How to make Jain Dhansaak - The most popular parsi speciality altered slightly to suit the Jains.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed dal (masoor, chana, arhar/toovar, moong, urad), Oil (ऑइल)

Cuisine : Parsi

Course : Dals and Kadhis

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

You can also find more Dals and Kadhis recipes like Ambat Varan, Tur Dal Amti, Dali Sambare, Dal Makhani.