Spice-filled vegetable stew merges cuisines
This decadent lentil and vegetable stew — a spin on dhansaak — is one the best examples of what can emerge as a happy consequence of migration and the mingling of different cultures, in this case Indian and Persian.
While most Persian stews tend to be on the milder side, this one turns aromatic and assertive with a generous sprinkling of spices. You could add a little more water and serve it like a soup with crusty bread, or as a stew topped with roasted vegetables and rice. If you choose to put meat in it, add it when making the masala and finish cooking it in the stew as long as needed so the juices go back into it for added flavor.
PERSIAN LENTIL STEW
LENTIL BASE:
• 11⁄2 cups lentils (preferably equal parts toor, channa and moong)
• 4 cups of vegetables, rough chopped (see note)
• 2-inch piece of ginger, rough sliced
• 8 to 10 cloves of garlic
• 1 teaspoon of whole cloves
• 1 teaspoon turmeric
• 2 teaspoons toasted ground cumin
• 2 teaspoons salt
MASALA:
• 1⁄3 cup of ghee or olive oil
• 1 cup minced onions
• 2 teaspoons red chile powder
• 1 teaspoon coriander seeds, crushed
• 1⁄2 cup dried fenugreek leaves
• 2 teaspoons garam masala ROASTED VEGETABLE TOPPING:
• 4 cups (1-inch) chunks of green vegetables
• 4 tablespoons of ghee or olive oil
• 1 tablespoon black pepper
• 1 tablespoon amchur
• 1 teaspoon salt
GARNISH:
• 1 cup of fresh cilantro and/or mint leaves
• 1⁄2 cup pomegranate seeds Instructions: Rinse the lentils 2 to 3 times in warm water, then soak for a couple of hours. Drain. In a large stockpot, combine the drained lentils, vegetables, ginger, garlic, cloves, turmeric, cumin, and salt. Add 6 to 8 cups of water or stock and bring to a boil. If any scum from the lentils rises on the top, remove with a slotted spoon and discard. Cover the stockpot and simmer for 45 minutes to an hour. Turn the heat off and let the mixture rest for another 30 minutes to an hour. Using a blender, puree the lentil mixture and pour back into the stockpot.
To make the masala, warm the ghee or oil in a small frying pan. Add the onions and cook on low heat for 15 to 20 minutes until they are caramelized and golden in color. If adding meat chunks or chicken pieces, add it with the onions and let it cook alongside. Next, add the chile powder, coriander seeds and fenugreek leaves and cook for just a few more seconds. Transfer this mixture into the lentil base and bring to a soft simmer. Simmer for just a few minutes and add the garam masala.
In the meanwhile, to prepare the roasted vegetable topping, preheat the oven to 450 degrees. Toss the vegetables with ghee or oil, black pepper, amchur and salt and spread on a baking pan. Roast for 5 to 7 minutes then turn the temperature down to 300 degrees and cook for another 10 minutes or until the vegetables are cooked through. Serve the stew with the roasted vegetables spooned on top. Garnish with herbs and pomegranate seeds.
Notes & variations
• The best vegetables to use for the lentil puree are pumpkin, squash, carrots, eggplant or tomato. For the topping, use quicker cooking green vegetables like Romanesco, asparagus, green beans or fennel.
• While most Dhansaak recipes will call for specific lentils, almost all lentils, from black to yellow work well. Occasionally, I’ve used whole bean — they just need more time soaking and cooking.
• Garam masala is an aromatic finishing spice blend. If you do not have it, use a combination of ground cinnamon, cardamom and nutmeg or mace.
Serves 6 to 8