How to make Vegetable Dhansaak

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Red Pumpkin, Brinjals (बैंगन)

Cuisine : Parsi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Vegetable Dhansaak

Vegetable Dhansaak Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Dhansaak Recipe

  • Red Pumpkin cut into ½ inch cubes 100 grams

  • Brinjals cut into ½ inch cubes 3 medium

  • Potato cut into ½ inch cubes 1 large

  • Fresh fenugreek leaves (methi) chopped 1/2 medium bunch

  • Split red lentil (masoor dal) 1/4 cup

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Ginger 1 inch pieces

  • Garlic 8-10 cloves

  • Green chillies 2

  • Pure ghee 4 tablespoons

  • Onions chopped 2 medium

  • Fresh mint leaves chopped 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 2 medium

  • Salt to taste

  • Dhansak masala 2 tablespoons

  • Tamarind pulp 2 tablespoons


Step 1

Chop ginger. Crush and chop garlic.

Step 2

Chop green chillies. Heat ghee in a pressure cooker.

Step 3

Add onions, ginger and garlic and sauté. Add green chillies and continue to sauté for 1-2 minutes.

Step 4

Add masoor dal and toor dal and mix and sauté for a minute. Add pumpkin, brinjal, potato, methi, mint leaves and mix everything well.

Step 5

Add turmeric powder, red chilli powder and mix. Add 3 cups water and mix.

Step 6

Add tomatoes and salt and mix. Add dhansaak masala and mix. Close the cooker with the lid and cook under pressure till 2 whistles are given out.

Step 7

Open the lid when the pressure reduces completely, mash the mixture with a hand blender till completely mashed.

Step 8

Add tamarind pulp and mix well. Simmer for 2-3 minutes.

Step 9

Serve hot with Parsi brown rice.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.