Dhan Saak Rice Ingredients :
Toovar dal – 1 cup
Moong dal – 1 tbsp
Masoor dal – 1 tbsp
Val dal – 1 tbsp
Urad dal – 1 tbsp
Potato – 1
Brinjal – 1 small
Tomatoes – 2
Spring onions with leaves – 3
Fenugreek leaves – 1 small bunch
Red pumpkin (2” x 3”) – 1 slice
White pumpkin – 1 slice
Tamarind water – 6 tsp
Ghee – 4 tbsp
Onion (chopped) – 1
Salt to taste
Water – 7 cups
To be made into powdered masala (for dhan-saak):
Cardamoms – 3
Cloves – 2
Cinnamon – 3 sticks
To be ground into paste (for dhan-saak):
Green chilies – 4
Red chilies – 8
Garlic – 10 cloves
Ginger – 1 inch piece
Cinnamon – 3 sticks
Cloves – 3
Peppercorns – 3
Cardamoms – 3
Coriander seeds – 4 tsp
Cumin seeds – 2 tsp
Chopped fresh coriander – 1 tbsp Preparation Time Serves
Ingredients for the rice:
Uncooked rice – 3 cups
Onions – 2
Cinnamon – 2 sticks
Cloves – 2
Crushed garlic – 1 tsp (optional)
Sugar – 3 tsp
Ghee – 2 tbsp
Salt to taste
Method For dhan-saak:
Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions a little. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Method For the rice:
Chop the onions.
Heat the ghee in a vessel and fry the onions a little or till golden brown.
Add the cinnamon, cloves, crushed garlic and fry again. Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 tsp of water on a low flame. When it becomes brown, add to the rice while it is cooking.
Put off the flame when the rice is cooked.
Serve this rice with dhan-saak.
Toovar dal – 1 cup
Moong dal – 1 tbsp
Masoor dal – 1 tbsp
Val dal – 1 tbsp
Urad dal – 1 tbsp
Potato – 1
Brinjal – 1 small
Tomatoes – 2
Spring onions with leaves – 3
Fenugreek leaves – 1 small bunch
Red pumpkin (2” x 3”) – 1 slice
White pumpkin – 1 slice
Tamarind water – 6 tsp
Ghee – 4 tbsp
Onion (chopped) – 1
Salt to taste
Water – 7 cups
To be made into powdered masala (for dhan-saak):
Cardamoms – 3
Cloves – 2
Cinnamon – 3 sticks
To be ground into paste (for dhan-saak):
Green chilies – 4
Red chilies – 8
Garlic – 10 cloves
Ginger – 1 inch piece
Cinnamon – 3 sticks
Cloves – 3
Peppercorns – 3
Cardamoms – 3
Coriander seeds – 4 tsp
Cumin seeds – 2 tsp
Chopped fresh coriander – 1 tbsp Preparation Time Serves
Ingredients for the rice:
Uncooked rice – 3 cups
Onions – 2
Cinnamon – 2 sticks
Cloves – 2
Crushed garlic – 1 tsp (optional)
Sugar – 3 tsp
Ghee – 2 tbsp
Salt to taste
Method For dhan-saak:
Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions a little. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Method For the rice:
Chop the onions.
Heat the ghee in a vessel and fry the onions a little or till golden brown.
Add the cinnamon, cloves, crushed garlic and fry again. Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 tsp of water on a low flame. When it becomes brown, add to the rice while it is cooking.
Put off the flame when the rice is cooked.
Serve this rice with dhan-saak.
