Dhansak: A Parsi cuisine

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Dhansak: A Parsi cuisine

Think Parsi food, think dhansak. As the name goes dhnasak is interesting fusion of vegetables and grains. A healthy recipe with lots of nutrients dhansak, is basically made with meat and vegetables. Here we prepare a pure vegetarian recipe, if its what you are looking for! This dhansak goes well with brown rice or butter naan.


For dhansak:

  • 200 g or 1/2 cup split Red lentils
  • 200 g or 1/2 cup split yellow lentil
  • 100 g or 1/4 cup Bengal gram dal
  • 50 g or 1 bunch of fenu greek leaves
  • 250 g or 1 cup of chopped pumpkin or brinjal
  • 3 chopped medium sized tomatoes
  • 1 medium sized chopped onion
  • 1 tbsp ginger-garlic paste
  • 2 tbsp coconut oil
  • 1 tbsp jaggery – optional
  • salt as per taste
  • 2 green chilies
  • 2 tbsp turmeric powder
  • 2 tbsp tamarind paste or lemon juice
  • 1 tbsp pepper powder- optional

For masala:

  • 2 tbsp sambar masala
  • 2 tbsp jeera powder
  • 2 tbsp chat or chole masala
  • 2 tbsp garam masala


  1. Soak all the 3 dal separately for 2 -4 hrs.
  2. In a large skillet or cooker, once soaked, place all three dal, vegetables, fenu greek leaves along with tomato,pumpkin, onion, green chili and a teaspoon of turmeric powder in a pressure cooker. Add salt, and 2-3 cups of water. Cover the pressure cooker and cook until you hear 3 whistles. After 3 whistles turn the heat to low and simmer for another 5 minutes and turn off the flame.
  3. Once the dal is cooked, let it cool down. With a blender or potato masher, mash all the vegetables and dal to get a smooth and soup consistency.
  4. In a pan heat oil, add ginger-garlic paste, all the masala and stir it. Add some water so that the masala doesn’t stick to the pan.
  5. Add the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes. Add jaggery and tamarind. Bring it to a simmer.
  6. Add in the chopped coriander leaves. Stir well and the Vegetable dhansak is ready. 

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