adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Multi-Lentil Persian Stew with Vegetables (Dhansaak)
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 45 minutes
Dhansaak stew: Mumbai's iconic dish, a must-try for a taste of Parsee cuisine.
Ingredients:
  • 2 cups (1 lb) unsalted butter
  • 1/2 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted, rinsed and drained
  • 1/4 cup dried red lentils (masoor dal), sorted, rinsed and drained
  • 2 tablespoons dried yellow split peas (chana dal), sorted, rinsed and drained
  • 2 tablespoons dried split and hulled green lentils (mung dal), sorted, rinsed and drained
  • 2 medium red onions, cut in half, thinly sliced
  • 1 package (10 oz) frozen chopped spinach, thawed (do not drain)
  • 2 medium carrots, sliced (1 cup)
  • 1 medium tomato, coarsely chopped (3/4 cup)
  • 1 to 2 fresh Thai, serrano or cayenne chiles, cut lengthwise in half
  • 6 1/2 cups water
  • 2 tablespoons clarified butter (ghee) or vegetable oil
  • 1 tablespoon grated gingerroot
  • 5 medium cloves garlic, finely chopped
  • 1 tablespoon coriander seed, ground
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground turmeric
  • 1/4 cup finely chopped fresh cilantro
  • 1 large lime, cut into 8 wedges
Instructions:
  • In a heavy 1-quart saucepan over low heat, melt butter. Let it simmer for 15 to 20 minutes, skimming off milk solids that rise to the top, until the butter turns clear and deep yellow. Do not stir as some milk solids will turn brown and settle at the bottom. Remove from heat and let cool for 5 to 10 minutes without stirring. Carefully pour the clarified butter into an airtight container, leaving the milk solids behind. Refrigerate for up to 4 weeks. You will need 2 tablespoons for this recipe.
  • In a 3-quart saucepan, combine pigeon peas, red lentils, yellow split peas, green lentils, one onion, spinach with its liquid, carrots, tomato, chiles, and 6 cups of water. Bring to a boil, then simmer uncovered for 15 to 20 minutes. Skim off any foam and cook until lentils are tender and most liquid is absorbed. Remove from heat.
  • While the lentil mixture simmers, in a 10-inch skillet, melt 2 tablespoons of clarified butter over medium-high heat. Add the rest of the onion, gingerroot, and garlic; sauté for 2 to 3 minutes until the mixture turns dark brown, being cautious not to burn it. Put in all the other stew ingredients except cilantro and lime; stir-fry for 30 to 60 seconds until the spices release a nutty fragrance.
  • Add the remaining 1/2 cup water and bring to a boil, making sure to scrape up all the flavorful brown bits from the bottom of the skillet. Mix in the spice mixture with the lentils and let it simmer uncovered for 15 minutes. Serve garnished with fresh cilantro and lime wedges.

Similar Recipes