Dhansak

Parsi cuisine is one of the North-west Indian cuisines which is native to the Parsis. Parsis are actually Zorastrians/Persians who migrated from the country to India. Their basic lunch is rice eaten with lentils or some curry. Some desserts like Falooda and Kulfi fall in this cuisine.

Okay, enough of history and other oldie stuff! This post is about Dhansak, which is one of the curries to be lapped up with rice in the Parsi cuisine. It can be cooked with meat added with mint to enhance the taste. Here is the recipe in veggie version.

Ingredients:
Mixed dals - 1 cup (toor, masoor & moong dal)
Red pumpkin - 1/2 cup (cubed)
Potatoes - 1/2 cup (cubed)
Onions - 1/2 cup (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 1/2 cup
Turmeric powder - 1/4 tsp.
Sugar - 1/2 tsp.
Salt
Tamarind extract - 2 tbsp.
Oil

Dhansak masala (Got from here):
Garlic - 6 cloves
Ginger - 1 inch
Red chillies - 7
Coriander seeds - 1 tsp.
Cumin seeds - 1 tsp.
Peppercorn - 4 (in number)
Fenufreek seeds - 1/4 tsp.
Cinnamon - 1 stick
Nutmeg - 1 pinch
Green cardamom - 2

Method:
Saute all the ingredients in dhansak masala except garlic and ginger.
Grind it into paste with garlic and ginger by adding water.
Pressure cook the dals along with pumpkin and potato.
Heat the oil in a pan and add the onions.
Add sugar and fry till they change to brown colour.
Add the fenugreek leaves and saute.
Add the tomatoes and saute.
When the leaves start to wilt and the tomatoes softens, add the dhansak masala,turmeric powder and mix well.
Add the boiled dal and salt.Simmer for 5 to 6 minutes.
Now add the tamarind extract and let it simmer for 4 minutes.
Remove from heat and serve with brown rice or white rice.

Note:
Mutton or chicken can be added along with the veggies to make mutton or chicken dhansak.
Add mint leaves for the non-veg version.

Sent off to Meera's "RCI-Parsi cuisine" event in which the RCI series is originally started by Lakshmi's Veggie Cuisine.

Posted in: Kuzhambu, Parsi Cuisine