Dhaan Saag Daal
A Parsi dish
Masur, Mung, Tur and Channa Daal – 200 gms in even measures
Onions – 2 whole
Jeera ¼th teaspoon
Dhanya (coriander) ¼ teaspoon
Chillie powder ¼ teaspoon
Large Elachi (cardamom) – 2
Dalchini/cinnamon (powder and stick two pieces of each)
Haldi ½ spoon
Brinjal 250 gms
Red pumpkin 150 gms
White oil 1 tablespoons
Salt to taste
Water ½ litre or as required
Wash and clean all the daals and vegetables and cook together under pressure. Once done, mix and mesh them together till they form an even thick collection. Put aside.
Cut the onions finely into very thin slices. Fry in a pan till they are golden brown. Grind jeera, dhanya, chillie, one elachi, dalchini and clove together to a fine paste. Cut tomatoes to thin slices.
Take a pan and add two tablespoons of oil in it. Heat.
Add whole one elaichi. Stir and add the rest of the ground masala to it and fry till the oil leaves the sides of the pan.
Add the tomatoes and let the masala simmer on low heat.
Now place the daal on the fire again and add the masala and the onions that have already been fried.
Allow the daal to simmer. You may now add the khara mutton in it and stir till it has all become one whole delicious daal.
Your dhaan saag (meaning, dhaan – rice; saag – the vegetable daal) is ready to eat.
Place in a serving bowl.