Dhansak

Dhansak is a traditional Parsi recipe usually served with brown rice. Being a vegetarian, I have made a vegan version of this recipe. As this is made using lentils and a variety of vegetables, it is a very healthy recipe.

Serves: 4
Cooking Time: 60 to 75 minutes

Ingredients

Dhansak Masala

• 1 large bay leaf
• 3 cloves
• 2 green cardamom
• 1 black cardamom, broken into two
• 1 inch of cinnamon stick
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of black peppercorns
• 1 teaspoon of coriander seeds
• 1 star anise
• 2 dry red chillies, broken into two
• 1 nutmeg, broken into smaller pieces

Dhansak

• 1 cup of arhar dal (tuvar dal or pigeon pea lentils)
• 1/4th cup of yellow mung dal
• 1/4th cup of red lentils
• 3.5 cups of water
• 1 tablespoon of oil
• 1/2 teaspoon of cumin seeds
• 1 small onion, finely chopped
• 1 large garlic, minced
• 1-inch ginger, grated
• 1 green chilli, slit
• 2 medium potatoes, peeled and roughly chopped
• 1 small aubergine, roughly chopped
• 1 cup pumpkin, peeled and chopped
• 4 teaspoon of fresh fenugreek leaves chopped or 1 tablespoon dry fenugreek leaves
• 250 grams of spinach, finely chopped
• a handful of fresh coriander, finely chopped
• a handful of fresh mint leaves, finely chopped
• juice of a lemon
• 1/2 teaspoon of turmeric powder
• 1 tablespoon of prepared dhansak masala (adjust according to spice preference)
• salt to taste

Procedure

Dhansak Masala

• Heat a small pan, then add bay leaf, cloves, green cardamom, black cardamom, cinnamon stick, cumin seeds, mustard seeds, black peppercorns, coriander seeds, star anise, dry red chillies and nutmeg.
• Saute` for two to three minutes or until the raw smell of spices is gone.
• Empty the spices in a plate. Once they have cooled down, add them to a blender and blend for fine powder consistency.

Dhansak masala is ready, store in an air-tight container to maintain the aroma and taste.

Dhansak Note: I have used a pressure cooker to cook lentils and vegetables, you could use a deep saucepan or instant pot as well.

• Mix a cup of pigeon pea lentils with 1/4 cup of yellow mung lentils and red lentils. Wash all the lentils and soak in 3.5 cups of water for 15 to 20 minutes. In the meantime, you can saute` vegetables.
• In a pressure cooker, add a tablespoon of oil. Once the oil has heated, add cumin seeds. Once the cumin seeds have crackled, add minced garlic with green chilli and saute` for a minute.
• Add finely chopped onion and saute` for a minute. Add grated ginger to it.
• Saute` until onion translucent. Add chopped potato, aubergine and pumpkin along with a pinch of salt.
• Saute` for 3 to 5 minutes. Add chopped fenugreek leaves, spinach leaves, mint leaves and coriander leaves along with turmeric powder.
• Saute` until all the leaves have reduced.
• Add the soaked lentils along with salt to taste and a tablespoon of dhansak masala.
• Cover the lid of the pressure cooker and cook till 3 whistles. If you are using a saucepan or instant pot cook until all lentils and vegetables can be mashed easily.
• After the pressure cooker has cooled down, open it and mash all the vegetables and lentils for a thick consistent gravy. Add water if required.
• Add the juice of a lemon or serve with chopped lemon.

Dhansak is ready to be served. Enjoy it with brown rice, jeera rice or Naan or your favourite bread.

Notes

• Pumpkin gives a very creamy texture to dhansak, so please try and add it to the recipe.
• If you prefer a bite of vegetables or lentils, you can skip the mashing of vegetables and cook for a little less time.
• You could also blend all vegetables and lentils for a smooth consistency.