Dhansak

Dhansak

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.

Cuisines

Parsi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1/2 cup toor dal (pigeon peas)
1/4 cup masoor dal (red lentils)
1/4 cup moong dal (yellow lentils)
1 cup cubed lamb or chicken
1 cup cubed pumpkin
1 cup cubed eggplant
1 cup cubed potatoes
1 medium onion, chopped
2 tablespoons ginger-garlic paste
2 tablespoons dhansak masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons oil
1 tablespoon tamarind paste
1 salt to taste
4 cups water
2 cups basmati rice
1 stick cinnamon
2 green cardamom pods
2 cloves

Instructions

  1. 1 Wash and soak the toor dal, masoor dal, and moong dal together for 30 minutes.
  2. 2 In a pressure cooker, heat oil and sauté onions until golden brown.
  3. 3 Add ginger-garlic paste and sauté for a minute.
  4. 4 Add the lamb or chicken pieces and brown them on all sides.
  5. 5 Mix in the dhansak masala, turmeric powder, red chili powder, and salt.
  6. 6 Add the soaked dals, cubed pumpkin, eggplant, and potatoes to the cooker.
  7. 7 Pour in 4 cups of water and add the tamarind paste.
  8. 8 Close the lid and pressure cook for 3-4 whistles until the dals and meat are tender.
  9. 9 Once the pressure releases, mash the mixture slightly to blend the ingredients.
  10. 10 For the rice, wash and soak basmati rice for 30 minutes.
  11. 11 In a separate pot, bring water to a boil and add cinnamon, cardamom, and cloves.
  12. 12 Add the soaked rice and cook until the rice is tender and fluffy.
  13. 13 Serve the dhansak hot with the fragrant basmati rice.

Tips

For extra flavour, use whole spices in the oil first.