The Incredible Parsi Dhansak

A culinary specialty that is almost synonymous with the word Parsi is Dhansak Daal (better known as just ‘Dhansak’). Flavored with Indian spices and inspired by ancient Persian cooking methods, it manages to draw attention to an impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

Like any Indian dish you cook at home that comes with its own set of accompaniments, one of the two traditional sides to the worthy Dhansak is caramelized long grain rice like Basmati, cooked with whole spices (a free on-demand video has been added for you later in this post). The other is Kachumber chopped salad, which will remind you of a Mexican ‘Pico de Gallo’ with cucumber and a dressing of red vinegar in place of lemon.

Dhansak is a generations-old Sunday lunch tradition for most Parsi Zoroastrian families, served with homemade meatballs called ‘Parsi Kavab’ that I remember helping with as a child. But grand-moms and moms rarely measured their ingredients; family recipes being a set of dabs-smidgens-dashes in place of cups-tablespoons-teaspoons.

Once I started my blog Peri’s Spice Ladle in 2012, I knew a Dhansak recipe was an expectation from a Parsi Indian chef like me. So, my mom and I took on the mission to create a Dhansak recipe for the ages (one that I’m always tweaking for perfection!). Get ready for the real deal Dhansak recipe.

Countless tryouts and many Dhansak meals later (no complaints!) we had created an ode to my ancestors, ready for public consumption. From then to now, this effort, and this Dhansak recipe have stood the test of time quite nicely.

The Accompaniments

Caramelized Basmati Rice:

One of the traditional accompaniments to the worthy Parsi ‘Dhansak’ is slightly sweet caramelized Basmati rice. It’s a simple side - any long grain rice like Basmati is cooked in caramelized sugar with a touch of whole spices. This rice also makes a great side to any of your favorite meat or vegetable. I’ve put up a free video class for you to learn how to make this rice along with me in my kitchen.

Chopped Kachumber Salad:

Kachumber salad made with raw onion, cucumber, tomatoes, and cilantro along with the spicy kick of green chilies, in red vinegar dressing is a traditional accompaniment to the Parsi Dhansak. Kachumber makes a good side salad for many other Indian preparations as well.

A Lesser Known Fact about Dhansak?

Although many Parsi Zoroastrian families will cook Dhansak as a regular meal at home, this dish is traditionally served on sad occasions like the fourth day following a funeral. In spite of its obvious deliciousness, Dhansak will rarely make it to the Parsi celebration table at any joyous family occasion. So my tip: if you’re visiting the home of a Parsi friend, make sure to put in a specific request for it. Or chances are you will run into more popular auspicious favorites like Jardaloo Sali Boti.

A Cool Update to Make Parsi Dhansak Effortless

I am excited to announce the launch of my signature Parsi Dhansak Vaghar blend, a family recipe featuring 12 spices and flavors. The basis of a Dhansak is the tempering, known as "Vaghar," which effortlessly bestows upon the dish an unparalleled authenticity. Watch the video on using the blend.

Take a deep breath, and relish the tantalizing aromas as you cook.

Dhansak isn't just a dish; it's an experience waiting to unfold in your kitchen.

I highly recommend Signature Concoctions for thoughtfully taking these Dhansak Vaghar Spice Blend product photographs. It was a pleasure working with them.