A signature Parsi dish combining lentils, vegetables, and meat in a complex sweet-sour-spicy gravy. Traditionally a Sunday lunch staple in Parsi households, served with caramelized brown rice.
Nutrition & Info
Equipment Needed
Instructions
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1
Cook all lentils with vegetables (pumpkin, eggplant, fenugreek) until very soft. Blend into a thick puree.
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2
In a separate pan, brown the meat with onions and ginger-garlic paste.
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3
Add dhansak masala, tomatoes, and cook until meat is tender.
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4
Combine the lentil-vegetable puree with the meat. Add tamarind and jaggery for sweet-sour balance.
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5
Simmer together for 20 minutes. Serve with caramelized brown rice (brown rice cooked with fried onions and sugar).
Did You Know?
Dhansak is considered the national dish of the Parsi community. It is traditionally only eaten on Sundays, and making it on other days is said to bring bad luck.
Chef's Notes
Equipment Tips
- pressure cooker
- pan
- blender
The Story Behind Dhansak
Dhansak evolved when Parsis fled Persia to India and adapted their Persian stew traditions with Indian lentils and spices. It represents the unique fusion of Persian and Gujarati cuisines.
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