dhansak

[waaza]

I am looking at Dhansak recipes and need some help to decide which are appropriate. Most use vegetables which are from the Americas, (potato, eggplant) and which reduce to a mush when cooked with the lentils/pulses/dhal. Also, some use chicken which will get tough on prolonged cooking. My question is:
what vegetables are used in Dhansak that won't fall apart?
and which is the correct meat to use, I assume it is lamb.
I know about the history of the Parsee and their Persian origins, this is just a culinary question.
cheers
Waaza