Ask any Indian what is the food most synonymous with Parsi cuisine and the answer, very likely, will be a dhansak – a dish that Niloufer Ichaporia King, the first lady of Parsi cuisine here in the United States, describes as “a potage of lentils and vegetables.” It may not sound or look spectacular, but to really know what you are missing you will need to make it and eat it. A perfectly made vegetable dhansak is vividly flavored, with the warmth of spices like cardamom, cumin, cloves, cinnamon, mace, mustard seeds, nutmeg and saffron that are blended together for a special spice mix called dhansak masala. It has a hint of sweetness from caramelized onions and winter squash like pumpkin. A touch of tartness from tomatoes. And a barely discernible undertone of bitterness from veggies like fenugreek or methi and eggplant. While most Indian dals ought to be soupy, a dhansak is different–“thick but pourable,” as King describes it. A more common version of dhansak has meat in it and in both this and the vegetarian version the vegetables should be barely, if at all, discernible after cooking because Parsis, known for their love for meat, admit they are more likely to eat vegetables if they can’t see them. 😉 Pair this vegetable dhansak with Parsi brown rice and kachumber, a simple salad of onions and tomatoes dressed with lemon, and you will have a meal fit for royalty.
Why you’ll love this recipe
Full-flavored and utter deliciousness. This is hands-down the main reason you ought to make a dhansak–its unparalleled deliciousness. A vegetable dhansak has all of the five flavors your tastebuds crave–salty, sweet, pungent, bitter and umami. Nourishing and healthy. Loaded with four types of lentils, veggies and healthful spices, a pot of dhansak is packed with more nutritional goodness than I can describe. There are 10 grams of protein and 9 grams of fiber in each 216 calorie serving. An easy recipe. If you are slightly familiar with a dhansak you’ve probably heard of it as a recipe that is slow-cooked and takes ages to make. But that was in the past. A pressure cooker (or Instant Pot) makes short work of getting the lentils and veggies cooked to perfection in no time. You will need to give the dal some time to cook on the stove after you’ve put it all together but you can still get this dish ready in about an hour. And it’s well worth that time. The ingredient list for the dhansak masala spice blend is a bit long but these are common enough pantry ingredients if you are used to making Indian food and the spice mix takes minutes to make. Makes lunch or dinner a special occasion. Parsis, it is said, never eat dhansakh on auspicious occasions because mutton dhansak was always made on the fourth day of mourning after a death, to break a three-day vegetarian fast. But that association doesn’t preclude it from special days, like Sundays, when dhansak is often served in Parsi homes, preceded and accompanied by lots of beer. Whatever the lore, you cannot go wrong with a Dhansak when you serve it for lunch or dinner–or even a celebration! An allergy-friendly recipe. There are no nuts, soy or gluten in this recipe and it is vegan, of course. The dal is quite mild and creamy, which makes it quite kid friendly. And, as you now know, the veggies are invisible. 😀
How to make vegetable dhansak
Begin by pressure cooking the lentils and vegetables. Place all the lentils, cauliflower, squash, methi, potatoes, tomatoes, ¼ cup cilantro and garlic in a pressure cooker or in an Instant Pot liner. You can also do this in a regular pan but it will take much longer. Add three cups of water to the pressure cooker or IP (or water to cover by two inches if doing this in a regular pot). Allow three whistles of the pressure cooker, or, if using an IP, set to the “beans” function. Allow the pressure to release naturally or force-release 10 minutes after cooking is done. If you are doing this in a pot, bring the water to a boil, cover and cook, stirring every five minutes or so, until the lentils and veggies are very, very tender. This should take about 40-45 minutes.
While the veggies and lentils are cooking, make the dhansak masala. Place all ingredients for the spice mix, except the turmeric, nutmeg and saffron, in a dry skillet and toast for five minutes over medium-low heat until aromatic. Don’t let the spices color too much. Remove the spices to a plate to cool and stir in the turmeric, nutmeg and saffron. Once cooled, place the spices in a blender jar or spice grinder and blend into a fine powder.
Now comes the fun part, putting the dhansak together. Heat the vegetable oil in a large saute pan or pot or Dutch oven. Add the onions with half a teaspoon each of salt and pepper. Saute, stirring frequently, until the onions are golden-brown and well-caramelized. This is really important for your dhansak to get that characteristic brown color and deep flavor. Add the ginger garlic paste and saute a few more seconds. Add the cooked lentil and vegetable mixture to the pot with three cups of water. Mix well. Turn off heat and use an immersion blender to blend the lentils and veggies. I like leaving in a little bit of texture, as is done traditionally, but you can blend to a smooth puree, if you wish. You can also do this by transferring the lentils and veggies to a blender. Be careful when you blend hot liquids and exercise all necessary precautions. If you can’t do either, use a potato masher to thoroughly mash the veggies and lentils. Bring the dal to a boil, then stir in the dhansak masala mix you just prepared. Add salt to taste. For more color you can stir in a teaspoon of paprika, if you like. You can add more water if the dal is too thick–I use 4-5 cups in all. Remember, it should be thick but pourable and definitely not soupy. Cover the dhansak and cook for 30-45 minutes, stirring frequently, until the dal looks glossy. Check seasoning at this time and add more salt if needed. Garnish with remaining cilantro and serve hot.
Store
Dhansak tastes great the next day, so you can definitely make it a day ahead. Store leftovers in the fridge for up to four days. Dals tend to thicken up as they stand so add more water if needed when you reheat. When you add water, always check if you need more salt. You can freeze dhansak in an airtight container for up to three months. Thaw, reheat and serve.
More delicious Indian dal recipes
Recipe card
2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon mustard seeds ½ teaspoon caraway seeds (shahi jeera, optional) 1 teaspoon poppy seeds 1 dry red chili pepper ½ inch stick cinnamon 1 bay leaf 3 green cardamom pods 1 black cardamom pod 3 cloves ½ teaspoon peppercorns ¼ teaspoon fenugreek seeds (methi dana) ¼ teaspoon turmeric ¼ teaspoon nutmeg A pinch of saffron
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