SPICY SQUASH AND BEAN STEW (Dhaansaak)

[Suvir Saran]

SPICY SQUASH AND BEAN STEW (Dhaansaak)

This dish is my adaptation of the famous Parsee dish Dhaansaak. Haunting spices seem subtle and familiar at first taste, it is only minutes later that one experiences their warmth and full flavor. The back heat of this dish makes it hotter than the other recipes in this chapter. This recipe is a perfect one to make for a one pot meal. You can change the vegetables according to your taste and also change the proportion you use them in. This particular recipe is a great fall recipe but works well at most times. I often use whatever lentils I have at home. But the substance of this dish comes from the Channa daal which is a very distinct lentil in keeping its shape even after cooking for a long time. Serve this lentil with steamed rice for a hearty weekend lunch as one would have at the Bombay Gymkhana or any of the elite Clubs in Bombay, or for a festive dinner party. Suvir Saran

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STEW

• 3/4 c yellow split peas (channa dal)
  
• 1/4 c yellow mung beans (moong dal)
  
• 3/4 c pink lentils (masoor dal)
  
• 1 T tablespoon finely chopped ginger
  
• 2 garlic cloves, minced
  
• 2 tsp garam masala
  
• 1 tsp turmeric
  
• 1 tsp cayenne pepper
  
• 1/4 tsp ground cloves
  
• 2 bay leaves
  
• 1 to 2 hot green chilies, chopped, with seeds
  
• 1 T salt
  
• 6-1/2 c water
  
• 3/4 lb tomatoes, chopped
  
• 3 c 1-inch chunks skinned and seeded butternut squash (about 1 small)
  
• 5 c 1-inch chunks eggplant with skin (about 1 medium)
  
• 1 medium red onion, cut into 1-inch pieces
  
• 1 c fresh or frozen corn kernels
  
• 12 fresh spinach leaves, stemmed, washed, and torn into bite-sized pieces
  
• TEMPERING OIL
  
• 1/4 c ghee or canola oil
  
• 1 tsp black mustard seeds
  
• 1 tsp ground cumin
  
• 1 small red onion, finely chopped
  
• 1 garlic clove, minced
  
• Juice of 1/2 lemon
  
• 1/4 c chopped fresh cilantro
  

1. For the stew, put the all of the dal in a large soup pot along with 4 1/2 cups of the water. Bring to a boil and skim well. Then add the ginger, garlic, garam masala, turmeric, cayenne, cloves, bay leaves, chilies and salt. Simmer, covered, until the dal are tender but not falling apart, about 20 minutes. Stir every now and then to prevent the dal from sticking to the bottom of the pot.

2. Add the tomatoes, squash, eggplant, onion, corn, spinach and the remaining 2 cups water. Return the stew to a boil, reduce the heat and simmer, covered, until the vegetables are tender but still hold their shape, about 15 minutes. Remove the stew from the heat.

3. For the tempering oil, heat the ghee or oil in a medium skillet or kadai over medium-high heat. Add the mustard seeds, cover, and cook until they pop, about 1 minute. Add the chopped onion and the cumin and cook, stirring, until the onion is well browned around the edges, about 5 minutes. Turn the heat down to medium, add the garlic and cook a few seconds. Now add the cilantro and stir. Add the lemon juice, remove from the heat and scrape the tempering oil into the stew. Stir well and taste for salt. If the stew is a bit thick (it should have a lightly thickened, velvety consistency), add 1/4 to 1/2 cup water. Serve hot.

Serves 6 to 8

Keywords: Indian, Main Dish, Intermediate, Vegetables

( RG123 )