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Dhansak

Servings 4
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • ¼ cup masoor dal red lentils
  • ¼ cup toor dal split pigeon peas
  • ¼ cup chana dal split chickpeas
  • ¼ cup moong dal split yellow lentils
  • 2 cups mixed vegetables pumpkin, potato, eggplant, chopped
  • 2 tomatoes chopped
  • 1 onion chopped
  • ½ cup fresh mint leaves
  • 2 tsp Kashmiri red chilli powder soaked in 2 tbsp warm water
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chillies chopped
  • 2 tbsp tamarind concentrate
  • 3 tbsp ghee
  • 2 tbsp vegetable oil
  • 5 cups water
  • Salt to taste

Instructions

  • Soak lentils: Rinse and soak all four lentils together for 15 minutes. Drain.
  • Cook veg & lentils: In a pressure cooker or Instant Pot, combine the soaked lentils, mixed vegetables, and 5 cups of water. Pressure cook on high for 7 minutes (or 7–8 whistles), then release pressure.
  • Make masala paste: While the lentils cook, blend tomatoes, onion, and mint leaves into a smooth paste; set aside. Separately, blend ginger, garlic, and green chillies into a coarse paste.
  • Blend soup: Use a hand blender to pulse the cooked lentils and vegetables until you have a smooth, soupy consistency.
  • Temper spices: In a heavy-bottomed pot over medium-high heat, warm the ghee and oil. Add the ginger-garlic-chilli paste and sauté until lightly browned.
  • Cook masala: Stir in the tomato-mint paste and the water from the soaked chillies. Cook until the oil begins to separate.
  • Combine & simmer: Pour in the blended lentil-vegetable mixture, the tamarind concentrate, and salt. Reduce heat to low and simmer, stirring occasionally, until the curry thickens to a shali pay-like texture, about 10 minutes.
  • Rest & serve: Remove from heat and let the Dhansak sit for at least 30 minutes before serving to allow flavours to meld.

Notes

Dhansak is traditionally made hours ahead (or even by lunchtime) so the spices and tamarind fully infuse. For an authentic touch, garnish with fresh fenugreek (methi) leaves, or a pinch of kasurimethi. Serve hot with dinner rolls, brown rice, or steamed basmati. Dhansak is a unique fusion of Persian and Gujarati flavours. Dhan means lentils and sak means greens or vegetables. It originated from Persian roots, but was adapted by the Parsis (Zoroastrians who fled Persia to India) using local Indian ingredients. It represents a culinary mingling of East and West. Dhansak is often eaten on the fourth day after a funeral, as a meal to mark remembrance and comfort. Parsi Dhansak is special because its history is a bowl dish that preserved a migrating people's Persian past while embracing Indian culture.
Author: Persis Khandker
Course: Curry, Main Dish
Cuisine: Parsi (Indian)