Vegetable Dhansak

Dhansak is a very popular Parsi dish. I made a vegetarian version of this after compiling the steps from Sanjeev Kapoor’s website and few others. I had lot of red pumpkin at home and did not know what to cook with them, then I stumbled upon this recipe and decided to try it. It is a recipe with blended dhal and veggies which has amazing aroma and taste from the dhansak powder. I like to serve this with hot rice and ghee. This goes well with roti as well..




ghee 4 tsp
onion 1 thinly chopped
ginger 1 tsp chopped
garlic 1 tsp chopped
peppercorns 6 seeds
green chilly 2
red chilly powder 1/2 tsp
toor dhal 1 cup
masoor dhal 2 tbsp
pumpkin cubed 2 cups
brinjal 3 small (optional)
kasoori methi 1 tsp
coriander leaves 1/2 bunch
pudina leaves 1/2 bunch
lime juice 1/2 lime
salt to taste

for dhansak powder
chakke 1/2 inch
clove 2
bay leaf 1 small
poppy seeds 1/2 tsp
jeera powder 1 tsp
dhaniya powder 1 tsp
pomogranate powder 1 tsp
coriander seeds 1 tsp
methi seeds 1/2 tsp


for dhansak powder
Make a fine powder of all the ingredients listed for dhansak powder

for dhal preparation
Wash and soak toovar dhal and masoor dhal for half an hour in two cups of hot water.
Wash and chop mint leaves and coriander leaves separately.
Heat ghee in a pan, add sliced onions and sauté.
Add chopped ginger and garlic and sauté for three to four minutes.
Add peppercorns, green chillies, turmeric powder and red chilli powder and mix.
Add toovar dhal, masoor dhal and mix.
Add pumpkin, brinjal, salt and three cups of water.
Bring to a boil and cook for ten minutes.
Add mint leaves, coriander, stir and cook for ten minutes.
Switch off the heat.
Add kasoori methi, dhansak masala and lemon juice.
Mash the mixture in a blender/hand blender.
Adjust consistency by adding water.
Sprinkle chopped coriander leaves and cook for a further five minutes.
Enjoy the dhansak with hot rice and ghee.


Note: 1/15/16: Updated the picture

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