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THE INCREDIBLE PARSI DHANSAK WITH CARAMELIZED BASMATI RICE AND KACHUMBER
SALAD
JANUARY 31, 2014 BY PERI'S SPICE LADLE — 85 COMMENTS

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If it were better known globally, ‘Dhansak’ a Parsi Cuisine specialty of lentils, vegetables and meat would easily win the award for ‘ Incredible One Pot
Wonder .’

Another stalwart of the Parsi Cuisine, Dhansak Daal (better known as just ‘Dhansak’,) flavored with Indian
spices and inspired by ancient Persian cooking methods, manages to draw attention to its impressive
manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious
pot of goodness.

And the two traditional accompaniments to the worthy Dhansak Daal are long grain rice like Basmati
cooked in caramelized oil with whole spices, and a Kachumber salad (which will remind you of Mexican
‘Pico de Gallo’ with cucumber and a dressing of red vinegar in place of lemon.)

CLASSIC PARSI DHANSAK DAAL BRINGS

TOGETHER HEARTY VEGETABLES, MEAT OF
CHOICE AND WHOLESOME LENTILS IN ONE
DELICIOUS POT OF GOODNESS.
Although Dhansak is a generations-old Sunday lunch tradition for our family, grand-moms and moms
rarely measured their ingredients; family recipes being a set of dabs-smidgens-dashes in place of cups-
tablespoons-teaspoons.

So last October, my mom and I took on the mission to create a Dhansak recipe for the ages, starting with a homemade-from-scratch Dhansak masala spice
blend followed by the real deal Dhansak Daal (made in a slow cooker and the traditional way) with all the fixings’ of caramelized Basmati rice and Kachumber
salad.

Countless tryouts and many Dhansak meals later (no complains!) here it is, an ode to my ancestors ready for public consumption.

In case you missed it earlier, my article on Parsi Food written for Live Encounters has more tidbits on the Parsi Dhansak and a truly interesting fact about
Dhansak’s relevance in Parsi homes.
Parsi Dhansak
‘Dhansak’ a Parsi Cuisine specialty filled with aromatic Indian spices
and inspired by ancient Persian cooking method, manages to draw
attention to its impressive manner of bringing hearty vegetables, a meat
of choice and wholesome lentils together in one delicious pot of
goodness.

Print Recipe

Prep Time Cook Time

15 mins 45 mins

Servings: 4 Author: Peri Avari (perisspiceladle.com)

Ingredients
Dhansak Tempering Base or 'Vaghar' (as we call it)
1 tablespoon canola oil
½ cup chopped onion
1 tablespoon ginger garlic paste or ½ tbsp each minced garlic and grated ginger
2 teaspoons Garam Masala replace with ½ teaspoon each ground - cardamom, cinnamon,
nutmeg and black pepper
1½ teaspoon ground red chili or Cayenne pepper reduce by ½ teaspoon for less spicy
1½ teaspoon ground cumin reduce by ½ teaspoon for less spicy
1½ teaspoon ground coriander reduce by ½ teaspoon for less spicy
1½ teaspoon paprika
½ teaspoon turmeric
2 teaspoon salt
¼ cup jaggery or 2 tablespoons regular or brown sugar
2 tablespoons tamarind paste lemon or lime juice
2 cups chicken stock or replace with water

Dhansak Lentil, Vegetables and Meat

 ½ cup toor lentil or yellow pigeon peas
½ cup split yellow moong lentils can be replaced with toor lentils
1½-2 cups vegetables of choice, cut in cubes Use a mix in equal parts of your choice from:
butternut squash, pumpkin, potatoes, sweet potato, yam, zucchini, eggplant, red onion,
gourd, squash, spinach, fenugreek, kale. Max of 4 vegetables is good.
1 lb chicken or mutton/lamb bone in and skinless, or boneless and cut in large chunks
2 tablespoon cider vinegar
1 tablespoon ghee or butter
chopped cilantro for garnish

Instructions
Stovetop One Pot Method
1. Heat oil in a large pot. Fry onion and ginger garlic paste till the onion is pink.
2. Add all the spices and salt, along with the jaggery/sugar, tamarind/lemon/lime and stock or
water. Cook the spices well for 3-4 minutes. You will have a deep brown color.
3. Add the lentils and vegetables along with 7 cups of water. That's one of the reasons why
you need a large pot.
4. Cook covered, adding more water only as required, until the lentil and vegetables are soft
enough to blend. Use a hand blender to grind to a thick chunky preparation, a large pot helps
with any splatter.
5. Add the meat, and more water if the Dhansak is too thick. Cover and let the meat cook
through.
. Add the finishing elements. Cider vinegar, cilantro and butter or ghee. Check for salt, adding
more if required. Let the flavors blend over low heat for 5 minutes.
7. Serve Parsi Dhansak ladled over steamed caramelized rice along with Kachumber chopped
salad.

