Dhan-Saak Rice

A traditional Parsi dish for dinner. This is a vegetarian version of Mutton Dhan saak, which I make frequently. Combination of varities of dals (Dhan) and vegetables (Saak) perked up with so many spices gives this dish a mouth watering taste.

For Dhan-Saak:

1c toovar( arhar) dal
1c moong dal
1c masoor dal
1 Tbsp urad dal

1 large russet potatoes
1 medium size eggplant
2 Roma tomatoes
1 cup fresh methi bhaji
4 scallions
few cubes of yellow organic squash

3 Tbsp Tamarind juice
4 Tbsp ghee or oil
1 chopped large yellow Onion

salt to taste
Mint leaves for garnishing

To be ground into paste: (or use readymade Motilal powder)
4 green chillies
5 dry red chillies
10 cloves garlic
1" ginger
2 sticks of cinnamon
3 cloves
3 peppercorns
3 cardamoms
4 tsp coriander seeds
2 tsp cumin seeds
few sprigs of cilantro

Extra: Good quality Rajwadi garam masala

Preparations:

1. Mix the dals and wash them for three to four times in running cold tap water. Soak them for 1 hr minimum.
2. Cut the vegetables into bite size pieces.
3. Mix the dals and vegetables, add 7 cups of cold water and cook in pressure cooker for 3 or 4 whistle.
4. Mix with "mathani" and Sieve the puree, if thick add more water or vegetable stock.
5. Heat Kadhai and add ghee/oil to it. Fry Onions and add ground paste. Again fry for few more minutes until it starts to leave oil from the sides.
6. Add the dal puree and salt and boil for 30-35 minutes on medium high.
7. Add Tamarind water and garam masala and cook for few more minutes.
8. serve hot with Dhan Saak Rice**

Serve this traditional Parsi dish with fried Papad, chutney or Raita.

**For Dhan Saak Rice

3 cups of basmati rice

2 chopped Onions

2 stick cinnamon, 2 cloves, 3 cloves garlic, 2 tsp sugar , 2 tsp ghee , 1/2 tsp salt

Heat ghee and fry onions. Add all the cinnamon, cloves, and garlic. Fry . Add rice, salt and enough water to cook the rice. Cook the sugar mixed with 1 tsp water in a slow flame and when it becomes brown add it to the rice when it is cooking. Instead , you can add sugar to the ghee and let it brown first and then add onions.