Step 1

Pick and rinse the lentils first a few times in water.

Step 2

Mix all the chopped veggies, tomatoes and lentils together in a 4 to 5 litre stovetop pressure cooker.

Step 3

Add 4 cups water and pressure cook the lentils and veggies till they are tender and completely cooked.

Step 4

When the pressure falls naturally in the cooker, then only open the lid. Let this mixture become warm or cool.

Step 5

Then blend until fine using hand-held blender or in a high-speed blender or grinder.

Step 6

You could also strain the lentils and veggie mixture through a strainer and mash as you pass them through the strainer.

Step 7

Take about ½ tablespoon of tamarind and soak it in 1 to 2 tablespoons of warm to hot water for 20 to 30 minutes.

Step 8

When the tamarind becomes soft, your pulp is almost ready. Squeeze the tamarind with your palm and extract the juices in the same bowl.

Step 9

Meanwhile when the veggies and lentils mixture is cooling, grind all the ingredients listed above, under the heading "For the dhansak masala" with some water to a fine and smooth paste.

Step 10

Keep the dhansak masala paste aside.

Step 11

Heat ghee in a pan or pot.

Step 12

Add chopped onions and sauté them till they soften.

Step 13

Add the ground dhansak masala paste and sauté it for 3 to 4 minutes or until the oil separates on low to medium-low heat.

Step 14

Now add the mashed lentils and veggie mixture.

Step 15

Simmer for a 5 to 6 minutes and then add the tamarind pulp.

Step 16

For a slightly thinner consistency, you can add some hot water.

Step 17

Simmer for some 5 minutes or more till the raw aroma and taste of the tamarind goes away.

Step 18

Serve the Veg Dhansak hot with brown rice or steamed basmati rice or even with veg pulao, jeera rice or ghee rice.