Dhansak Recipe From a Parsi Grandma

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.

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

1. Soak the Lentils: Rinse and soak the mixed lentils for at least 2 hours.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add Vegetables: Introduce diced pumpkin, eggplant, potatoes, fenugreek leaves, fresh coriander, and mint leaves. Allow the vegetables to cook until tender.
7. Harmonize the Flavors: Season with salt and let the Dhansak simmer on low heat, allowing the flavors to meld together.
8. Serve with Love: Once the Dhansak achieves the perfect consistency, serve it hot with steamed rice or traditional Parsi brown rice.

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Print Recipe

5 from 1 vote

Dhansak Recipe From a Parsi Grandma

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Parsi

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.