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. Dhansak 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 great flavour to this dal curry. Hence this vegetarian version is a nutritious dish and a gourmet's delight on a vegetarian platter. So check out the step by step pictorial recipe to prepare this great comfort food.

• 1/3 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/4 cup Chana dal (Bengal gram lentil)
• 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. Mash slightly with a potato masher and keep aside.

          Heat oil in a pan and sauté the onions till light brown in color. 

          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 you get the right consistency. Garnish with coriander leaves and serve with hot steamed rice, jeera rice or any Indian bread.

                       Pressure cook soaked dal, eggplants & red pumpkin with 1 & 1/2 cups 

                       of water for 4-5 whistles. Add salt & turmeric powder. 

                                  Mash slightly with a potato masher and keep aside.

                                  Heat oil and sauté the onions till light brown in colour. 

                       Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup 

                       water. Fry on a low flame till the oil separates.

                                    Add the tomatoes & continue to fry till it is mashed up. 

                        Add the boiled dal & the tamarind water. Simmer for 4-5 minutes or 

                        till you get the right consistency.

                                  Garnish with coriander leaves.

                                Serve with hot steamed rice, jeera rice or any Indian bread.

Mutton Dhansak

         Mutton Dhansak is a signature Parsi dish. Spicy and tangy, no menu is complete without this delicacy. This is a great party recipe and is generally prepared during special occasions and festivals. In this recipe, mutton is cooked with a combination of two or more lentils, veggies and basic spices. I have only added eggplants. However, pumpkin and potatoes can also be added.

       

          This delicious lentil curry is relished either with Parsi Biryani or any Indian flat bread. 

          Without the mutton, this dish can be termed as a very nutritious dish and also a gourmet delight on a vegetarian platter.

          It is definitely a must try recipe. So check out the step by step pictorial recipe to prepare this lip smacking comfort dish. 

• 1/2 cup chana dal (Bengal gram)
• 1/4 cup tuvar dal (split pigeon pea lentil)
• 10-12 mutton cubes, boiled
• 1-2 long eggplants, diced
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. tamarind paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. pepper powder
• handful of mint leaves, chopped (opt)
• 2-3 tbsp. oil

      

           Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 5 minutes on low flame after the first whistle.

           Whisk the boiled dal. Add the boiled mutton and salt and keep aside. Heat oil in a pan and sauté the onions till light brown. Add the tomatoes and fry till it is mashed.

          Add the ginger-garlic paste and all the remaining dry spices mixed with some water. Sauté till the oil separates.

          Add the boiled dal and tamarind paste mixed with 1/4 cup water. Cover and simmer on a low flame for 3-4 minutes. 

          Adjust water according to the consistency desired. This dish calls for a semi thick gravy. Garnish as desired and serve with any type of rice preparation or Indian bread.

Pressure cook lentils, eggplants, turmeric powder & mint leaves in 2 cups 

water for 5 minutes on low flame after the first whistle. 

                                  The boiled dal. 

                                  Whisk the boiled dal. 

                                  Add boiled mutton & salt & keep aside. 

                                  Heat oil & sauté onions till light brown. 

                                  Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all remaining dry spices mixed with some water. 
                   Sauté till oil separates.

                   

                                 Add boiled dal & tamarind paste mixed with 1/4 cup water. 

                                 Cover & simmer on a low flame for 3-4 minutes. 

                           Garnish as desired & serve with any type of rice or Indian flat bread.