|Yellow split peas||1⁄2 Cup (8 tbs) (Dal:)|
|Tender lamb||3 Pound, cut into 1-inch cubes (Dal:)|
|Peanut oil||1⁄2 Cup (8 tbs) (Dal:)|
|Eggplant||1 Large, cubed|
|Potatoes||2 Large, peeled and cubed|
|Pumpkin||1 Cup (16 tbs), cubed|
|Tomatoes||1 Pound, peeled and seeded|
|Green onions||1 Bunch (100 gm), chopped|
|Garlic||6 Clove (30 gm) (Peeled)|
|Coriander leaves||1 Bunch (100 gm)|
|Grated ginger||1 Teaspoon|
|Onions||3 Medium, thinly sliced|
|Black pepper||1⁄4 Teaspoon|
|Mustard seeds||1 Teaspoon|
Wash the 4 dhals.
Place in a pan and cover with water.
Bring to boil over high heat and simmer for twenty minutes.
Meanwhile, saute the meat in oil until browned.
Add to the dhal mixture with all the vegetables, garlic and spices.
Cook together until the meat is tender.
In the same oil as used for the browning of the meat, add the onion and fry until browned.
Stir in the spices and saute for five minutes.
Pour this mixture into the dhal-meat-vegetable mixture.
Boil for five minutes.
Set aside and keep warm.
Meanwhile, prepare the pilaf.
Saute the onion in butter.
Add all the spices and water.
Bring to boil over high heat.
Reduce heat and add the washed rice with the saffron.
Cook, simmering, until all the liquid is absorbed and the rice is tender.
Serve the rice on individual plates and cover with the dhansak.
To prepare the salad mix together all the ingredients.
Adjust the seasoning and serve with the dhansak.