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PARSI DHANSAK

This delicious and popular Parsi dish can be made with chicken or lamb. You can even omit the meat altogether and go vegetarian. Dhansak, mixed with National Haleem mix, is best to enjoy with brown rice and salad.

AuthorM NEON TECH
RatingDifficultyBeginner

This delicious and popular Parsi dish can be made with chicken or lamb. You can even omit the meat altogether and go vegetarian. Dhansak, mixed with National Haleem mix, is best to enjoy with brown rice and salad.

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Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins

 National Haleem Masala 1 packet
 Onion – chopped 1
 Chicken with bones 500 gm
 Channa Daal ¼ cup
 Pumpkin (kaddu) deskinned – cut in cubes ½ cup
 Potato (small) – cut in cubes 1
 Eggplant cut in cubes ½ piece
 Lemons 3-4
 Ghee 4 tbsp
 Brown Rice – to be served 2 cups
 Tomatoes – chopped 3
 Arhar Daal ¼ cup
 Moong Daal ¼ cup
 Masoor Daal ¼ cup
 Coriander Seeds 1 tbsp
 National Cumin Seeds 1 tbsp
 Black Cumin Seeds 1 tsp
 Dried Talhaar Mirch 2
 Fenugreek Seeds 1 tsp
 National Turmeric Powder ½ tsp
 Cinnamon Sticks 5-6
 Black Peppercorns 1 tsp
 Saffron a pinch
 Ground Mace ¼ tsp
 Green Cardamom Pods 1
 Black Cardamom 1
 Nutmeg 1

1

Soak all the pulses Arhar Daal ¼ cup, Moong Daal ¼ cup, Masoor Daal ¼ cup and Channa Daal, ¼ cup in 1 bowl of water for an hour. Now cook them on pressure cooker with 2 tbsp of National Haleem Masala till all the pulses are boiled. Cool them. Blend them completely.
For Parsi Dhansak Masala, roast all the ingredients and let them cool. Now add them in a grinder and finely grind them.
Now separately, add 4 tbsp of ghee in a pan and 2 tbsp golden brown chopped onions in it and add 1 tbsp National Ginger Garlic Paste. Add ½ cup chopped tomatoes. Add the Chicken and cook for a while, till it changes color. Add 2 tbsp Parsi Dhansak masala and cook until it becomes a gravy. Add 2 tbsp National Haleem Masala and cook on low flame with 1 cup of water till chicken is boiled completely.
Now add all the blended pulses in it and cook it for 20 minutes on low flame.
Serve with lemon wedges and brown rice

Ingredients

 National Haleem Masala 1 packet
 Onion – chopped 1
 Chicken with bones 500 gm
 Channa Daal ¼ cup
 Pumpkin (kaddu) deskinned – cut in cubes ½ cup
 Potato (small) – cut in cubes 1
 Eggplant cut in cubes ½ piece
 Lemons 3-4
 Ghee 4 tbsp
 Brown Rice – to be served 2 cups
 Tomatoes – chopped 3
 Arhar Daal ¼ cup
 Moong Daal ¼ cup
 Masoor Daal ¼ cup
 Coriander Seeds 1 tbsp
 National Cumin Seeds 1 tbsp
 Black Cumin Seeds 1 tsp
 Dried Talhaar Mirch 2
 Fenugreek Seeds 1 tsp
 National Turmeric Powder ½ tsp
 Cinnamon Sticks 5-6
 Black Peppercorns 1 tsp
 Saffron a pinch
 Ground Mace ¼ tsp
 Green Cardamom Pods 1
 Black Cardamom 1
 Nutmeg 1

Directions

1

Soak all the pulses Arhar Daal ¼ cup, Moong Daal ¼ cup, Masoor Daal ¼ cup and Channa Daal, ¼ cup in 1 bowl of water for an hour. Now cook them on pressure cooker with 2 tbsp of National Haleem Masala till all the pulses are boiled. Cool them. Blend them completely.
For Parsi Dhansak Masala, roast all the ingredients and let them cool. Now add them in a grinder and finely grind them.
Now separately, add 4 tbsp of ghee in a pan and 2 tbsp golden brown chopped onions in it and add 1 tbsp National Ginger Garlic Paste. Add ½ cup chopped tomatoes. Add the Chicken and cook for a while, till it changes color. Add 2 tbsp Parsi Dhansak masala and cook until it becomes a gravy. Add 2 tbsp National Haleem Masala and cook on low flame with 1 cup of water till chicken is boiled completely.
Now add all the blended pulses in it and cook it for 20 minutes on low flame.
Serve with lemon wedges and brown rice

PARSI DHANSAK

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