I had known about this for years, just didn’t know it was actually a Parsi Dish. You can get this either in Veg or Non Veg and most likely read it on most Indian Restaurants and Take-Away Menus.
It’s an interesting mix of mashed up Lentils and Greens in a rich Tomato Gravy.

The What:

  • 1/2 Cup split Pigeon Peas (Toor Daal)
  • 1/2 Cup split Bengal Gram (Channa Daal)
  • 1/2 Cup split Red Lentils (Masoor Daal)
  • 1/2 Cup field Beans (Vaal)
    Make sure you wash both the Daals about 5/6 times until the Water isn’t cloudy and soak for as long as you can. The more you soak Daals the quicker they’ll cook
  • 1 Tbsp Oil
  • 1 medium Potato, peeled and cubed
  • 1 Cup Pumpkin, peeled and cubed
  • 1-2 long Aubergine, cubed
  • 1 Cup Fenugreek leaves, chopped
  • 1 Tbsp Mint leaves, chopped
  • 1 Tsp Coriander leaves, chopped
  • ½ Tsp Turmeric powder
  • Salt to Taste
  • 3+1/2-4 Cups Water

Meat (optional)

  • 750 grams Chicken, cut into small cubes and marinated in a pinch of Salt & 1 Tbsp Dhansak Masala.


  • 2 Tbsp Oil
  • 1 Medium Onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • Salt to taste
  • ½ Tsp Red Chilli Powder
  • 1 Tbsp Ginger, Garlic Green Chilli, Cumin and Coriander Paste
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Dhansak Masala
  • 2 Tbsp Water
  • 2 Tsp Lemon Juice

The How:
In a Pressure Cooker Add:

  • Oil, Daals, Vegetables, Leaves, Salt, Turmeric powder, Water & Pressure for 4/5 Whistles
  • Allow the Pressure to go down naturally then with a hand blender, blend everything.

in The Pot Add:

  • Oil, once heated well add:
  • Onions, cook it until golden brown, then add:
  • Tomatoes, Salt, Red Chilli Powder & Ginger, Garlic Green Chilli Paste. Let it cook for a couple of minutes. then add:
  • Tomato Puree and Dhansak Masala, let everything cook until a little mushy then add:
  • Chicken (if you’re making the Veg version then skip this step)
  • Give everthing a good mix and add the Water and stir everything again, close the lid and let the Chicken cook.
  • Once then Chicken is cooked add:
  • The blended Daal and Vegetables, give everything a good mix, close the lid and let it all bubble away for 10 minutes.

It’s ready to Eat, Share and Enjoy.

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