Last night I made another batch of that dhansak, using that masala mix I made a while back, so it went fast. I made it with 1¼ cups whole mung beans, and 1/2 c steel cut oats, which I cooked in the IP. I started my usual way, sautéing a chopped onion in a little oil, adding some minced ginger and garlic with 2 tb dhansak masala for about a minute, before adding the water, and rinsed oats and beans. I pressure cooked them for 10 minutes, and let it release naturally, before stirring in the tarka. Meanwhile, I peeled and cleaned 3 c of diced butternut, and when the pressure released, I stirred it in, then covered, and let sit 15 minutes. This cooked it just right, though the reheating softened the squash a lot, but it is still good. As always, I had to add some water for reheating - it became solid in the fridge!
I added some yogurt to the reheated dhansak today, just to add variety, plus I added some croutons - just some rye bread cubes, made from the last few slices of my loaves of bread, by drying them out in the toaster oven. I always have some pickles to serve on the side - I opened a pint of okra pickles today; last night I ate the end of the green tomatoes in the fridge.