Dhansak, a beloved and classic Parsi dish made with mutton, lentils, and vegetables, is the ultimate comfort food! Here's how to make it. And yes, I tried to cover as much as interesting details as I can.

%Mutton Dhansak recipe Debjanir Rannaghar

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Parsi Cuisine
Parsi Food Festival in Kolkata
Parsi Club Festival, Kolkata
History of Parsi Cuisine
Parsi delicacy Dhansak
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It's hard to say if Parsi food is truly undiscovered, especially when you look at how much information is available online. Compared to other cuisines, its history and recipes are definitely less common. My understanding of Parsi culture comes mostly from books like "Parsi Food and Drink and Customs" by B. J. Manekshaw and "Jamva Chaloji" by Katy Dalal, as well as a short trip to Mumbai where I enjoyed a few plates of Dhansak.

I've also tried Parsi food in Delhi at Soda Bottle Opener Wala, but that's not quite the same as truly experiencing the cuisine. Thankfully, my books have been a great help. Back home, Parsi food is available in only a few places, mostly around the Parsi Dharamsala.

Parsi Cuisine

Let me share my experience of trying real, home-cooked Parsi food in Kolkata on January 17th, and how it inspired me to make Dhansak when I got back home.

Parsi Food Festival in Kolkata

With some knowledge from books and a few meals at Iranian Cafés, I jumped at the chance when Rukshana invited me to the Food Festival at the Parsee Club. Who could resist authentic, homemade Parsi dishes? It was a beautiful winter afternoon, and my first time at the Parsee Club. I was amazed by the rich cultural heritage on display. The delicious smells of home-cooked food filled the air, and the prices were surprisingly good.

I went with my blogger friend, Indrajit. Rukshana had warned us to arrive early if we wanted to be sure of getting any food at all. We arrived to find the Prawn Patia and Lagan Nu Custard already gone! Thinking fast, we quickly grabbed whatever else was available: Fried Bumla (Bombay Duck), followed by Pork Vindaloo (which we took to go), the classic Mutton Dhansak with Brown Rice and Kachumber, a serving of Papeto-Ma-Gosht with French fries and Mutton Cutlet, Chutney Patti, and Faluda ice cream.

All the dishes were served with either Chapatti or bread. My favorites were the Fried Bumla and the Pork Vindaloo. Besides what I've already mentioned, there was also Masala Dal Chawal with Soybean Kebab and Salad, Sali Ma Marghi, Aleti Paleti, Veg Stew, Masoor Dal, Akoori, Malido, and Bhakra. The dishes were very affordable, with prices ranging from INR 30 to a maximum of INR 130. The event inspired me to reread B. J. Manekshaw's "Parsi Food and Drink and Customs."

Parsi Club Festival, Kolkata

Rukshana gave me a wonderful gift: two packets of real Parsi spices! One was Dhansak Masala, and the other was a red garlic spice. I used them to cook some delicious dishes, following recipes I already had. Actually, I have three Dhansak recipes, all centered around meat, lentils, and vegetables, but they differ slightly in how they're used. I'm sharing the most detailed one here. I made Dhansak and paired it with Vagharela Chawal (Parsi Brown Rice) and Kachumber.

History of Parsi Cuisine

I know this is getting lengthy, but I wanted to give you some background before diving into the Dhansak recipe. It's hard to translate Dhansak; it's practically the same as Parsi cuisine itself! Parsis are people who believe in humata, hukhta, havashta-good thoughts, good words, and good deeds-which to me means they believe in happy living. When it comes to food, Parsis enjoy meat throughout the year, except for a few days in the 11th month. They really love protein in their meals. This dish features a hearty combination of meat, lentils, and spinach.

Parsi delicacy Dhansak

Dhansak has evolved quite a bit over the years to satisfy modern tastes. While it's often considered a comforting dish, it's usually not made for special celebrations. Like other Parsi curries, Dhansak is known for its perfect balance of sweet and sour flavors. That's why "Doru," a mix of tamarind and jaggery, is essential. Although the traditional recipe calls for slow cooking, I decided to use a pressure cooker to save time. I'll share my recipes for Brown Rice and Kachumber separately.

