In the realm of culinary wonders, few dishes can match the intricate tapestry of flavors found in Dhansak, a beloved Parsi delicacy. Passed down through generations, the Dhansak recipe we explore today is not just a compilation of ingredients; it’s a legacy, a piece of Parsi culture meticulously woven into every aromatic bite.
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Ingredients
- 1 cup mixed lentils (tuvar, masoor, and moong)
- 500g lamb, cubed (or chicken for a lighter version)
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 1 cup pumpkin, diced
- 1 cup eggplant, diced
- 1 cup potatoes, diced
- 1/2 cup fenugreek leaves (methi)
- 1/2 cup fresh coriander, chopped
- 1/2 cup mint leaves, chopped
- 1/4 cup ginger-garlic paste
- 1/4 cup Dhansak masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp cloves powder
- 4 cups water
- Salt to taste
- 3 tbsp oil
Instructions
- Soak the Lentils: Rinse and soak the mixed lentils for at least 2 hours.
- Marinate the Meat: Mix the cubed meat with ginger-garlic paste, Dhansak masala, turmeric powder, red chili powder, and salt. Allow it to marinate for 30 minutes.
- Sauté the Aromatics: In a large pot, heat oil and sauté chopped onions until golden brown. Add the tomato puree and cook until the oil separates.
- Create the Spice Base: Add the marinated meat to the pot and cook until the meat is browned. Stir in the Dhansak masala, cinnamon powder, cardamom powder, and cloves powder.
- Simmer with Lentils: Drain the soaked lentils and add them to the pot. Pour in 4 cups of water and let the mixture simmer until the lentils are cooked.
- Add Vegetables: Introduce diced pumpkin, eggplant, potatoes, fenugreek leaves, fresh coriander, and mint leaves. Allow the vegetables to cook until tender.
- Harmonize the Flavors: Season with salt and let the Dhansak simmer on low heat, allowing the flavors to meld together.
- Serve with Love: Once the Dhansak achieves the perfect consistency, serve it hot with steamed rice or traditional Parsi brown rice.
Dhansak Recipe From a Parsi Grandma
Servings: 6
Ingredients
- 1 cup mixed lentils tuvar, masoor, and moong
- 500 g lamb cubed (or chicken for a lighter version)
- 2 large onions finely chopped
- 2 tomatoes pureed
- 1 cup pumpkin diced
- 1 cup eggplant diced
- 1 cup potatoes diced
- 1/2 cup fenugreek leaves methi
- 1/2 cup fresh coriander chopped
- 1/2 cup mint leaves chopped
- 1/4 cup ginger-garlic paste
- 1/4 cup Dhansak masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp cloves powder
- 4 cups water
- Salt to taste
- 3 tbsp oil
Instructions
- Soak the Lentils: Rinse and soak the mixed lentils for at least 2 hours.
- Marinate the Meat: Mix the cubed meat with ginger-garlic paste, Dhansak masala, turmeric powder, red chili powder, and salt. Allow it to marinate for 30 minutes.
- Sauté the Aromatics: In a large pot, heat oil and sauté chopped onions until golden brown. Add the tomato puree and cook until the oil separates.
- Create the Spice Base: Add the marinated meat to the pot and cook until the meat is browned. Stir in the Dhansak masala, cinnamon powder, cardamom powder, and cloves powder.
- Simmer with Lentils: Drain the soaked lentils and add them to the pot. Pour in 4 cups of water and let the mixture simmer until the lentils are cooked.
- Add Vegetables: Introduce diced pumpkin, eggplant, potatoes, fenugreek leaves, fresh coriander, and mint leaves. Allow the vegetables to cook until tender.
- Harmonize the Flavors: Season with salt and let the Dhansak simmer on low heat, allowing the flavors to meld together.
- Serve with Love: Once the Dhansak achieves the perfect consistency, serve it hot with steamed rice or traditional Parsi brown rice.
