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

Jain Dhansaak Recipe Card

Jain Dhansaak

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 Dal, Dahi Ki Kadhi, Sambhar, Amti.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Jain Dhansaak Recipe

  • Mixed dal (masoor, chana, arhar/toovar, moong, urad) boiled 1 1/2 cups

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 6-7

  • Tomato puree 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 1/2 teaspoon

  • Salt to taste

  • Bottle gourd (lauki/doodhi) boiled and cut into cubes 1 medium

  • Green peas boiled 1/4 cup

  • Lemon juice 2 teaspoons

  • Fresh coriander leaves 1 teaspoon

  • White bread slices to serve


Step 1

Heat oil in a non-stick pan. Add cumin seeds, curry leaves and let them splutter.

Step 2

Add tomato puree and mix well. Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and cook for a minute.

Step 3

Add mixed dal and mix well. Cook for 2 minutes.

Step 4

Crush bottle gourd and green peas coarsely and add in the pan. mix well and cook for 2-3 minutes.

Step 5

Add lemon juice, 1 teaspoon chopped coriander and mix well. Cook on low heat till the oil separates.

Step 6

Garnish with chopped coriander and serve hot with bread slices.