Dhansak with meat or chicken from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 180) by Niloufer Ichaporia King

  • turmeric
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  • ground cayenne pepper
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  • Show all ingredients...
  • Serves : 10-12, with leftovers

  • EYB Comments

    Recipe appears as variation to "Potage of lentils and vegetables" recipe on P178. Requires over 2 hrs preparation and cooking time. Any combination of the lentils can be used. Can substitute shoulder of lamb, kid or lamb riblets, stewing veal or chicken thighs for shoulder of kid; 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.

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

Accompaniments: Caramelized fried rice (Vagharela chaval)

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

    Recipe appears as variation to "Potage of lentils and vegetables" recipe on P178. Requires over 2 hrs preparation and cooking time. Any combination of the lentils can be used. Can substitute shoulder of lamb, kid or lamb riblets, stewing veal or chicken thighs for shoulder of kid; 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.

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