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A community recipe by

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This is A traditional Parsi dish.


Serves: serves 6

For the Dhansak

  • ½ lamb leg steaks (cut into 1
  • 2 medium finely sliced onions
  • ½ teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 83 split red gram (yellow coloured)
  • 83 split green gram
  • 83 red lentils
  • 1 medium eggplant (cut into 4)
  • 100 red pumpkin (cut into 4)
  • baby spinach (optional)
  • 2 large chopped tomatoes
  • 1 tablespoon tamarind paste
  • 2½ teaspoons salt
  • 3 tablespoons vegetable oil

For the Paste

  • 6 cloves garlic
  • 2½ fresh gingerroot
  • 8 red chiles
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2½ cinnamon sticks
  • 2 cardamom pods (peeled)
  • 4 black peppercorns


Dhansak is a community recipe submitted by Vidhirc and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat oil or ghee in a deep pan and fry onion in it till brown. Add masala paste, tumeric powder and Cumin powder and cook for 5 minutes.
  • Add tomatoes and cook for 5 minutes Add meat and cook till water from meat has dried. Add the 3 Lentils, Eggplant, Spinach & Pumplkin and mix well Gradually add 6 cups water and salt bring to boiling point. Cover and cook on a slow fire till chicken is tender. Remove pan from fire.
  • Soak tamarind pulp in 1/3 cup boiling water for 15 minutes, then strain liquid through a sieve pressing down hard on the tamarind pulp to extract all its juices. Discard the pulp.
  • Remove chicken pieces from the Lentils and keep aside.
  • Puree Lentils and vegetables in a blender Then add it to the pan with Chicken in it and cook for a few mins. Add tamarind juice to the lentils and chicken and cook on slow fire for 10 minutes adding extra water if curry is too thick.
  • Before serving sprinkle over 1 finely sliced onion, fried brown, and 1/2 desert spoon finely chopped fresh coriander. best consumed with rice or Naan
  • TIP : you can use prawns instead of Chicken or Lamb.

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