📝 About This Recipe
Originating from the Zoroastrian Parsi community in India, Dhansak is a magnificent tapestry of Persian and Gujarati culinary traditions. This soul-warming stew features a velvety blend of three types of lentils cooked down with tender meat and a medley of vegetables, resulting in a complex profile that is simultaneously earthy, tangy, and subtly sweet. It is the ultimate comfort food, celebrated for its unique 'Dhansak Masala' spice blend and its incredible depth of flavor.
🥗 Ingredients
The Lentil & Vegetable Base
- 1/2 cup Toor Dal (Pigeon Peas) (rinsed and soaked for 30 minutes)
- 1/4 cup Red Lentils (Masoor Dal) (rinsed)
- 1/4 cup Yellow Moong Dal (rinsed)
- 1 cup Pumpkin or Butternut Squash (peeled and cubed)
- 1/2 cup Eggplant (cubed)
- 1 handful Fresh Spinach (roughly chopped)
- 1/2 teaspoon Turmeric Powder
The Meat and Aromatics
- 500 grams Lamb or Mutton (boneless shoulder or leg, cut into 1-inch chunks)
- 2 large Onions (finely sliced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2 medium Tomatoes (finely chopped)
- 3 tablespoons Ghee or Vegetable Oil
The Dhansak Spice Blend
- 2 tablespoons Dhansak Masala Powder (can substitute with Garam Masala plus a pinch of Fenugreek)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Tamarind Paste (adjust for desired tartness)
- 1 teaspoon Jaggery or Brown Sugar (to balance the acidity)
👨🍳 Instructions
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1
In a pressure cooker or large heavy-bottomed pot, combine the soaked Toor dal, Masoor dal, Moong dal, pumpkin, eggplant, spinach, turmeric, and 4 cups of water.
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2
Cook until the lentils and vegetables are completely soft (about 15-20 minutes in a pressure cooker or 45 minutes in a regular pot). Once cooled, use a whisk or immersion blender to puree the mixture into a smooth, thick consistency.
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3
In a separate large Dutch oven or heavy pot, heat the ghee over medium-high heat. Add the sliced onions and sauté until they turn a deep golden brown—this caramelization is key for the final flavor.
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4
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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5
Add the lamb chunks and sear them on all sides until browned, locking in the juices.
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6
Add the chopped tomatoes, Dhansak masala, chili powder, cumin, and coriander powder. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the spice paste.
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7
Pour in 2 cups of water, cover, and simmer on low heat until the meat is fork-tender. This usually takes 45-60 minutes depending on the cut of lamb.
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8
Once the meat is tender, pour the pureed lentil-vegetable mixture into the pot with the lamb.
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9
Add the tamarind paste, jaggery, and salt to taste. Stir well to combine all elements.
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10
Simmer the entire mixture on low heat for another 15-20 minutes. This allows the flavors of the meat and the lentils to marry beautifully. If it gets too thick, add a splash of hot water.
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11
Taste and adjust the seasoning—you are looking for a perfect balance of spicy, savory, slightly sweet, and tangy.
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12
Turn off the heat and let the dish rest for 10 minutes before serving. Garnish with fresh coriander leaves if desired.
💡 Chef's Tips
The secret to a great Dhansak is the vegetable puree; the pumpkin provides the characteristic thickness and subtle sweetness. Always caramelize your onions properly—they should be dark brown but not burnt to give the gravy its rich color. If you don't have Dhansak masala, you can make a quick version by blending Garam Masala with a bit of dried fenugreek leaves (Kasuri Methi) and a pinch of cinnamon. This dish actually tastes better the next day as the spices continue to develop, so feel free to make it in advance. For a vegetarian version, simply omit the lamb and add more hearty vegetables like cauliflower or potatoes.
🍽️ Serving Suggestions
Traditionally served with 'Brown Rice'—basmati rice cooked with caramelized onions and whole spices like cloves and cardamom. Pair with 'Kachumber', a refreshing salad of diced onions, tomatoes, cucumbers, and lime juice to cut through the richness. A side of crispy fried fish or Parsi-style 'Kebabs' makes for a complete festive meal. Serve with a dollop of fresh lime pickle on the side for an extra zing. A chilled glass of sweet Lassi or a light Lager balances the warm spices perfectly.