Description
A traditional Persian immigrant (Parsi) dish. Curry slow-simmering mutton (or chicken), several lentils, and veg like pumpkin/eggplant until shapeless into a paste.
Restaurants serving Parsi Dhansak
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Toor Dal
- Masoor Dal
- Pumpkin
- Eggplant
- Onion
- Tomato
- Garlic
- Ginger
- Coriander
- Cumin
- Turmeric
- Cinnamon
- Cloves
- Cardamom
- Black pepper
- Red chilies
- Salt
- Oil
Instructions
- Boil mutton, ~
- lentils (Toor Dal, Masoor Dal etc.), pumpkin, eggplant, onions, tomatoes with turmeric and salt until soft.
- Heat oil in another pot, fry garlic-ginger, coriander, cumin, cinnamon, cloves, cardamom, black pepper, red chilies to make special Dhansak Masala.
- Mash veg and beans completely (leave meat as is), combine with spice pot. Simmer on low until thickened and meat absorbs flavors to finish.
Learn more Spice, substitutes, tips
Key spices
Coriander、Cumin、Turmeric、Cinnamon、Cloves、Cardamom、Black pepper、Red chilies
Substitutes at Japanese supermarkets
Chicken thigh (as an easy sub for Chicken Dhansak)
Pairing
Brown rice(caramel-colored spiced rice)
Trivia
[Hardcore] 'Dhan' means lentils, 'Sak' means veg. A fusion of Persian meat stews and Indian lentil/spice culture, symbolizing multinational Mumbai. A Sunday lunch staple among Parsis.
Eating tips & etiquette
[Unique Eating] Pour generously over sugar-caramelized 'Parsi Brown Rice', eating while refreshing the mouth with Kachumber (raw veg salad) served alongside!
Allergen
Mutton, Soy