Dhansak
The defining dish of Parsi identity — bone-in mutton or chicken slow-cooked with four or five dals (toor, masoor, moong, chana, and val) and a medley of vegetables including pumpkin, brinjal, and fenugreek leaves, all seasoned with dhansak masala, a complex proprietary blend of coriander, cumin, cinnamon, clove, red chilli, star anise, and dried fenugreek. The lentils and vegetables are mashed into the gravy to create a thick, intensely aromatic one-pot stew that is simultaneously sweet, sour, hot, and savoury. Traditionally served on Sundays and at Navjote ceremonies, always with caramelised brown rice, kachumber, and kebabs. A dish considered serious enough that Parsi families guard their dhansak masala recipes across generations.
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Recipe
Ingredients
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1/2 cup | Toor Dal |
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1/4 cup | Masoor dal , red lentils |
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1/4 cup | Moong Dal |
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1 cup | Lamb Or Chicken , cubed |
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1 cup | Pumpkin , cubed |
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1 cup | Eggplant , cubed |
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1 cup | Potato , cubed |
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1 medium | Onion , chopped |
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2 tablespoons | Ginger-garlic paste |
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2 tablespoons | Dhansak masala |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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2 tablespoons | Oil |
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1 tablespoon | Tamarind paste |
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1 | Salt , to taste |
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4 cups | Water |
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2 cups | Basmati rice |
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1 stick | Cinnamon |
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2 | Cardamom , green pods |
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2 | Clove |
Instructions
- 1 Wash and soak the toor dal, masoor dal, and moong dal together for 30 minutes.
- 2 In a pressure cooker, heat oil and sauté onions until golden brown.
- 3 Add ginger-garlic paste and sauté for a minute.
- 4 Add the lamb or chicken pieces and brown them on all sides.
- 5 Mix in the dhansak masala, turmeric powder, red chili powder, and salt.
- 6 Add the soaked dals, cubed pumpkin, eggplant, and potatoes to the cooker.
- 7 Pour in 4 cups of water and add the tamarind paste.
- 8 Close the lid and pressure cook for 3-4 whistles until the dals and meat are tender.
- 9 Once the pressure releases, mash the mixture slightly to blend the ingredients.
- 10 For the rice, wash and soak basmati rice for 30 minutes.
- 11 In a separate pot, bring water to a boil and add cinnamon, cardamom, and cloves.
- 12 Add the soaked rice and cook until the rice is tender and fluffy.
- 13 Serve the dhansak hot with the fragrant basmati rice.
Tips
For extra flavour, use whole spices in the oil first.