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Difficulty: Intermediate Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins
Servings: 4


Dhansak is a curry containing various types of lentils with meat and vegetables. It was created by the Parsi communities in India and it contains both Parsi and Gujarati influences (I simply love Parsi food!)

The name given to the dish has 2 components: “dhan” which refers to a cereal dish typical for Gujarat and “sak” refers to cooked vegetables.

This recipe contains a mix of pulses, but you can feel free to use individual types of lentils, even chickpeas! My pulses mix contained 2 types of bean, green lentils and chickpea.

I have served it with lemon rice, because that’s one of my fav.


For the curry

For the curry paste


  1. Boil/ pressure cook the lentils together with the pumpkin and eggplant until soft and mushy. It has to be mushy!

  2. In a food processor, add garlic cloves, all spices, chilli and ginger and pulse until you get a nice paste. Add salt to it.

  3. In a pan, heat some oil/ghee and fry the onion until translucent. Add the paste and Sautee until fragrant.

  4. Add the lentils and the mushy vegetables from the pressure cooker plus the water in which they have boiled to the onion and curry paste mixture and mix well. Add tomatoes too. Boil for 4-5 min.

  5. Add the soaked tamarind at the end or the lemon juice. Serve hot.

  6. For the lemon rice

    I just fried a pinch of turmeric in 1 tsp of ghee and poured it over the rice, then added 1 tsp of lemon juice (quantities for 60g cooked basmati rice).

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.