Name: Parsi Veg Dhansak Dal
Prep time: 30 min
Cook time: 40 min
Total time: 100 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 50 g Split Pigeon Peas, toor dal, washed; 50 g Split Red Lentils, masoor dal, washed; 100 g Pumpkin, peeled and cubed; 50 g Eggplant, cubed; 50 g Potato, peeled and cubed; 1 medium Tomato, roughly chopped; 2 tbsp Mint Leaves, freshly chopped; 2 tbsp Coriander Leaves, chopped; 1½ tbsp Dhansak Masala, special Parsi spice blend; 1 tbsp Tamarind Extract, thick paste; ½ tsp Ground Turmeric; 1 tsp Salt, to taste; 1½ tbsp Cooking Oil

1 hr 40 mintotal

1 hr 10 min hands-on30 min hands-off

Prep 30 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a pressure cooker, combine the soaked lentils, chopped pumpkin, brinjal, potato, and tomato. Add sufficient water, salt, and turmeric powder.
Cook for 4-5 whistles on medium heat until the lentils and vegetables are completely soft and easily mashable.
Once the pressure settles naturally, open the lid and use a wooden masher or whisk to blend the cooked dal and vegetables into a smooth, thick consistency.
Heat the cooking oil in a large deep pan over medium heat. Add the chopped mint leaves and fresh coriander, sautéing for 1-2 minutes until aromatic.
1–2 min
Stir in the Dhansak Masala and roast for a few seconds. Ensure the spices do not burn.
Pour the mashed vegetable and lentil mixture into the spiced oil. Mix thoroughly to combine all the flavors.
Add the tamarind extract to the pan. If the dal is too thick, adjust with a little warm water to reach a velvety stew-like consistency.
Simmer the Dhansak for 8-10 minutes on low heat, allowing the spices and tamarind to meld beautifully with the dal.
8–10 min
Turn off the heat. Garnish with a final sprinkle of fresh coriander and serve hot.

How to tell it's done

The dhansak should be thick, creamy and dark amber, with the vegetables cooked into the dal.

Getting it right

Tip

Caramelize a little brown sugar or jaggery and add it near the end to round out the tamarind.

What to serve it with

Serve with Parsi brown rice, kachumber salad and crisp caramelized onions.

Common mistakes

The dhansak has visible vegetable chunks.: Cook the lentils and vegetables until soft, then mash or blend them into one thick base before adding tamarind.

Storing and reheating

Refrigerate veg dhansak dal in a covered container for up to 3 days. Reheat gently until hot, loosening with water if needed; freeze for up to 2 months.

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