Dhansak is a delightful Parsi dish that combines elements of Persian and Indian cuisine. It's a flavorful and slightly spicy dish that is often made with meat (usually mutton) and lentils. A step-by-step guide to making Dhansak:
Ingredients:
For the Dhansak Paste:
- 1 onion, finely sliced
- 2-3 cloves of garlic
- 1-inch piece of ginger
- 1/2 cup of coriander leaves
- 1/4 cup of red lentils (masoor dal)
- 1/4 cup of toor dal (split pigeon peas)
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cinnamon powder
- 4-5 green cardamom pods
- 4-5 cloves
- Salt to taste
- Water as needed
For the Main Dish:
- 500 grams of mutton (you can also use chicken or vegetables)
- 1 cup of mixed vegetables (carrots, potatoes, etc.)
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1/2 cup of tamarind pulp (adjust to taste)
- Salt to taste
Instructions:
Preparing the Dhansak Paste:
1. Start by making the Dhansak paste. In a pan, dry roast the red lentils (masoor dal) and toor dal until they become fragrant and turn slightly brown. Set them aside to cool.
2. In the same pan, dry roast the cumin seeds, coriander seeds, cinnamon powder, green cardamom pods, and cloves until they release their aroma. Be cautious not to burn them.
3. Grind the roasted lentils, spices, and the rest of the Dhansak paste ingredients in a blender or food processor. Add some water as needed to form a smooth paste. Set this paste aside.
Cooking the Dhansak:
1. Heat the vegetable oil in a large, heavy-bottomed pot. Add the finely chopped onions and sauté until they become translucent and start to brown.
2. Add the mutton pieces (or your choice of protein or vegetables) and cook until they turn brown on all sides.
3. Stir in the Dhansak paste and sauté for a few minutes, allowing the spices to blend with the meat.
4. Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
5. Pour in enough water to cover the meat and vegetables, and add the tamarind pulp. Season with salt. Bring the mixture to a boil, then reduce the heat and simmer until the meat is tender. This can take around 45 minutes to 1 hour. You may need to add more water if the gravy thickens too much.
6. Add the mixed vegetables and continue to simmer until they are cooked through.
7. Adjust the seasoning, and serve your Dhansak hot with steamed rice or chapatis.
Dhansak is a labor of love, but the result is a rich, spicy, and aromatic dish that's well worth the effort. Enjoy your homemade Parsi Dhansak!