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Blogging Marathon# 52: Week 1/ Day 1

Theme: Parsi Dishes

Dish: Vegetable Dhansak

We are going to our regular 3 day schedule of Blogging Marathon this month and my theme for this week is ‘Parsi Dishes’. Parsis, meaning Persians, are the followers of the ancient Persian religion known as Zoroastrianism. They emigrated to India from Persia to avoid religious persecution by the Muslims.

While looking for Parsi dishes, I came across this lovely post by Peri. She is a Parsi blogger and her blog has tons of delicious Parsi (and non-Parsi) recipes. In that explains, she explains the different between Indian and Parsi food and how parsi cuisine is unique. Do check it out more details.

For my first day, I made a very flavorful and spicy Dhansak. It is a hearty dish with lentils, vegetables and choice of meat (which I skipped, of course). It is flavored with aromatic spice blend and is usually served with Parsi brown rice and a kachumber salad (cucumber salad). I didn’t make the rice, so served the dhansak with some roti.

As I already mentioned, this dish is very spicy — I mean not hot spicy, but uses lots of spices. You can buy dhansak masala (I don’t remember seeing it here in NJ though) or make your own.

This dish uses a mix of lentils, I’ve seen recipes with 2~5 different lentils. I used 3 lentils – toor, masoor and moong. Also it has more than 3 different veggies added to it. The good thing is it is very versatile and your choice of veggies (like eggplant, zucchini, kale, any hard squash, sweet potatoes, spinach etc) can be used.

This dish is not the most photogenic but is very tasty and goes well with roti or rice.

Recipe adapted from here & here:

Print Recipe
Vegetable Dhansak Yum
Dhansak is a very flavorful and spicy Parsi dish. It is a hearty dish with lentils, vegetables and choice of meat (which I skipped, of course). It is flavored with aromatic spice blend and is usually served with Parsi brown rice and a kachumber salad (cucumber salad).
Vegetable Dhansak
Course side dish
Cuisine parsi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Lentil-Veggie Mixture (or Dhansak):
  • ½ cup Toor dal
  • 2 tbsp Masoor dal
  • 2 tbsp Moong dal
  • 1 Potato - medium, chopped
  • ½ cup Bottle gourd Lauki / Sorakaya/ , chopped
  • ½ cup Pumpkin - , chopped
  • 2 Tomatoes - chopped
  • 3 tbsps Methi leaves (or use 2tsp kasoori methi)
  • 4 ~ 5 Spring Onions - chopped
  • 1 tbsp Tamarind pulp (adjust per taste)
  • to taste Salt
For Dhansak Masala:
  • 2 chilies (add more if you like it spicy) Green
  • 3 ~ 4 chilies (adjust per taste) Dry red
  • 4 cloves Garlic
  • ½ Ginger " piece
  • 2 Cloves
  • 2 Black peppercorns
  • 1 pod Cardamom
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Cilantro , chopped
Course side dish
Cuisine parsi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Lentil-Veggie Mixture (or Dhansak):
  • ½ cup Toor dal
  • 2 tbsp Masoor dal
  • 2 tbsp Moong dal
  • 1 Potato - medium, chopped
  • ½ cup Bottle gourd Lauki / Sorakaya/ , chopped
  • ½ cup Pumpkin - , chopped
  • 2 Tomatoes - chopped
  • 3 tbsps Methi leaves (or use 2tsp kasoori methi)
  • 4 ~ 5 Spring Onions - chopped
  • 1 tbsp Tamarind pulp (adjust per taste)
  • to taste Salt
For Dhansak Masala:
  • 2 chilies (add more if you like it spicy) Green
  • 3 ~ 4 chilies (adjust per taste) Dry red
  • 4 cloves Garlic
  • ½ Ginger " piece
  • 2 Cloves
  • 2 Black peppercorns
  • 1 pod Cardamom
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Cilantro , chopped
Vegetable Dhansak
Instructions
  1. Make the Dhansak Masala: Grind all the ingredients into a smooth paste just little water. Set aside.
  2. To make Dhansak: Combine dals, potato, bottle gourd, pumpkin, tomatoes and methi leaves in a pressure cooker. Add 4cups of water and pressure cook until everything is well cooked.
  3. Blend the mixture until very smooth with an immersion blender. Alternately the mixture can be strained through a sieve to remove any lumps and make it smooth.
  4. Heat 2tbsp ghee in a pan. Add the chopped spring onions and cook till wilted. Add the dhansak masala and cook for 3~4 minutes or until it doesn't smell raw anymore.
  5. Add the lentil & veggie mixture. Cook for 5~6 minutes and add the tamarind pulp.
  6. If the mixture looks too thick, add water to thin it out. Simmer for 5~6minutes or until the tamarind is cooked through.
Recipe Notes
  • Serve dhansak hot with Parsi brown rice or rotis.

    Lets check out what my fellow marathoners have cooked today for BM# 52.

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15 thoughts on “Vegetable Dhansak”

  1. Lipsmacking vegetable dhansak, i have tried a non veg version and this version makes me hungry.

  2. What a hearty and filling dish! I have heard of this dish but have never tasted it before. Sounds delicious.

  3. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.Click to join ContestchefSincerely,NandyContestchef

  4. Pictures are not as bad as you say they are. The food does not look very appetizing but that is how it is. Considering that, in thing the pics came out pretty good.

  5. Agree on the photogenic part, but i sgree its a very very flavorful dish. My friend makes excellent Dhansak and I simply love rhis dish!

  6. Looks so wonderful Pavani! I have dhansak in my to make list for a long time but never got a chance. The masala looks really flavorful.

  7. I now see what you’re saying. It did look better on my phone than it does on the computer. I think it’s just the texture of the dhansak itself. Regardless, I am sure it was delicious with this combination of spices and ingredients.

  8. I now see what you’re saying. It did look better on my phone than it does on the computer. I think it’s just the texture of the dhansak itself. Regardless, I am sure it was delicious with this combination of spices and ingredients.

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