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How to make Dhansak - An awesome Parsi preparation with dal and vegetables with a touch of dhansak spice.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Pigeon Pea, Lentils Split

Cuisine : Parsi

Course : Main Course Vegetarian

Dhansak
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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.

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Dhansak Recipe Card

Dhansak
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dhansak Recipe

  • Split Pigeon Pea 1/4 cup

  • Lentils Split 1/4 cup

  • Onions 2 medium

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Green chillies 2

  • Pumpkin 100 grams

  • Potato 1 large

  • Brinjals 3 medium

  • Fenugreek leaves (methi) 1/4 bunch

  • Fresh mint leaves 1/4 bunch

  • Fresh coriander leaves 1/2 bunch

  • Tomatoes 2 medium

  • Ghee 1/4 cup

  • Black peppercorns 10

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Dhansak masala 2 tablespoons

  • Tamarind pulp 3 tablespoons

Method

Step 1

Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water. Peel, wash and slice onions. Peel, wash and chop ginger and garlic.

Step 2

Remove stems, wash, slit and deseed green chillies. Peel, wash and cut pumpkin and potato into half inch sized cubes. Wash and cut brinjal into half inch sized cubes and keep them soaked in water.

Step 3

Clean, wash and chop fenugreek leaves, mint leaves and coriander leaves separately. Wash and chop tomatoes. Heat ghee in a pan, add sliced onions and sauté. Add chopped ginger and garlic and sauté for three to four minutes.

Step 4

Add peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potatoes, salt and three cups of water. Bring it to a boil. Cook for ten minutes.

Step 5

Add methi leaves, mint leaves and mix. Add chopped tomatoes and cover and cook ten minutes. Switch off the heat. Add dhansak masala. Mix and add tamarind pulp.

Step 6

Mash the mixture in a blender. Transfer into a deep pan. Adjust consistency by adding water. Sprinkle chopped coriander leaves and cook for a further five minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.