Dhan Shak Masala

Dhansaak Masala Powder Recipe
from: http://parsicuisine.com/parsi-dhansak-for-the-good-times-by-rita-kapadia/
by: Rita Kapadia

Ingredients:
1 Kg. Coriander seeds (Dhanya seeds)
200 grms Cumin (Jeera Seeds)
100 grms Black Pepper (Kali Mirchi)
100 grms Fenugreek seeds (Methi seeds)
100 grms Black Mustard seeds (Rai)
300 grms Red Chilies
200 grms Haldi (Turmeric powder)
50 grms Tej Patta (Tamal Patta)
20 grms Badyan (Black Flower shaped anise pods)
20 grms Lavang (Cloves)
20 grms Dalchini (Cinnamon sticks)
20 grms Dry Soonth (Ginger powder)
20 grms Elaichi (Cardamom powder)

Method:
1. Check and clean all ingredients for debris and keep in sunlight for 1 day.
2. Roast on Tava taking care to prevent scorching.
3. Cool. Then grind into a powder in a Ninja Machine or Masala chakki.
4. Let the Masala cool. Sieve and fill in airtight containers.

Parsi Dhan Shak

This is a Tarla Dalal recipe.
An alternate recipe is here: http://myfoodandrecipies.blogspot.com/2014/06/dhan-shak-parsi-dal-brown-rice-served.html

Ingredients

For The Dhan Shak

3/4 cup toovar (arhar) dal
1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp vaal dal (split field beans/ split butter beans)
1 tbsp urad dal (split black lentils)
1 potato
1 small brinjal (baingan / eggplant)
2 tomatoes
1 small sized bunch of fenugreek (methi) leaves
3 spring onions with greens
51 to 75 mm (2″ x 3″) slice of red pumpkin (bhopla / kaddu)
1 slice of bottle gourd (doodhi / lauki)
6 tsp tamarind (imli) water
4 tbsp ghee
1 onion , chopped
salt to taste

To Be Ground Into A Paste (for the Dhan Shak)

4 green chillies
8 red chillies
10 garlic (lehsun) cloves (lehsun)
25 mm (1″) piece of ginger (adrak)
36 mm (11/2″) cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (elaichi)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp chopped fresh coriander (dhania)

To Be Made Into Powdered Masala (for the Dhan Shak)

3 cardamoms (elaichi)
2 cloves (laung / lavang)
3 sticks cinnamon (dalchini)

For The Rice

3 cups steamed rice (chawal)
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 garlic (lehsun) cloves (lehsun) , crushed (optional)
3 tsp sugar
2 tbsp ghee
1/2 tsp salt

Method

For the dhan shak

Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions for a little time. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Serve hot with dhan shak rice.

For the rice

Chop the onions.
Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.
Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 teaspon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.
Serve this rice with dhan shak.