Daily *Nix

Tovar washed 100gm
cup Red Gram (split)
Masoor dal washed 75 gm
Ghee 30 gm
Chopped onion 150 gm
Ginger garlic paste 2tbsp
Red pumpkin peeled & diced 100gm
Brinjal peeled & diced 100 gm
Potatoes diced 100 gm
Sweet potatoes diced 50 gm
Fenugreek leaves chopped/spinach 30 gm
Coriander leaves chopped 30 gm
Tomatoes chopped 200gm
Pepper corn 8 nos
Green chilli chopped 2-3 nos
Red chilli powder 1tsp
Turmeric powder 1/2 tsp
Cumin powder 1/2 tsp
Dhania powder 1/2 tsp
Water 1.5lit
Tamarind pulp 30 gm
 
== Dhansak masala (grind to paste ) ==
 
Garlic 2 pod
Ginger 60 gm
Kashmiri dry chilli 6 nos
Cumin 1tsp
Coriander 1 tsp
Cinnamon stick 1stick
Cardamom 2 nos
Cloves 3 nos
 
 
== Garnish ==
 
Brown onion slices 1 no
Chopped coriander 10 gm
Slit green chilli 2no

- Heat 50 gm ghee in cooker, add chopped onions and saute.
- Add ginger and garlic paste saute over slow heat for 2 minutes.
- Then add both dals and vegetables dices, cook for 10 minute, 
- Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
- Add around 1 1/2 litre of water and pressure-cook till one whistle.
- Then simmer and again cook for 15 min
- Pass the vege tables &dal through straines/blender.
- In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
- Add strained dal and tamarind pulp.
- Cook for 5 min or correct consistency
- Garnish with coriander leaves, slit green chilli and brown sliced onions.
- Serve hot with brown rice & kebabs.