Dhansakધનસાક
Video: Get Curried (YouTube)
Dhansak is Parsi cooking at its most generous — mutton and four kinds of lentils braised together with pumpkin, spinach, and fenugreek leaves until everything collapses into a thick, spiced, impossible-to-resist mass. A Sunday ritual in Parsi households across Mumbai and Surat, it arrives at the table with caramelized brown rice and a sharp kachumber salad. The dish takes patience but rewards you with layers of flavor that deepen the next day. It is also traditionally served at the fourth day after a death, so Parsis never make it for celebrations.
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This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪bone-in mutton or lamb, cut into medium pieces750g
- ▪toor dal (split pigeon peas)1/3 cup
- ▪masoor dal (red lentils)1/3 cup
- ▪moong dal (split yellow mung)2 tbsp
- ▪chana dal (split chickpeas)2 tbsp
- ▪red pumpkin, peeled and cubed200g
- ▪fresh spinach leaves, roughly chopped1 cup packed
- ▪fresh fenugreek leaves, chopped1/2 cup packed
- ▪onion, finely sliced2 large
- ▪tomato, chopped2 medium
- ▪ginger-garlic paste2 tbsp
- ▪dhansak masala3 tbsp
- ▪turmeric powder1 tsp
- ▪red chili powder1 tsp
- ▪tamarind pulp2 tbsp
- ▪jaggery or brown sugar1 tbsp
- ▪oil4 tbsp
- ▪saltto taste
- ▪fresh coriander leaves, for garnisha handful
- Dhansak masala is available in packets at Indian grocery stores. If unavailable, combine 1 tbsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp cinnamon, and 1/4 tsp clove powder as a rough stand-in.
- Fresh fenugreek leaves can be replaced with 1 tbsp dried kasuri methi; soak in warm water and squeeze before adding. Kasuri methi is widely available online and in Indian stores worldwide.
- Goat mutton is traditional, but bone-in lamb shoulder from a halal butcher works beautifully. The bone adds body to the gravy, so avoid boneless cuts if possible.
Method
- 1Wash all four dals together and soak for 20 minutes. In a pressure cooker, combine the soaked dals, pumpkin cubes, spinach, and fenugreek leaves with 3 cups of water and half the turmeric. Pressure cook for 4 whistles. Once cool, blend or mash everything to a smooth, thick puree.
- 2In a large heavy-bottomed pot, heat oil over medium-high heat. Add the sliced onions and fry, stirring regularly, for 18-20 minutes until deep golden brown — this caramelization is crucial for the dish flavor.
- 3Add the ginger-garlic paste and cook for 2 minutes. Add the chopped tomatoes, remaining turmeric, red chili powder, and dhansak masala. Cook the masala, stirring frequently, until the oil separates from the mixture, about 8-10 minutes.
- 4Add the mutton pieces and sear them in the masala, turning to coat, for 5 minutes. Add 1.5 cups of water and salt. Pressure cook together for 5-6 whistles or cook covered in the pot for 60-75 minutes until the mutton is completely tender.
- 5Open the cooker, add the dal-vegetable puree to the mutton, and stir well. Simmer uncovered over low heat for 15-20 minutes, stirring often, until the dhansak reaches a thick, coating consistency.
- 6Stir in the tamarind pulp and jaggery. Taste and adjust for salt, sweet, and sour balance — dhansak should have a distinct sweet-sour-spicy note in harmony. Simmer 5 more minutes.
- 7Finish with fresh coriander and serve hot with caramelized brown rice and kachumber salad.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.