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Dhansak

A classic Parsi Dish prepared with Mutton, Lentils, and vegetables Dhansak is the epitome of comfort food

Course Main

Cuisine Parsi

Keyword Debjanir Rannaghar, dhaksak recipe, mutton dhansak recipe, parsi cuisine, Parsi Dhansak recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings People

Calories 687kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

Ingredients

1 Kg Mutton medium size pieces

Lentils:

3 Tbsp. Red lentil/ Masoor Daal
3 Tbsp. Split Green Gram/ Moong Daal
3 Tbsp. Split Red gram/ Tuvar dal / Arhar dal
3 Tbsp. Black gram Split/ Urad dal / kalai dal
3 Tbsp. Split Bengal Gram/ Cholar Daal/ Chana Daal

Other

2 Potato
200 g Pumpkin
1 Eggplant small
3 Tomato
4 Onion
4 Spring Onion
½ Cup Coriander Leaves
⅓ Cup Mint leaves
½ Cup Fenugreek Leaves
1 Tbsp. Kasuri Methi
1 Tbsp. Ginger paste
2 Tbsp. Garlic Paste

Spices:

2 Whole Cinnamon
6 Clove
3 Black Cardamom
2 Star Anise
1 Tbsp. Turmeric Powder
2 Tbsp. Cumin Powder
2 Tbsp. Coriander Powder
3 Tbsp. Dhansak Masala
2 Tbsp. Sambhar Masala
2 Tsp. Salt or to taste
2 Tbsp. Ghee

Doru:

1 Tbsp. Tamarind Paste
1 Tbsp. Jaggery
1 Tbsp. Lime Juice

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Instructions

Soak Fenugreek leaves and Kasuri Methi separately in water for 20 minutes and use the leaves after discarding the water.
Wash all the lentils mentioned under running water before use.
Cut Potatoes, Eggplant, and Pumpkin into 1" square pieces and thinly slice Tomatoes and Onion, and chop the Spring onion.
Liter boiling water is required, and that will be added in batches.
I have used a 5-liter Pressure Cooker to make Dhansak with the ingredient measures mentioned.
Fill the Pressure cooker (till ½ of the cooker level) with Lentils, Mutton pieces, Potatoes, Eggplant and Pumpkin, half Tomato and Onion, Spring Onion, Coriander Leaves, Mint leaves, Fenugreek Leaves, Kasuri Methi, Ginger paste, Garlic Paste and half of Turmeric Powder, Cumin Powder, Coriander Powder, Dhansak Masala, Sambhar Masala, and also salt.
Add 2 cups of boiling water and cook on a medium flame with the lid and vent weight on until 4-5 whistles come.
Switch the flame off and wait till the pressure drops completely.
Separate the mutton chunks from the mixture and leave the mixture at room temperature for 30 minutes so that the temperature drops completely.
Using a food processor/ mixer/ colander, make a smooth (semi-smooth) paste of the lentil vegetable mixture.
Now, Heat Ghee in a pan and temper the Ghee with Whole Cinnamon, Clove, Black Cardamom, and Star Anise. Add the rest of the onion slices and fry till the onion turns pink in color.
Add remaining chopped tomatoes, Spring Onion, Coriander Leaves, Mint leaves, Fenugreek Leaves, Kasuri Methi, Ginger paste, and Garlic Paste, and cook till the raw aroma goes completely.
Add Turmeric Powder, Cumin Powder, Coriander Powder, Dhansak Masala, Sambhar Masala, and salt.
Cook for 2-3 minutes.
Now, pour the Dal mixture over the cooked spices along with the mutton chunks and add 3 cups of water, and cook on a low flame for 20 minutes.
Add water if required to maintain consistency.
In ½ cup of hot water, add Jaggery, tamarind paste, and lemon juice, and strain the same. Pour over the Dhansak.
Now cook for 5 more minutes. Switch the flame off. Dhansak is now ready to serve.

Serving Suggestion

Serve Dhansak with Brown Rice and Kachumber.

Nutrition

Mutton Recipes

Let's connect over Dhansak Recipe!

Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Parsi Dhansak Pin for your Pinterest board?

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.