Dhansak

Dhansak is an extremely flavourful Parsi dish that is usually had at Parsi weddings. It is a fragrant stew made with meat, vegetables and lentils cooked with lots of spices with all flavours in perfect harmony. The best part about this dish is you can play around with its taste by using any vegetables and lentils available to you making it your own. Not only does this dish taste great, but also it is packed with proteins and carbohydrates that really pump your body with energy.

I  was introduced to Dhansak years back, at a quaint little Parsi joint called Daddy's Deli at Indiranagar in Bangalore. I was completely taken aback by the smooth texture and different flavours that played a beautiful harmony in my mouth. I made sure we had that everytime we ate there.

Dhansak is usually accompanied with brown rice or paranthas and kachumber. I have made a vegetarian version, living in a vegetarian household, which is just as good as the meat version.

A very important part to remember is that you will have a very bland gravy at first. Adjust the spices and seasoning and intensify the flavours by simmering the gravy for about 10-15 minutes to obtain that authentic Dhansak brown colour. You can either leave it chunky with all the vegetables and lentils or blend it to get a smooth thick chowder-like soup. Also a very critical aspect, not just for this recipe, is that you HAVE to taste your dish at every stage and adjust accordingly. Only then will you get a decent tasting dish. My only advice to become an excellent cook.  

Enjoy and do let me know your suggestions and comments below. Share the recipe and subscribe to this blog so that you will get my recipes directly to your email id without any hassle.

Peace. 

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Ingredients

 

Masala Base

 

1 tbsp ghee and 3 tbsp oil
1 tsp Mustard seeds,  

1 tsp cumin seeds 

1.5 tsp coriander seeds 

1 tsp ajowain/ caraway seeds

6 cloves of garlic, sliced

2-inch piece of ginger finely chopped
3 medium green chillies finely chopped

3 large onions, sliced

A pinch of asafoetida

1 tsp turmeric powder + extra to adjust

2 tsp chilli powder + extra to adjust

3 medium-sized tomatoes, chopped

4 tsp Dhansak Masala/ Garam masala + extra to adjust

2 tsp Amchur Powder or 1 cup tamarind water

1 small bunch of spinach leaves (100 gram), cleaned up and chopped

1 cup of fenugreek leaves, cleaned and chopped

Vegetables and lentils

1/2 cup Masoor dal (Red Lentils)

1/2 cup Tuvar dal (Split Pigeon Peas)

1/2 cup Moong dal(Yellow Lentils)
2 small brinjals quartered

4 small potatoes quartered
1 cup of carrots, roughly diced
1 cup of peas
Salt and pepper, to taste
1 tsp of turmeric powder
 

Kachumber

1 large onion sliced

A small bunch coriander leaves, chopped

Juice of 1/2 lime or according to taste
1 tsp coriander-cumin powder
Salt to taste

How to make Dhansak

Start by setting up the pressure cooker with the vegetables and lentils.

Wash the lentils thoroughly and place in a pressure cooker with the vegetables.

Add water till everything is drowned by about an inch

Add 1 tsp of turmeric powder and salt-pepper to taste 

Pressure cook the vegetables and lentils for about 6-7 whistles. 

Simultaneously, in a deep casserole heat the oil and ghee on a medium high flame and crackle the whole spices with a pinch of asafoetida

Throw in the ginger, garlic and green chillies and fry for about 1 minute till the raw smell disappears.

Add the onions, season them with salt and pepper and sweat for 2 min

Sprinkle the turmeric and chili powder and fry for a further 2 min till they stick to the bottom of the vessel

Add the tomatoes and sprinkle the Dhansak masala along with amchoor powder. Cook for 5 min till tomatoes are soft and the oil separates to the side of the mixture.

Throw in the spinach and fenugreek leaves and cook till the leaves are completely wilted.

Once the cooker is cooled down, add the vegetables and lentils to the mixture combine. Add more water if it's too thick.

Blend the mixture really smooth (if you want to) and adjust the seasoning. Add more Dhansak Masala if required.  

Simmer this for about 5-10 min till it darkens slightly and the flavours mature and intensify.

Serve Dhansak with Brown Rice and Kachumber

Dhansak is ready. 

PS: Dhansak tastes even better the next day!