½ cup split yellow lentils
1 ½ cups peeled and quartered baking or Idaho potatoes
½ cup split dried yellow mung
Heaped 1 cup chopped onions
½ cup butter or ghee
2 inch piece ginger root, peeled and chopped
4 garlic cloves chopped
3 Green chilies chopped
2 onions chopped
1 tablespoon Dhansak Masala
½ teaspoon Tumeric
2 tomatoes finely chopped
½ tsp. salt
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Bring 3 1/3 cups water to a boil over a high heat. Add the lentils and mung beans and return the water to a boil. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, 35 to 40 minutes until the mixture becomes mushy. Do not burn.
Heat another large saucepan of water to a boil over high heat while the lentils are simmering. Add potatoes and carrots return water to a boil, and boil 20 to 25 minutes until both vegetables are very tender and the potatoes are almost falling apart, and then drain well.
Pour the lentils and any remaining water into a blender. Add the drained potatoes and carrots and blend until the mixture forms a thick puree, set aside. Melt the butter or ghee in a large saucepan over medium low heat. Add the ginger, and onions and fry, stirring occasionally, 10 minutes out or until the onions are caramelized.
Stir in the dhansak, masala, tumeric, and salt, then add the tomatoes and cook one minute stirring occasionally. Stir in the Lentil and vegetable mixture and continue stirring two minutes. Serve.
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