean (pre soaked); 12 cup lentils; 1 large onion (chopped); 1 cup celery (chopped); 2 tablespoons fresh ginger (grated); 4 garlic cloves (crushed); 1 cup carrot (chopped); 2 -3 large tomatoes (chopped); 1 cup turnip (cubed); 1 cup zucchini (chopped); 2 -3 green chilies (chopped); 2 teaspoons turmeric; 12 teaspoon cumin; 2 teaspoons salt; pepper; 3 teaspoons garam masala; 1 cup cilantro (chopped); steamed rice or quinoa, cooked

19 ingredients

8 steps

Ingredients

12 cup mung beans (pre soaked)
12 cup kidney bean (pre soaked)
12 cup lentils
1 large onion (chopped)
1 cup celery (chopped)
2 tablespoons fresh ginger (grated)
4 garlic cloves (crushed)
1 cup carrot (chopped)
2 -3 large tomatoes (chopped)
1 cup turnip (cubed)
1 cup zucchini (chopped)
2 -3 green chilies (chopped)
2 teaspoons turmeric
12 teaspoon cumin
2 teaspoons salt
pepper
3 teaspoons garam masala
1 cup cilantro (chopped)
steamed rice or quinoa, cooked

Directions

1

In a pot simmer the beans in 2-3 cups of water for 20-30 min or until beans are tender.
2

It doesn't matter if they end up really liquidy since you need to add water later on anyways.
3

In a separate pan lightly cook the onion, garlic and ginger.
4

Once the beans are cooked, mash them to form a type of paste, although lumps don't really matter.
5

Add all the veggies (including cooked onion mixture), turmeric, cumin, salt and pepper to the pot with the beans and extra water for simmering.
6

Simmer the mixture for 1-1/2 to 2 hours, adding water as needed to keep it the consistency of a really thick soup.
7

At the end of the cooking, add the pepper, garam masala and chopped cilantro.
8

Serve over a bed of rice with some heated naan bread.

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