Dhansak Recipe
User Reviews
4.3
51 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
5
-
Calories
340 kcal
-
Course
Main Course
Dhansak Recipe
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Dhansak is a hearty, healthy and delicious vegetable and lentil preparation. It is a traditional Parsi lentil dish. This Dhansak recipe also features the Dhansak masala that gives this preparation that extra punch.
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Ingredients
For cooking lentils and veggies
- 1 cup tuvar dal (arhar dal, tur dal or pigeon pea lentils)
- ¼ cup moong dal (hulled and split green gram lentils)
- ¼ cup masoor dal (hulled and split pink lentils)
- 4 to 5 tomatoes (medium-sized), chopped
- 2 potatoes (medium-sized), chopped
- 2 to 3 eggplant (medium-sized), baingan
- 1 cup pumpkin (peeled and chopped)
- 1 cup bottlegourd (peeled and chopped)
- 4 tablespoons fenugreek leaves (fresh) or 1 tablespoon dry fenugreek leaves (kasuri methi)
- 4 cups water
- salt to taste
More Ingredients
- 2 to 3 tablespoons ghee
- 1 onion (medium to large), chopped or ½ cup, chopped
For tamarind pulp
- ½ tablespoon tamarind
- 2 to 3 tablespoons water - hot or warm
For the dhansak masala
- 12 garlic cloves (small to medium-sized)
- 1 inch ginger - peeled and roughly chopped
- 1.5 teaspoon cumin seeds
- 2 inches cinnamon stick
- 1 tablespoon coriander seeds
- 1 to 2 dry red chilies (seeds and stem removed) or ½ tablespoon red chili powder
- 8 to 9 cloves
- 2 green chilies
- water as needed, to grind the masala ingredients
Instructions
Preparing the lentils and veggies
- Pick and rinse the lentils first a few times in water.
- Mix all the chopped veggies, tomatoes and lentils together in a 4 to 5 litre stovetop pressure cooker.
- Add 4 cups water and pressure cook the lentils and veggies till they are tender and completely cooked.
- When the pressure falls naturally in the cooker, then only open the lid. Let this mixture become warm or cool.
- Then blend until fine using hand-held blender or in a high-speed blender or grinder.
- You could also strain the lentils and veggie mixture through a strainer and mash as you pass them through the strainer.
Making the tamarind pulp
- Take about ½ tablespoon of tamarind and soak it in 1 to 2 tablespoons of warm to hot water for 20 to 30 minutes.
- When the tamarind becomes soft, your pulp is almost ready. Squeeze the tamarind with your palm and extract the juices in the same bowl.
Preparing the dhansak masala
- Meanwhile when the veggies and lentils mixture is cooling, grind all the ingredients listed above, under the heading "For the dhansak masala" with some water to a fine and smooth paste.
- Keep the dhansak masala paste aside.
Making Dhansak
- Heat ghee in a pan or pot.
- Add chopped onions and sauté them till they soften.
- Add the ground dhansak masala paste and sauté it for 3 to 4 minutes or until the oil separates on low to medium-low heat.
- Now add the mashed lentils and veggie mixture.
- Simmer for a 5 to 6 minutes and then add the tamarind pulp.
- For a slightly thinner consistency, you can add some hot water.
- Simmer for some 5 minutes or more till the raw aroma and taste of the tamarind goes away.
- Serve the Veg Dhansak hot with brown rice or steamed basmati rice or even with veg pulao, jeera rice or ghee rice.
Notes
- Add veggies that you have in your kitchen, but do make sure to add pumpkin as it gives a wonderful flavor and taste.
- You could make dhansak with only one kind of lentil or a mix of three to five lentils. The lentils that can be used are: tuvar dal, chana dal, masoor dal and moong dal.
- If you have Instant Pot or an electric pressure cooker, cook the lentils and vegetables in either adding water as needed.
- The recipe cannot be scaled as is.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
60g
(20%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
15mg
(5%)
Sodium
327mg
(14%)
Potassium
1453mg
(42%)
Fiber
17g
(68%)
Sugar
13g
(26%)
Vitamin A
2900IU
(58%)
Vitamin B1 (Thiamine)
0.4mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin C
43mg
(48%)
Vitamin E
1mg
Vitamin K
17µg
Calcium
120mg
(12%)
Vitamin B9 (Folate)
158µg
Iron
4mg
(22%)
Magnesium
112mg
Phosphorus
241mg
Zinc
2mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 327mg | 14% |
| Potassium | 1453mg | 31% |
| Fiber | 17g | 68% |
| Sugar | 13g | 26% |
| Vitamin A | 2900IU | 58% |
| Vitamin B1 (Thiamine) | 0.4mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 43mg | 48% |
| Vitamin E | 1mg | |
| Vitamin K | 17µg | |
| Calcium | 120mg | 12% |
| Vitamin B9 (Folate) | 158µg | |
| Iron | 4mg | 22% |
| Magnesium | 112mg | 28% |
| Phosphorus | 241mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
51 reviews
Good
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