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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
  • ⅓ cup split red gram (yellow coloured)
  • ⅓ cup split green gram
  • ⅓ cup red lentils
  • 1 medium eggplant (cut into 4)
  • 4 ounces 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.

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken pieces from the Lentils and keep aside.
  5. 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.
  6. 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.

Additional Information

TIP: you can use prawns instead of Chicken or Lamb.

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