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Dhansak is a very flavorful and spicy Parsi dish. It is a hearty dish with lentils, vegetables and choice of meat (which I skipped, of course). It is flavored with aromatic spice blend and is usually served with Parsi brown rice and a kachumber salad (cucumber salad).


34 serving

Total time

60 minutes


  • roasted chickpeas
  • 2 tbsp Masoor dal
  • 2 tbsp Moong dal
  • 1 potato (- medium, chopped)
  • roasted chickpeas (/ Sorakaya/ , chopped)
  • roasted chickpeas (- , chopped)
  • 2 tomatoes (- chopped)
  • 3 tbsps Methi (leaves (or use 2tsp kasoori methi))
  • 4 ~ 5 Spring Onions (- chopped)
  • 1 tbsp tamarind (pulp (adjust per taste))
  • to taste Salt
  • 2 chilies ((add more if you like it spicy) Green)
  • 3 ~ 4 chilies ((adjust per taste) Dry red)
  • 4 cloves garlic
  • roasted chickpeas (" piece)
  • 2 cloves
  • 2 black peppercorns
  • 1 pod Cardamom
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp cilantro (, chopped)


  1. Make the Dhansak Masala: Grind all the ingredients into a smooth paste just little water. Set aside.
  2. To make Dhansak: Combine dals, potato, bottle gourd, pumpkin, tomatoes and methi leaves in a pressure cooker. Add 4cups of water and pressure cook until everything is well cooked.
  3. Blend the mixture until very smooth with an immersion blender. Alternately the mixture can be strained through a sieve to remove any lumps and make it smooth.
  4. Heat 2tbsp ghee in a pan. Add the chopped spring onions and cook till wilted. Add the dhansak masala and cook for 3~4 minutes or until it doesn't smell raw anymore.
  5. Add the lentil & veggie mixture. Cook for 5~6 minutes and add the tamarind pulp.
  6. If the mixture looks too thick, add water to thin it out. Simmer for 5~6minutes or until the tamarind is cooked through.
  7. View the recipe instructions at Cook's Hideout

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