📝 About This Recipe
Dhansak is the crown jewel of Parsi Zoroastrian cuisine, a deeply aromatic dish that marries the earthiness of four distinct lentils with the sweetness of pumpkin and the tang of tamarind. Traditionally served on Sundays, this slow-cooked masterpiece features a complex, home-ground masala that balances heat, spice, and a hint of sweetness. It is more than just a meal; it is a comforting, velvety hug in a bowl that perfectly represents the unique Persian-Indian fusion of the Parsi community.
🥗 Ingredients
The Lentil & Vegetable Base
- 1/2 cup Toor Dal (Pigeon Peas) (washed and soaked for 30 mins)
- 1/4 cup Masoor Dal (Red Lentils) (washed and soaked)
- 2 tablespoons Moong Dal (Yellow Lentils) (washed and soaked)
- 2 tablespoons Chana Dal (Split Chickpeas) (washed and soaked)
- 1 cup Red Pumpkin (peeled and cubed)
- 1 small Eggplant (Brinjal) (cubed)
- 1 cup Fresh Spinach (roughly chopped)
- 1/2 teaspoon Turmeric Powder
The Dhansak Masala Paste
- 4-5 pieces Dried Red Chilies (Kashmiri for color)
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1.5 tablespoons Ginger-Garlic Paste (freshly made)
- 1 inch Cinnamon Stick
- 3-4 pieces Cloves
- 1/2 teaspoon Peppercorns
The Tempering and Finish
- 3 tablespoons Ghee or Oil (Ghee is preferred for authenticity)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Tamarind Paste (adjust to taste)
- 1 teaspoon Jaggery or Brown Sugar (to balance flavors)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Begin by combining all four soaked lentils (Toor, Masoor, Moong, and Chana) in a pressure cooker or heavy-bottomed pot.
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2
Add the cubed pumpkin, eggplant, chopped spinach, turmeric powder, and 4 cups of water. If using a pressure cooker, cook for 4-5 whistles until the lentils are completely mushy. If using a pot, simmer for 45-50 minutes.
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3
While the lentils cook, prepare the masala. Lightly toast the dried chilies, coriander seeds, cumin, cinnamon, cloves, and peppercorns in a dry pan until aromatic.
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4
Grind the toasted spices with the ginger-garlic paste and a splash of water to create a smooth, thick spice paste.
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5
Once the lentils and vegetables are cooked, use a whisk or an immersion blender to blend them into a smooth, thick consistency. Set aside.
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6
In a large heavy-bottomed pan, heat the ghee over medium heat. Add the sliced onions and sauté until they are deep golden brown (caramelized but not burnt).
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7
Add the prepared spice paste to the onions and fry for 3-4 minutes until the raw smell disappears and the oil starts to separate from the sides.
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8
Stir in the chopped tomatoes and cook until they soften and turn pulpy.
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9
Pour the blended lentil-vegetable mixture into the pan. Stir well to combine the spices with the base.
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10
Add the tamarind paste and jaggery. Season with salt to taste. Adjust the consistency with a little hot water if the Dhansak is too thick; it should be like a thick gravy.
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11
Simmer the entire mixture on low heat for 10-15 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld beautifully.
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12
Finish by stirring in freshly chopped cilantro. Let the dish rest for 5 minutes before serving to allow the aromas to settle.
💡 Chef's Tips
Always use a mix of lentils; the Chana dal provides body while the Masoor and Moong provide the creamy texture. Caramelizing the onions properly is the secret to the deep brown color and rich flavor of a traditional Dhansak. If you prefer a non-vegetarian version, you can add 500g of bone-in mutton to the lentils while pressure cooking. Do not skip the pumpkin; it dissolves into the sauce and provides a subtle sweetness and velvety mouthfeel. For the best flavor, make your Dhansak a few hours in advance or even the day before, as the spices deepen over time.
🍽️ Serving Suggestions
Serve with traditional Parsi Brown Rice (caramelized onion rice). Pair with a fresh 'Kachumber' salad of finely diced onions, tomatoes, and cucumbers with lime. Serve alongside Parsi-style fried fish or Kababs for a complete Sunday feast. A side of lime wedges is essential to brighten the earthy flavors of the lentils. Enjoy with a cold glass of Raspberry Soda, a classic Parsi favorite.