Parsi Style Vegetable Dhansak Recipe- Parsi Vegetable Dal (2024)

FAQs

What is the difference between Dal and dhansak? ›

Dhansak is made with cooked chunks of meat where the pular dar with without any chunks of meat in the dal or gravy. Instead you'll often find small mutton kebabs in the rice of the pulao but the gravy is without any meat at all. While the ingredients are similar if not almost the same the rice is very different.

Choose from either tuvar dal (pigeon pea lentils) or masoor dal (pink lentils). You can opt to use a mix of chana dal, tuvar dal, moong dal and masoor dal. Another major ingredient for Dhansak is fenugreek leaves (methi) – use either fresh or dried. While making it at home, I did not have fresh methi.

Traditionally, dhansak curry is made with mutton (goat meat), lentils, and a variety of vegetables such as pumpkin, eggplant, and fenugreek leaves.

Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions.

Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.

Masoor Dal (Red Lentils): Cooks quickly and has a slightly sweet and nutty flavor. Toor Dal (Split Pigeon Peas): Has a mild, nutty flavor and is commonly used in South Indian cuisine. Moong Dal (Split Yellow Lentils): Has a mild and slightly sweet flavor. It is often used in soups and stews.

This curry is a delicious medley of sweet, tart and savoury flavours. The tartness comes from the use of lemon juice and tamarind. You get the sweetness from the pineapple juice and pineapple pieces if using. Feel free to taste and adjust these flavours in the finished chicken dhansak.

The Dhansak achieves its medium status with a combination of lentils, chilli, sugar and lemon to form a hot, sweet and sour dish that plays on all the senses.

Dhansak is a lentil based, sweet and sour curry, usually quite hot. Delicious, healthy and packed with flavour – I am sure it will become a firm favourite if you haven't tried it before.

Patia / Pathia. This is a hot, sweet and sour dish that is similar in some ways to a dhansak and also with it's roots in Persian cuisine.

Is dhansak traditional? ›

Dhansak is a traditional Parsi dish with lentils. It is often served in restaurants with pineapple chunks, and therefore has been called a 'sweet & sour' style Indian dish. You can add pineapple chunks if you wish, however this is not the traditional way, so we have excluded them here.

Mild to medium dishes such as the Dansak or Dhansak will have some cream to add to the creamy texture of the dish. Medium dishes do not have any cream or yoghurt unless it is a south Indian Special dish or a Garlic Chilli Masala. These ingredients are added only for a richer creamy texture.

Meaning of dhansak in English

dhansak. noun [ C or U ] /ˈdʌn.sɑːk/ /ˈdæn.sæk/ us. /ˈdʌn.sɑːk/ /ˈdæn.sæk/ an Indian meat or vegetable dish cooked with lentils.

The hot comes from red chillies/ chilli powder, sweet from sugar and sour from tamarind. Dhansak is usually served with Brown Rice (a mildly spiced and caramelised pulav/ pilaf) and Kachumbar (an Indian style salsa made of onion, tomato and cucumber).

About its origin, there are various stories, and like all favoured foods, dhansak has evolved through history and geography. It is believed to have roots in the Persian Khoresh (stew), this particular stew that evolved into dhansak was one made with plums, lentils, spinach and meat, and was served on rice.

Daal are often known as lentils, but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans etc. If pulses are split into half, it is called as daal.

Dal is a pulse or lentil that grows in pods. Whole dal are the lentils that are removed from their pods, dried, and sold whole, whereas split dal is split into thinner flatter discs. Whole dal can either have its skin on or off (shelled vs. non-shelled) whereas split dal is more commonly hulled.