📝 About This Recipe
Dhansak is the crown jewel of Parsi cuisine, a soul-warming fusion of Persian and Gujarati influences that marries tender lamb with a complex medley of lentils and vegetables. This dish is celebrated for its unique 'sweet, sour, and spicy' profile, achieved through a slow-simmered base of four types of dal and a signature aromatic spice blend. It is the ultimate comfort food, offering a rich, velvety texture and a depth of flavor that only hours of patient cooking can provide.
🥗 Ingredients
The Lentil and Vegetable Base
- 1/2 cup Toor Dal (Pigeon Peas) (rinsed and soaked for 30 minutes)
- 1/4 cup Masoor Dal (Red Lentils) (rinsed)
- 1/4 cup Chana Dal (Split Chickpeas) (soaked for 30 minutes)
- 1 cup Pumpkin or Butternut Squash (peeled and cubed)
- 1/2 cup Eggplant (Aubergine) (cubed)
- 1 cup Fresh Spinach (roughly chopped)
The Lamb and Aromatics
- 1.5 lbs Boneless Lamb Shoulder (cut into 1.5-inch chunks)
- 3 tablespoons Ghee or Vegetable Oil
- 2 large Red Onions (finely sliced)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded if possible)
- 3 tablespoons Dhansak Masala (or a mix of Garam Masala, Cumin, and Coriander)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Tamarind Paste (adjust to taste for sourness)
- 1 tablespoon Jaggery or Brown Sugar (to balance the acidity)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
In a heavy-bottomed pot or pressure cooker, combine all the lentils (Toor, Masoor, Chana), cubed pumpkin, eggplant, and spinach with 4 cups of water and a pinch of salt.
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2
Simmer the lentil mixture for 40-50 minutes (or 15 minutes in a pressure cooker) until the lentils are completely soft and the vegetables have disintegrated.
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3
Use an immersion blender or a whisk to blend the lentil-vegetable mixture into a smooth, thick puree. Set this aside.
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4
In a separate large Dutch oven or heavy pot, heat the ghee over medium-high heat. Add the sliced onions and sauté for 10-12 minutes until they are deep golden brown and caramelized.
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5
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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6
Add the lamb chunks to the pot. Brown the meat on all sides for about 5-7 minutes, allowing a crust to form to lock in the juices.
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7
Add the Dhansak masala, turmeric, and chili powder. Stir well for 1 minute to toast the spices, being careful not to let them burn.
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8
Pour in the smooth lentil-vegetable puree and stir to combine with the meat and aromatics. Add a cup of water if the mixture feels too thick.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 60-75 minutes, or until the lamb is fork-tender.
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10
Once the lamb is cooked, stir in the tamarind paste and jaggery. This provides the signature Parsi 'Khattu-Meethu' (sour-sweet) finish.
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11
Taste and adjust seasoning with salt. If the gravy is too thick, add a splash of boiling water; it should be the consistency of a thick stew.
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12
Let the dish rest for 10 minutes before serving to allow the flavors to meld perfectly.
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13
Garnish with fresh cilantro and serve hot with traditional brown rice.
💡 Chef's Tips
Use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the long braising process. If you cannot find Dhansak masala, make a quick substitute using 2 parts Garam Masala, 1 part ground cumin, and a pinch of ground fenugreek leaves (Kasuri Methi). Don't skip the pumpkin; it provides the essential body and subtle sweetness that defines the texture of the sauce. For the best flavor, make the dish a day in advance; like all stews, the spices develop and deepen overnight. Always brown your onions properly; the deep mahogany color of the onions provides the base color and umami for the entire dish.
🍽️ Serving Suggestions
Serve with 'Brown Rice'—Basmati rice cooked with caramelized onions and whole spices (cloves, cardamom, cinnamon). Accompany with 'Kachumbar', a fresh salad of diced cucumbers, tomatoes, and onions with lime and salt. Pairs beautifully with a side of salty, crispy Parsi potato straws (Sali). A cold lager or a crisp Riesling cuts through the richness of the lentils and lamb perfectly. Provide extra lime wedges on the side for those who prefer a brighter, more acidic finish.