Potage of lentils and vegetables (Dhansak ni dar) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 178) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cutlets or meatballs (Katlas kavab); Caramelized fried rice (Vagharela chaval); Grandmother's pulao (Nana nu pulao); Simple onion kachumbar (Kachuber); Sweet-sour kachumbar (Gor amli nu kachumbar); Bottle gourd jam (Dodhi no morambo); Papads - how to cook (Papadams, Appalams)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 hrs preparation and cooking time. Any combination of the lentils can be used. Can substitute orange winter squash for pumpkin; amaranth leaves for spinach; "Ginger-garlic paste" recipe on P36 for store-bought paste; "Dhana jiru" recipe on P38 for store-bought dhana jiru; and "Sambhar masala" recipe on P37 for store-bought sambhar masala. See recipe for variations. This recipe is part of the "Sunday lunch" menu on P282.

  • Ganga108 on June 15, 2025

    Made in the Instant Pot - quite easy to do. Recipe is for 12, so scale down as needed. Smells absolutely divine.

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