MULTI-LENTIL PERSIAN STEW WITH VEGETABLES (DHANSAAK)

Multi-Lentil Persian Stew with Vegetables (Dhansaak) image

What apple pie is to an American, this stew (dhansaak) is to a Parsee from the city of Mumbai, India, formerly called Bombay.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 8

Number Of Ingredients 22

Ingredients

2 cups (1 lb) unsalted butter
1/2 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted, rinsed and drained
1/4 cup dried red lentils (masoor dal), sorted, rinsed and drained
2 tablespoons dried yellow split peas (chana dal), sorted, rinsed and drained
2 tablespoons dried split and hulled green lentils (mung dal), sorted, rinsed and drained
2 medium red onions, cut in half, thinly sliced
1 package (10 oz) frozen chopped spinach, thawed (do not drain)
2 medium carrots, sliced (1 cup)
1 medium tomato, coarsely chopped (3/4 cup)
1 to 2 fresh Thai, serrano or cayenne chiles, cut lengthwise in half
6 1/2 cups water
2 tablespoons clarified butter (ghee) or vegetable oil
1 tablespoon grated gingerroot
5 medium cloves garlic, finely chopped
1 tablespoon coriander seed, ground
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground turmeric
1/4 cup finely chopped fresh cilantro
1 large lime, cut into 8 wedges

Steps:

In heavy 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to the bottom of pan). Remove saucepan from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into an airtight container, leaving the milk solids in the saucepan. Cover and store in refrigerator up to 4 weeks. Makes 3/4 cup clarified butter; use 2 tablespoons for this recipe.
In 3-quart saucepan, place pigeon peas, red lentils, yellow split peas, green lentils, 1 of the onions, the undrained spinach, carrots, tomato, chiles and 6 cups of the water. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes, skimming off any foam that floats to the top, until lentils are softened and most of the liquid is absorbed. Remove from heat.
While lentil mixture is simmering, in 10-inch skillet, heat 2 tablespoons clarified butter over medium-high heat. Add remaining onion, the gingerroot and garlic; stir-fry 2 to 3 minutes, being careful not to burn mixture, until mixture is dark brown. Add all remaining stew ingredients except cilantro and lime; stir-fry 30 to 60 seconds or until spices have a nutty aroma.
Stir in remaining 1/2 cup water. Heat to boiling, scraping brown bits from bottom of skillet. Stir spice mixture into lentil mixture. Simmer uncovered 15 minutes. Garnish with cilantro and lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 8 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g