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Dhan-Saak Rice

  Toovar dal 1⁄3 Pint
  Moong dal 1 Tablespoon
  Masoor dal 1 Tablespoon
  Val dal 1 Tablespoon
  Ural dal 1 Tablespoon
  Potato 1
  Brinjal 1 Small
  Tomatoes 2
  Methi 1 Bunch (100 gm)
  Spring onions 3 , along with leaves
  Pumpkin 1 , red colored measuring around 50 x 75 mm. or 2'3"
  Pumpkin slice 1
  Tamarind water 6 Teaspoon
  Ghee 4 Tablespoon
  Onion 1 , chopped
  Salt To Taste
  Green chilies 4
  Red chilies 8
  Garlic 10 Clove (50 gm)
  Ginger 1 Inch, weighing around 25 mm
  Cinnamon 3 Inch
  Cloves 3
  Peppercorns 3
  Cardamoms 3
  Coriander seeds 4 Teaspoon
  Cumin seeds 2 Teaspoon
  Chopped coriander 1 Tablespoon
  Cloves 2
  Uncooked rice 16 Ounce
  Onions 2
  Cinnamon 2 Inch (2 1" sticks)
  Crushed garlic 3 Clove (15 gm), optional
  Sugar 3 Teaspoon, optional
  Ghee 2 Tablespoon
  Salt 1⁄2 Teaspoon

For dhan-saak
1. Mix the dals and wash them.
2. Cut the vegetables into big pieces.
3. Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker.
4. Sieve this mixture. If it is very thick, add a little water.
5. Heat the ghee in a vessel and fry the chopped onions for a little time. Add the paste and fry again for 3 minutes.
6. Add the dal mixture and salt and boil for 30 minutes.
7. Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Serve hot with dhan-saak rice.
For the rice
1. Chop the onions.
2. Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.
3. Add the rice, salt and enough water to cook the rice.
4. Cook the sugar mixed with 1 teaspoon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.
Serve this rice with dhan-saak.

Recipe Summary

Difficulty Level: 
Main Dish

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