A sindhi specialty that has the world by tongue.


Lentil: 1 cup

Bengal Gram: ½ cup

Red Gram: ¾ cup

Onion: 2, large, finely chopped

Potato: 2, medium, diced

Tomato: large, chopped

Eggplant: 2, medium, diced

Pumpkin: ½ cup

Fenugreek Leaves: ½ cup

All spice powder: ¾ tsp

Garlic paste: ¼ tsp

Ginger paste: ¼ tsp

Turmeric Powder: ½ tsp

Red Chili Powder: ½ bunch

Vegetable Oil: 1 tbsp

Salt to taste

Mint for garnishing

Onion: 1, sliced

Cinnamon: 5

Cabbage: 3

Cardamom: 2

Bay leaves: 4

Dhansak Masala: 4tbsp



  • In a wok, fry onions, ginger-garlic paste, onions and the other half of vegetables. When well fried, add in the boiled pulses and let it simmer for about 20 minutes. Add salt to taste and serve.
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