📝 About This Recipe
Dhansak is the crown jewel of Parsi Zoroastrian cuisine, a complex and comforting stew that marries tender cubes of lamb with a velvety blend of four different lentils and seasonal vegetables. This dish is a masterclass in balance, offering a unique profile that is simultaneously earthy, spicy, and subtly sweet-and-sour. Traditionally served on Sundays, it represents the ultimate labor of love, requiring slow-simmering to achieve its signature rich, thick consistency.
🥗 Ingredients
The Meat and Lentils
- 750 grams Lamb shoulder (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 1/2 cup Toor Dal (Pigeon Peas) (washed and soaked for 30 mins)
- 1/4 cup Masoor Dal (Red Lentils) (washed and soaked)
- 1/4 cup Moong Dal (Yellow Lentils) (washed and soaked)
- 1/4 cup Chana Dal (Split Chickpeas) (washed and soaked)
The Vegetable Base
- 150 grams Pumpkin or Butternut Squash (peeled and cubed)
- 1 small Eggplant (cubed)
- 1 cup Fresh Spinach (roughly chopped)
- 2 medium Tomato (chopped)
The Masala and Aromatics
- 3 tablespoons Vegetable Oil or Ghee
- 3 large Onions (finely sliced)
- 2 tablespoons Ginger-Garlic Paste (freshly made)
- 3 tablespoons Dhansak Masala Powder (authentic Parsi brand preferred)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Cumin Powder
- 1 tablespoon Tamarind Paste (adjust for desired tartness)
- 1 teaspoon Jaggery or Brown Sugar (to balance the flavors)
- 1/2 cup Fresh Cilantro and Mint (chopped, for garnish)
👨🍳 Instructions
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1
In a large pressure cooker or heavy-bottomed pot, combine the four soaked lentils, pumpkin, eggplant, spinach, and tomatoes with 4 cups of water and a pinch of turmeric. Cook until the lentils are completely mushy (about 15-20 mins in a pressure cooker or 45 mins in a pot).
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2
Once the lentils and vegetables are cooked, let them cool slightly. Use an immersion blender or a whisk to blend the mixture into a smooth, thick puree. Set this 'Dal' base aside.
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3
In a separate large heavy pot or Dutch oven, heat the ghee or oil over medium-high heat. Add the sliced onions and sauté until they are a deep golden brown—this caramelization is key for the dark Dhansak color.
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4
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
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5
Add the lamb cubes to the pot. Sear the meat for 5-7 minutes, turning frequently, until browned on all sides to lock in the juices.
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6
Lower the heat and add the Dhansak masala, red chili powder, and cumin powder. Stir for 1 minute, adding a splash of water if the spices stick, to bloom the aromatics without burning them.
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7
Pour in just enough water to cover the lamb (about 1.5 cups). Cover and simmer on low heat for 45-50 minutes, or until the lamb is 80% cooked and tender.
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8
Pour the prepared lentil-vegetable puree into the pot with the lamb. Stir well to combine the two components.
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9
Add the tamarind paste and jaggery. Season with salt to taste. The flavor should be a complex harmony of savory, tangy, and a hint of sweet.
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10
Cover and simmer the entire mixture together on very low heat for another 20-30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.
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11
Check the consistency; it should be thick and porridge-like, not watery. If too thick, add a little hot water.
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12
Once the lamb is 'fork-tender' and the flavors have melded into a rich, dark gravy, turn off the heat. Stir in half of the fresh cilantro and mint.
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13
Let the dish rest for 10 minutes before serving to allow the oils to rise to the surface (the 'tarka' effect).
💡 Chef's Tips
Always brown your onions deeply; the dark color of a traditional Dhansak comes from the caramelized onions and the spice blend, not artificial coloring. If you cannot find Dhansak masala, a mix of Garam Masala, Sambhar powder, and a hint of star anise can work as a substitute. Don't skip the pumpkin; it provides the essential body and subtle sweetness that defines the texture of the gravy. Using bone-in lamb (like neck or shoulder) adds significantly more gelatin and depth to the stew than boneless meat. For the best flavor, make this dish a few hours in advance or even the day before, as the spices develop beautifully overnight.
🍽️ Serving Suggestions
Serve with traditional Parsi 'Brown Rice' (basmati rice cooked with caramelized sugar and whole spices). Accompany with a 'Kachumbar' salad of finely diced onions, tomatoes, cucumbers, and lime juice to cut through the richness. Pair with a side of 'Kebabs' (minced meat patties) for the ultimate festive Parsi Sunday meal. A glass of chilled fresh lime soda or a light lager pairs excellently with the spicy-tangy profile. Serve hot with a dollop of extra ghee on top for an indulgent finish.