How to make Dhansak masala at home

Jayant

Thanks a lot….

zinobiaZinobia

Do we really need 1 kg coriander seeds for this masala?

Parsi Cuisine

Yes, the coriander seeds powder make up the base and bulk of dhansak masala. Coriander also called Dhana, Dhania is the main flavor you have while making dhansak dal.

Having said that you can of course adjust the quantity to you taste and liking. Keep a good ratio and add more to your mix later. Many times while making my dhansak dar, I add extra coriander or dhana-jeera masala to my saute step (vaghar) at the end.

We have another recipe online. Do check that out – http://ParsiCuisine.com/dhansak-masala-spices-for-dhansak/

Kapadia kk

As far as i know Dhanshak masala has 33 ingradients.

zinobiaZinobia

Thanks for your reply.

raymond doctor

No sesame seeds? No dagdi phool. No big elaichi. Just to name a few. Tradtional recipe even adds dried orange peel and roasted dessicated coconut. A total of 33 ingredients. This masala will be overpowered by the coriander

Rita

Hello Rayomand Doctor,
Thanks for taking the time to write. Appreciate it.
Dhansak Masala is NOT a standardized spice mixture.
I am sure that there are many variations and every Parsi home or shop has it’s own family recipe.
India Dhansak Masala blend probably differs from the Pakistani one.
In USA, Canada, UK, Parsis who have settled abroad now-a-days use brand-name Badshah, Mangal or other store bought Dhansak masala.
Heck you can even get it on Amazon!
I would say this masala is like a coffee blend.
I would be glad to share your recipe here, with full credit to you, if you are willing to share for the greater good.
Best,
Rita

Parsi Food Menu Ad Circa 1953 – Parsi Cuisine

[…] of them cleanly pound spices and roll papads. My nose leads to their shop, aromatic waves of these masalas, sherbets and pickles wafting strong. “Our range is better than home-made,” Mandal […]

Rita

Thank you so much ❤ for the advice.

Baby Eggplants with Chutney – ParsiCuisine.com

[…] 1 tbsp dhansak masala powder […]

alf

A 2kg batch of masala? Surely this would last years, and get stale.

simon ball

Hi Rita, do you have any expert tips for when cooking a Vegterian dhansak. I am cooking for some people who don’t eat meat. If you have an idea of what vegetables are best and a recipe that would be great
simon

ParsiCuisine.com

Hi Simon,
Today is your lucky day, yes I do have a recipe. It is on this site.

http://www.parsicuisine.com/vegetarian-dhansak/

Vegetarian dhanshak vegetables are in the dal. You can add veggies and then puree the dal.

Vegetables ( based on 1 cup of tuver dal lentils):
Potatoes my husband loves them. Leave whole. Do not puree,vegetarians love potatoes!
Fenugreek fresh small bunch.
Green scallions 2
1 onion chopped.
2 slices of fresh eggplant, skin onis fine.
3 one inch pieces of fresh or frozen squash. I use locally sourced butternut squash or orange pumpkin.
Small bunch of fresh coriander (aka kothmir or chinese parsley)
2 sprigs of fresh mint
1 tomato chopped

Enjoy and lmk how it comes out.
Rita

Dhansak Masala –

[…] Dhansak Masala is a delightful blend of spices that brings the authentic taste of Parsi cuisine to your kitchen. Its versatility and unique flavor profile make it an essential ingredient for anyone who loves Indian cuisine. By making your own Dhansak Masala at home, you can ensure the freshness and quality of the spices, enhancing the flavor of your dishes. Embrace the rich and aromatic qualities of Dhansak Masala and elevate your cooking to new heights. […]