I had been wanting to participate in the Paper Chef event for some time now. This weekend I even remembered to check the list of ingredients posted by Owen at Tomatilla but there was only the running list. Then I checked again on Monday. Nothing. As I began to wonder if I really understood the rules…there was the list of ingredients on Tuesday, finally!
1. Barberries - or any berries.
2. Pumpkin
3. Spinach (or any other green), and since Paper Chef #22 had ended up starting on a slow note, the topical ingredient was going to be
4. Slow
One look at the ingredients and I thought ‘Dhansak’! The first time I cooked this was just a couple of weeks back using a combination of Nandita’s (of Saffron Trail, and someone who seems to be getting mentioned here all the time!) and this recipe. Curried lentils cooked with vegetables, served with rice, what else can you ask for. I knew this was a keeper.
And this time’s Paper Chef event seemed to be calling out for a version of the delectable Parsee Dhansak. The Parsees have contributed to the variety in Indian cuisine in no small way. Their food traces its uniqueness to its roots in ancient Persia (remember Mesopotamia?).
