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Dhansak: Parsi Cuisine Paperback
Dhansak: Parsi Cuisine Kindle
Dhansak Dal (Lentil) Recipe
1 cup Yellow Split Peas washed and soaked for 30 minutes in water
1 tsp. Salt.
1 tsp. Turmeric.
3 cups Water.
1 tsp. Butter for glaze.
1 small onion finely chopped.
2 tbsp. oil.
2 tsp. Ginger/Garlic/Chili Paste. (2 cloves garlic + 1 hot green pepper + half inch of ginger).
1 tsp. or less of black pepper.
1 tsp. each of Coriander and Cumin powder.
1 tsp. Dhansak Masala. (optional)
Rinse the dal and put all of the above ingredients in a Pressure cooker or Instant Pot. Water should be enough to cover the dal by 2 inches. Cook for 20 minutes.
Mash the dal with electric blender or by hand. Transfer to a large pot and bring to a simmer. Add 1 tsp. Butter for glaze if desired.
Next do the tempering. Sauté the onion in hot oil till brown. Lower heat and add the paste. Sauté till aroma comes out. Add all the dry spices and sauté.
Immediately add this tempering to the simmering dhansak dal.
Add water if needed.
Taste and add salt/spices to your taste.
Yellow Split Peas are called Indian Tuvar or Toor lentils.
Dhansak Brown Rice Recipe (vegetarian)
1 cup Basmati rice washed and soaked for half hour
2 cups water
1 tbsp. oil
1 small onion. (or caramel sugar instead the onion )
1/2 inch stick of cinnamon
2 Cardamom pods or 1/2 tsp. of cardamom powder
1/2 tsp. Salt (to taste)
Chop the onion into very fine slices. Heat oil and brown onion till dark brown, keep water handy and add immediately before the onion becomes black. This is the way to give the flavor and color to the rice. ( Or add caramel sugar for the same brown color).
Add rice and the rest of ingredients.
Bring to a boil uncovered, now put on lowest heat and cook 20 minutes till rice is done.
Kachumbar Salad Recipe
1 large onion
1 Cucumber (optional)
Coriander Leaves (optional)
Mint Leaves (optional)
Green Chilies (optional)
Salt or Vinegar to taste.
Chop onion into very fine slices. Crumble with hands and mix in salt or vinegar.
Add chopped tomato, cucumber, chilies, coriander and mint.
Garnish with Lemon Wedges and serve with Dhansak