How to Make Dhansak sauce

How to Make Dhansak sauce - 1 22
  • 200g lentils
  • 500g meat (lamb or chicken)
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 4 cloves of garlic, minced
  • 2 tablespoons ginger paste
  • 2 tablespoons Dhansak masala (available in Indian grocery stores)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoons ghee (clarified butter)
  • Salt to taste
  • Fresh coriander leaves for garnish
Per serving
Calories: 150 kcal
Proteins: 10 g
Fats: 8 g
Carbohydrates: 12 g
1 hrs 15 minsPrint
  • Rinse the lentils thoroughly and soak them in water for about 30 minutes. Drain and set aside.
  • Heat ghee in a large pan or pressure cooker over medium heat. Add the chopped onions and sauté until golden brown.
  • Add minced garlic and ginger paste to the pan and cook for a minute until fragrant.
  • Add the meat to the pan and cook until it is browned on all sides.
  • Add the pureed tomatoes, Dhansak masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to combine all the ingredients.
  • If using a pressure cooker, add the soaked lentils and enough water to cover the ingredients. Close the lid and cook for about 30 minutes or until the lentils and meat are tender. If using a regular pan, add the lentils and water, cover, and simmer for about 1 hour or until everything is cooked through.
  • Once the sauce has thickened and the lentils and meat are tender, check the seasoning and adjust if needed.
  • Garnish with fresh coriander leaves before serving.

Dhansak sauce is typically served with steamed rice or Indian bread such as naan or roti. It is a flavorful and hearty sauce that combines the earthiness of lentils with the richness of meat. The spices used in Dhansak masala give the sauce a distinct aroma and taste. It is a popular dish among the Parsi community in India and is enjoyed for its unique blend of flavors.

Facts about Dhansak Sauce:

  1. Dhansak sauce is a traditional Parsi dish that originated in Persia and was brought to India by Zoroastrian immigrants.
  2. The sauce is often prepared with a combination of lentils and meat, which can be lamb, chicken, or sometimes even goat.
  3. The spices used in Dhansak masala typically include cumin, coriander, turmeric, red chili powder, and other aromatic spices.
  4. Dhansak sauce is known for its sweet and sour flavor profile, which is achieved by adding tamarind pulp or lemon juice to the sauce.
  5. It is a nutritious sauce as it combines the protein-rich lentils with the protein and fat from the meat.
  6. The sauce is often slow-cooked to allow the flavors to develop and the meat to become tender.
  7. Dhansak sauce is a versatile dish and can be customized by adding vegetables like pumpkin, eggplant, or spinach.
  8. In Parsi cuisine, Dhansak is traditionally served on festive occasions and is considered a celebratory dish.
  9. The popularity of Dhansak sauce has spread beyond the Parsi community and is enjoyed by people from various cultural backgrounds in India and around the world.
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