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AAPRU PARSI NU FAVOURITE DHANSAK

Wednesday, March 16, 2016
By Dr. Shernaz Baji Avari

Dr. Shernaz Baji Avari

Parsis are often known as ‘DHANSAKIAS’ as Dhansak is their signature dish.  In most Parsi households cooking Dhansak on a Sunday afternoon is quite common after guzzling cold beer with the family resting in their ‘sadra lahenga’.  My non-Parsi  friends tell me “We will come to your place to taste your Mutton/Chicken Dhansak.”  They even want a recipe of Dhansak so that they can experiment at home.  Here’s how Dhansak is made. It is always served with brown caramelised rice and accompanied by ‘cachumber’.  The Mutton/Chicken Dhansak is very popular but the vegetarians too prepare it the same way but without adding meat.

THE WAY TO COOK DHANSAK

  • 2 CUPS toover dal
  • ½ cup pink masoor dal
  • Half cup pumpkin or pumpkin paste
  • 1 big raw onion
  • ½ cup chopped tomatoes.
  • ½ cup chopped coriander.
  • 1 tablespoon of lasan-jeeru-green chilli paste
  • 1 tablespoon of red chilli paste
  • 2 tablespoon oil
  • ½ cup chopped mint leaves
  • 1 small potato
  • ½ teaspoon each of turmeric powder, red chilli powder, garam masala and dhania-jeera powder.
  • 1 tablespoon of Dhansak masala.

Method :  
Soak the dals wash them and add all the veggies along with salt and oil and meat; chicken.  Pressure cook.  When cool liquidize the mixture.  In a separate vessel put some oil and stir fry one chopped raw onion along with green and red chilli paste and dhansak masala.

DHANSAK NA BROWN RICE
Dhansak has always to be served with brown rice.  Take 2 cups of rice or more according to the number of members.  Chop a big onion, and add it to oil till it becomes golden in color.  Add cardamon powder, shahjeera, cinnamon powder, clove powder and a teaspoon of sugar till the onions are brown and caramelized.

Dhansak is not only nutritious but delicious as well.  Ask the Parsis…….

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