Dhansaak is one of the flag bearers of Parsi cuisine. Traditionally, it is a one pot dish of lentils, meat and vegetables served with brown rice (caramelised rice). This, however, is my quick and vegetarian adaptation of the popular Parsi dish.
It makes for a great weeknight meal and if you use a pressure cooker, dinner can be on the table in under 40 minutes despite all the chopping and blending.
If you struggle with getting your kids to eat veggies, you will love Dhansaak for the no fuss way in which you can hide the melange of vegetables that find their way into it.
I normally serve it with steamed rice on weekdays but if you have the time and inclination, caramelised brown rice is the best accompaniment.
1 large onion
2 medium tomatoes
2-3 fistfuls of red lentils (masoor dal) *
2 cups of mixed veggies – aubergine, red pumpkin, potatoes
a handful of spinach
1/8 cup fenugreek leaves
2 tablespoons dhansaak masala
1 teaspoon ginger-garlic paste
salt to taste
2 tablespoons oil
1 tablespoon ghee (optional)
- Heat the oil in a pressure cooker. Add the onions and saute till light brown.
- Add the tomatoes and cook till soft.
- Now add the ginger-garlic paste, dhansaak masala and cook for about 5 minutes.
- Add the veggies, spinach, fenugreek leaves and the lentils. Pressure cook for 2-3 whistles. Turn the heat down and let cook for another 5 minutes.
- Once the pressure cooker has cooled down, add salt.
- Mash or blend the veggies and lentils.
- Add a tablespoon of ghee (optional).
- Serve hot over steamed rice or brown rice.
Apologies for the lack of a photograph of the final dish. I’m away on hols and am unable to upload the image until next week.