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Sunday, 21 June 2015

Vegetarian Dhansak (Parsi Cuisine)


          This is a traditional Parsi cuisine which is a vegetarian version. It is generally cooked with mutton with one or more lentils. It is an absolute delicacy and no Parsi menu is complete without this signature dish. It can be relished with Parsi Biryani or any Indian bread. This is a simple and a healthy dal recipe which is cooked along with eggplants and red pumpkin.

           It is both spicy and tangy with the presence of tamarind. Some coriander and mint leaves added to the end product gives a very good flavour to this dal curry. Hence this vegetarian version is a nutritious dish and a gourmets delight on a vegetarian platter. Please check for a step by step method with pictures to prepare it.








  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
  • 1 cup red pumpkin, chopped
  • 1 long eggplant, chopped
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • 1 tsp. pepper powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • coriander leaves to garnish










          Pressure cook the soaked dal, eggplants and red pumpkin along with 1 1/2 cups water for 4-5 whistles. Add salt and turmeric powder and keep aside.

          Heat oil and saute the onions till light brown in colour. Now add the ginger-garlic paste and rest of the dry spices mixed with 1/4 cup water. Fry on a low flame till the oil separates.

          Add the tomatoes and continue to fry till it is mashed up. Add the boiled dal and the tamarind water. 

          Simmer for 4-5 minutes or till the consistency thickens a little. Garnish with coriander leaves and serve as a side dish with plain rice, jeera rice or any Indian bread.




                            Boil the dal along with the red pumpkin and eggplants. Add salt and
                            turmeric powder. Keep aside.



                            Heat oil and saute the onions till light brown.



                           Add the ginger-garlic paste and remaining dry spices mixed with 
                           little water.



                             Add the tomatoes and saute till mashed up.



                           Add the boiled dal and the tamarind water. Simmer till slightly thick.



                             Serve, garnished with coriander leaves.










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