Notes
1. Dhansak spice blend can be found at specialty Indian and spice stores. Each type of blend
and brand is very distinct. If using, replace all the spices with about 3-4 tablespoons of the
blend. Start low since some blends can be very spicy.  
2. Dhansak can be made in two pots. The tempering can be made separately and the lentil and
vegetables can be boiled separately in a pot or pressure cooker, crushed and then the meat
can be added. Finally you can merge all the elements.
3. Slow cooker and instant pot is a nice way to cook Dhansak if you prefer using them.  

Caramelized Basmati Rice

One of the traditional accompaniments to the worthy Parsi ‘Dhansak’,
caramelized Basmati rice is long grain rice like Basmati cooked in
caramelized sugar with whole spices. This rice also makes a great side
to any of your favorite meat or vegetable.

Print Recipe

Total Time
20 mins

Servings: 4 Author: Peri Avari (perisspiceladle.com)

Ingredients
1½ tablespoon sugar
2 cups long grain Basmati rice washed and drained
1 stick cinnamon 2-inches each
2 whole green or black cardamom
1 medium bay leaf if you have one on hand
1 teaspoon salt
1 tablespoon canola oil
3¾ cups water

Instructions
1. Caramelize the sugar to light brown. Turn off the stove.
2. Add washed and drained rice, whole spices, salt, oil and water.
3. Bring to a rolling boil. Time it for 3-4 minutes till the grain is visible.
4. Reduce the flame to low heat. Cover and cook for 5 minutes. Turn off the flame and leave
covered for 15 minutes for the rice to finish cooking in steam.
5. Uncover and fluff the rice with a fork and discard the whole spices, if desired.
 . Serve fresh caramelized Basmati rice as a base for Parsi Dhansak with Kachumber salad or
side to any of your favorite meat or vegetable.

Kachumber Chopped Salad

Kachumber salad made with raw onion, cucumber, tomatoes and
cilantro along with the spicy kick of green chilies, in red vinegar
dressing is a traditional accompaniment to the Parsi Dhansak, and side
salad to many other Indian preparations.

Print Recipe

Total Time
15 mins

Servings: 4 Author: Peri's Spice Ladle

Ingredients
1 cups red onion chopped
1 cup cucumber diced
1 cup tomatoes diced, seeds removed
1 tablespoon chopped cilantro
1 small Thai chili/ ½ Serrano pepper finely chopped (optional for a spicy kick)
¼ cup cider vinegar
½ teaspoon each salt and cracked black pepper

Instructions
1. Bring all the ingredients together in a serving bowl.
2. Keep refrigerated for at least 2 hours for the flavors to blend with vinegar.
3. Serving as a side to Parsi Dhansak and caramelized Basmati rice, or with your favorite meat
or vegetable.

Disclosure: This post contains affiliate links.

Related Posts:
1. A Unique Parsi Culinary Creation: ‘Saas ni Macchi’ with Basmati Rice ‘Khichri’
2. Slow-Cooked Indian Lentils and Spinach served over Basmati Rice: Palak Chana Daal
3. Brown Rice Cranberry Salad
4. Parsi Chicken Bafat, a Good Ole Home-cooked Meal

FILED UNDER: BASMATI RICE, DAAL, LENTILS & OTHER GRAINS, ENTREES, GLUTEN-FREE, HEALTHY & FLAVORFUL, MEAT, PARSI SPECIALTIES, RECIPES, SIDES &
ACCOMPANIMENTS
TAGGED WITH: BASMATI RICE, DAAL, DAL, DAR, DHANSAAK, DHANSAK, DHANSAK DAL, FOOD, INDIAN COOKING, INDIAN CUISINE, INDIAN FOOD, INDIAN SALAD,
KACHUMBER, KACHUMBER SALAD, LENTILS, PARSEE FOOD, PARSI CUISINE, PARSI FOOD, TOOR

ABOUT PERI'S SPICE LADLE

I’m a proud Parsi native of cosmopolitan Mumbai in western India, now living in America. Peri’s Spice Ladle is born out of a passion for
exploring food, especially the flavors of my native Indian and Parsi cuisines. From vegan to vegetarian, gluten-free to dairy-free and
meaty kebabs to meatless Mondays; if you’re looking for newer and healthier food choices to match your lifestyle: the answer lies in Indian food. Read
more

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