https://www.freeplant.net/food



Advertise Here
Start Reading Mode
Print
0 0
Parsi dhansak recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
½ cup Split Peas yellow pigeon (toor daal)
¼ cup dehusked split Mung  Beans (yellow moong daal)
¼ cup red Lentils (red masoor daal)
1 cup Potatoes cubed
1 cup Pumpkin cubed
½ cup Eggplant cubed
For the Spice Paste
1 Tbsp Ginger root
5-6 cloves Garlic
½ small Onion
2 Onion chopped
2 Tomatoes chopped
1 Tbsp Jaggery or brown sugar
2 tsp Dhansak masala
1 tsp Cayenne Pepper or paprika
1-2 cups Mushroom Stock or water
4-5 Mint leaves
4 Tbsp Oil
For the Browned Rice
2 Tbsp Sugar
1 cup Basmati Rice
2 cups Water
Pinch of Salt
1 Tbsp caramelized Onion for garnish

Parsi dhansak recipe

  • Serves 1
  • Medium

Ingredients

  • ½ cup Split Peas
  • ¼ cup dehusked split Mung  Beans
  • ¼ cup red Lentils
  • 1 cup Potatoes
  • 1 cup Pumpkin
  • ½ cup Eggplant

  • For the Spice Paste

  • 1 Tbsp Ginger
  • 5-6 cloves Garlic
  • ½ small Onion
  • 2 Onion
  • 2 Tomatoes
  • 1 Tbsp Jaggery
  • 2 tsp Dhansak
  • 1 tsp Cayenne Pepper
  • 1-2 cups Mushroom Stock
  • 4-5 Mint
  • 4 Tbsp Oil

  • For the Browned Rice

  • 2 Tbsp Sugar
  • 1 cup Basmati Rice
  • 2 cups Water
  • Pinch of Salt
  • 1 Tbsp caramelized Onion

Directions

Share

Parsi cuisine has a rich and diverse heritage, ranging from its Persian roots to local influences from Gujrath and Sindh. My vegetarian Dhansak is hearty and spicy minus the meat.

Steps

1
Done

Soak all the daals for 3-4 hours. This will ensure that they are really smooth when cooked.
2
Done

Combine daals and chopped vegetables in a pressure cooker. Add double the water and cook for 3 whistles plus steam for 15-20 minutes. You want everything to be cooked really well. Alternatively, use the stove top method and cook until all the daals are cooked well.
3
Done

Grind the ginger, garlic and onion into a paste and set aside.
4
Done

Chop two onions finely, and chop the tomato.
5
Done

Heat oil in a thick stock pot.
6
Done

Add the finely chopped onions and fry until they are light brown but not burnt.
7
Done

Now add the ginger garlic paste, stir once or twice and add tomatoes. Add mint.
8
Done

Add the dhansak masala, paprika and mix well.
9
Done

Now add the cooked daal/ vegetable mixture.
10
Done

Add water or mushroom stock as needed to get the desired thickness. The stew will thicken more later.
11
Done

Bring to a boil and simmer for 10-15 minutes.
12
Done

Taste and adjust seasonings. Add the sugar and salt and more dhansak mix if needed.
13
Done

Blend using an immersion blender or pass through a colander to get a smooth texture. Dhansak should be the consistency of a thick creamy soup or stew.
14
Done

For the Rice

Sprinkle the sugar over a thick bottom stock pot.
15
Done

Sprinkle the sugar over a thick bottom stock pot.
16
Done

Let the sugar melt and turn brown.
17
Done

Gradually add some water to get caramel water.
18
Done

Now add the rice to this and cook as usual.
19
Done

Garnish with caramelized onion if desired.
20
Done

Serve the Dhansak Daal hot with browned rice.

daisy

previous
Pecan-crusted trout recipe
next
Masoor daal with onion recipe
previous
Pecan-crusted trout recipe
next
Masoor daal with onion recipe

Related Recipes:

Add Your Comment