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Dhansak Dal


  • 2 cups split pigeon peas (tuvar dal)
  • ½ cup red lentils (masoor dal)
  • ½ cup split chickpeas (chana dal)
  • 1 cup split mung beans (mung dal)
  • 1 potato, unpeeled
  • ½ cup chopped pumpkin (white and yellow)
  • ½ cup chopped carrots and any other vegetable you prefer
  • 1 onion, finely chopped
  • 1 clove garlic
  • 3 tomatoes, chopped
  • 1 tbsp dhansak masala
  • 1 tsp cumin (jeera) powder
  • 1 tsp coriander (dhania) powder
  • Red chilli powder to taste
  • Unrefined salt to taste
  • 1 bay leaf (tej patta)
  • Soy granules (optional), soaked and drained
  • Water
  • Lemon juice to taste
  • Chopped fresh coriander leaves


Cook all the dals in a pressure cooker along with the potato, pumpkin and carrots. In a saucepan, sauté the onions and garlic until the onions are translucent. Add the chopped tomatoes, dhansak masala, red chilli powder, cumin and coriander powders and let it cook for about 5 minutes. Once the dals are cooked, add the tomato-onion mixture with the dal and vegetables and puree in a blender. Add salt and simmer this puree for about 15 minutes with a bay leaf. Add some soaked and drained soy granules if you like. Garnish with lemon juice and chopped coriander.

Serves 6-8


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