Vegetarian Dhansak Recipe Instant Pot

Important for Vegetarians – Omitting the meat from this recipe, will make this Dal a Vegetarian Dhansak Dal.

Click here to see Video for Parsi Dhansak for the good times with full Dhansak recipe.

Also known as parsi masala dal.

Note: You will need a pressure cooker also known as Instant Pot.


1 cup yellow lentils (arhar/tuvar daal)

60 gm pumpkin-peeled and diced (about 1/2 cup)

60 gm egg plant/baingan-diced

1 cup fenugreek leaves (methi)-washed and chopped

1 large (125 gm) potato-peeled and diced

1/2 tsp turmeric

1 Tbsp salt

1/4 cup (60 gm) oil

1 cup grated onions (250 gm)

2 tsp ginger paste (2 tbsp chopped)

1 cup grated tomatoes (250 gm)

3 Tbsp Dhansak masala

1 Tbsp lemon juice


For the dal mixture:

Cook the dal with pumpkin, eggplant, fenugreek leaves, potatoes, turmeric, a pinch of salt and some water.

Final preparation:

Heat oil. Saute onions, garlic and ginger, till they turn light brown.

Add the tomatoes and dhansak masala and saute till fat separates.

Add the dal mixture, bring to a boil, then simmer for about 5 minutes.

Mash up all to a smooth puree.

Shut the flame and add lemon juice.

Serve hot with brown rice.

10 Comments Add yours

  1. Priyadarshan Pradhan says:

    methi leaves – small or big?

  2. Rita says:

    Methi leaves can be big or small. Do chop them fine, so they blend into the dal. 🙂

  3. chandran nedungadi says:

    For those with allergic reaction to brinjal which vegetable could be a substitute? Are there other combinations of vegetables that can be used in dhansak?

  4. Hi Chandran, you can leave the brinjal out of the dhansak dal. Not a big taste difference.

    Other vegetables to use are pumpkin (kohru), tomatoes, potatoes, onions, garlic pod and fresh dhania (coriander leaves). Use one of each. I also add fresh sprig of mint if available.

  5. Kal San says:

    What is the dhansak masala ? Link please?


    Recipe is in my cookbook. Manna of the 21st century Parsi cuisine by Rita Jamshed Kapadia. Available on

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