Dhansak Recipe| No Dhansaak Masala Required

Dhansak is a popular curry from Parsi community from India. Most popularly cooked with chicken or lamb, it is a delight to enjoy the vegetarian version of this amazing concoction too. My mom’s very good friend Krupali Aunty, made this Dhansak for a few get togethers, and my mom absolutely loved it. Since mom is here with me for a vacation, we thought to give this delicious curry a try. A big shout out to Krupali aunty for this delicious, yet super easy recipe. Thank you so much for walking me through the recipe step by step. I can’t thank you enough for introducing us to this delicious Parsi Curry.

Veg Dhansak

I am not very familiar to Parsi Cuisine, but I am definitely planning to explore more vegetarian dishes in Parsi Cuisine. This delicious curry is so comforting. A Parsi friend of mine told me that this curry is enjoyed by them on every Sunday. A hearty bowl of Dhansak with caramelized brown rice and dinner rolls with side of simple salad with the family, and a good old Sunday afternoon nap. Best life!!!

Tips to Make Dhansak

Prep the ingredients in advance. This will make your work so much easier.

I am using Masoor Dal, Tuver Dal, Chana Dal and Moong Dal. Usually 5 types of dals are used, but I don’t use Arhar Dal as it gives a sticky texture.

Use a lot of methi in this curry. Try to use fresh fenugreek leaves for the fresh herby taste, but if not then feel free to use Kasuri Methi aka dried fenugreek leaves.

Make this curry in advance. If you are planning to have it for dinner, I advise you to make it by lunch time. Let it sit till the dinner time and the spices would ooze out wonderful flavors that makes this curry more delicious.

How to Make Dhansak Step – by – Step

  1. Wash and soak the legumes for about 15 mins while you prep the veggies. Also soak Kashmiri Red Chilies in warm water.
  2. Add the vegetables and lentils in the instant pot or the pressure cooker with 5 cups of water. If you are using the instant pot, pressure cook the veggies on high pressure for 7 minutes. If pressure cooking, pressure cook it for 7-8 whistles.
  3. In the meantime make the Dhansak Masala Paste. Add tomato, onion, mint leaves and Kashmiri red chillies in a blender jar. Blend until you get a smooth paste.
  4. Next prepare ginger garlic and green chillies paste.
  5. Now your veggies and lentils should be done. Release the pressure. check if they are done.
  6. Blend the lentils and veggies in a smooth soupy curry using a hand blender.
  7. Now on medium high flame, place heavy bottom pot. Add Ghee and Vegetable Oil. Add ginger garlic and green chilly paste. let it fry until cooked, do not let it brown.
  8. Next add in the Dhansak paste we made. Cook it thoroughly until oil separates. Also add the spices.
  9. Now add the pureed vegetables and lentils. Give it a mix. Add Salt and Tamarind concentrate.
  10. Give everything a mix and let it simmer on low. Let the curry thicken, until its gets a texture like bhaji pav.
  11. Enjoy with side of dinner rolls and Parsi Brown Rice.

Dhansak Recipe| No Dhansaak Masala Required

Recipe by thewhiskaddictCourse: Indian Curries, North Indian Dishes, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

300

kcal

This delicious Spicy Dhansak curry is a flavorful concoction of lentils and vegetables blended and cooked in Onion, Tomato and Mint curry. Served with brown rice and dinner rolls with the side of simple kachumber.

Ingredients

  • Dhansak Base
  • 1/2 Cup Masoor Dal

  • 1/3 Cup Tuver Dal

  • 2 Tbsp Chana Dal

  • 2 Tbsp Moong Dal

  • 1 Heaping Cup Cubed Butternut Squash or Any Pumpkin

  • 1 Cup Methi

  • 1 Heaping Cup Cubed Aubergines/ Eggplant

  • 1 Medium Potato Cubed

  • 1 Medium Tomato

  • 1 Small Onion

  • 1 Tsp Salt

  • For Dhansak Paste
  • 1 Small Onion

  • 1 Small Tomato

  • 1/2 Cup Mint Leaves

  • 3-4 Kashmiri Red Chillies soaked in warm water for 10 mins

  • For the Final Curry
  • 1 Tbsp Ghee

  • 1 Tbsp Vegetable Oil

  • Make Ginger Garlic and Green Chilli Paste

  • Use 4 Cloves of Garlic, 2 inches Ginger , 5-6 Thai Green Chillies and 6-7 Cilantro Stocks

  • 1 Tsp Red Chili Powder

  • 1/2 Tsp Coriander Powder

  • 1 Tsp Garam Masala

  • 1/4 Tsp Turmeric Powder

  • 2 Tsp’s Tamarind Concentrate

  • Salt to taste

Directions

  • Wash and soak the legumes for about 15 mins while you prep the veggies. Also soak Kashmiri Red Chilies in warm water.
  • Add the vegetables and lentils in the instant pot or the pressure cooker with 5 cups of water. If you are using the instant pot, pressure cook the veggies on high pressure for 7 minutes. If pressure cooking, pressure cook it for 7-8 whistles.
  • In the meantime make the Dhansak Masala Paste. Add tomato, onion, mint leaves and Kashmiri red chillies in a blender jar. Blend until you get a smooth paste.
  • Next prepare ginger garlic and green chillies paste.
  • Now your veggies and lentils should be done. Release the pressure. check if they are done.
    Blend the lentils and veggies in a smooth soupy curry using a hand blender.
  • Now on medium high flame, place heavy bottom pot. Add Ghee and Vegetable Oil. Add ginger garlic and green chilly paste. let it fry until cooked, do not let it brown.
  • Next add in the Dhansak paste we made. Cook it thoroughly until oil separates. Also add the spices.
  • Now add the pureed vegetables and lentils. Give it a mix. Add Salt and Tamarind concentrate.
  • Give everything a mix and let it simmer on low. Let the curry thicken, until its gets a texture like bhaji pav.
  • Enjoy with side of dinner rolls and Parsi Brown Rice.

Link to make Parsi Brown Rice

https://www.vegrecipesofindia.com/parsi-brown-rice/

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