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
You can also find more Dals and Kadhis recipes like Bhajanichi Vatana Amti Kairi Ki Dal Rajasthani Panchmel Dal Aam Kadhi (Fajeto)
Jain 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 : 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
Method
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.
Nutrition Info
Calories : 1421 Kcal
Carbohydrates : 199.2 gm
Protein : 68.2 gm
Fat : 39.2 gm
Other : Iron- 19.2mg
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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.
