Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic and either gourd or pumpkin.
It combines elements of Persian and Gujarati cuisine. In Parsi homes, dhansak is traditionally made on Sundays due to the long preparation time. This is the vegetarian version, originally meat is also an ingredient.
Ingredients for Dhansak Recipe
- Garlic – 7 flakes
- Ginger – 1 inch
- Dry red chillies – 3-4
- Cumin seeds – 1 tsp
- Coriander powder – 1 tsp
- Cinnamon stick -1 inch
- Cardamom – 3
- Peppercorns – 3-4
(Make a paste of all the above ingredients and keep aside)
- Moong dal – 1 cup
- Tur dal – 1 cup
- Masoor dal – 1 cup
- Turmeric powder – ½ tsp
- Ghee – 2 tbsp
- Onions – 2 (sliced)
- Dhania – jeera powder – 1 tsp
- Tomatoes – 4 (chopped)
- Brinjal – 1(cubed)
- Pumpkin – 100 gms (cubed)
- Tamarind pulp – 1 tbsp
- Jaggery – 1 tbsp(grated)
- Onion – 1 (sliced fine and deep fried)
- Fenugreek leaves – a few
- Coriander leaves – a few
- Water – as needed
- Salt – to taste
Procedure for preparing Dhansak
Heat ghee in a pan and fry the onions till brown. Add the masala paste that we prepared, turmeric powder, dhania-jeera powder and fry well.
Now add the chopped tomatoes and cook for 5 minutes. Add the lentils, vegetables and fenugreek leaves, and sauté well for 2 minutes.
Now add water and salt to this then bring to boil. Cover and cook well on low heat till the lentils are well cooked. Remove from heat.
Mash the lentils well and add the tamarind and jaggery and cook well on low heat for 10 minutes.
Add more water to adjust the consistency of the gravy.
Your Dhansak is ready and all you need to do is garnish with fried onion and chopped coriander leaves. Serve hot with rice.