1. 2 medium potatoes
  2. 1 1/2 vine ripened tomatoes
  3. 1 medium yellow onion
  4. 1 bunch of green onions
  5. 1 yellow squash
  6. 1 eggplant (large)
  7. 2 tbs dried methi (fenugreek)
  8. 1  c toor daal
  9. 1 tbs urad daal
  10. 1 tbs masoor daal
  11. 1 tbs moong daal
  12. 1 tbs val daal
  13. 9 garlic cloves
  14. 3 cloves
  15. 1/2 cinnamon stick
  16. 2 tsp dhana jeeru 
  17. 3 tsp adu marcha
  18. 8 dried red chilies
  19. 2 tsp cumin seeds
  20. 3 cardamoms
  21. 3 black peppercorns
  22. 7 c water
  23. 1 bunch of cilantro
  24. salt to taste
  25. 4 tbs ghee (substitute with butter or EVOO)


  1. Peel and chop the potatoes, eggplants, and squash into quarters.  Place them in a pressure cooker.  We just got this electric one as a gift and love it!
  2. Wash the lentils and put them in the pressure cooker.
  3. Add the methi and 7 cups of water.  Cook for 20 minutes.
  4. While this is cooking, blend the cloves, peppercorns, adu marcha, cumin seeds, red chilies, cardamoms, dhana jeeru, garlic cloves, cilantro and cinnamon stick to create a course paste.  You may need to add a little bit of water.
  5. Heat the ghee (or substitute) over low heat.  Add the spice mixture and saute for until lightly bubbling and aromatic.  
  6. When the pressure cooker is done, blend its contents completely.  I prefer using this blender to achieve a smooth puree.
  7. Add your puree to the sautΓ©ing spices and mix well.   Add salt to taste.
  8. Ladle into a bowl, garnish with fresh cilantro and serve.  I also added some lightly roasted hazelnuts and a light drizzle of extra virgin olive oil.   Traditionally Dhanshak is served with rice, but in my family we like to eat it with lightly buttered bread,  
Dhanshak (persian Indian vegetable & lentil soup recipe) nutrition information