Parsi dhansak

So this is a traditional dish – the equivalent of a Sunday roast – for all Parsi families. The dish varies from family to family – but this is how we’ve always done it (serves 4).

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Our dhansak (dthun-sak) is made up of fluffy brown rice, spiced lentil dhal and small masala kavabs (basically little meatballs), served with fresh kachumber (coriander, cucumber and tomato salad) and lemon wedges.

Spiced lentil dhal

Lentils never look very pretty, but here they are deeply spiced and best when lifted with fresh lemon juice.

You’ll notice here in the ingredients list is asafoetida – a powder of a specific type of giant fennel – though it has an oddly bad smell, the earthy flavour it brings to lentils is essential.

WHAT YOU NEED

METHOD

Mung lentils, half a cup
Split red lentil (masoor ni dhal), half a cup
Asafoetida, 1/4 tsp
2tbsp dhansak masala
1tsp cumin
1/2 tsp tumeric
bunch coriander, chopped

Soak and wash all the lentils together in cold water for 10-15 mins.
In a pan, heat a little oil and quick-fry the cumin, asafoetida, tumeric and dhansak masala.
Add the dhal, stir well and gently fry for 1-2 minutes on a medium heat.
Add 3 cups of water and let it boil for 10-15 minutes, until the lentil becomes (you should be able to squash the lentils)
Blitz with an immersion blender until smooth.
Add fresh chopped coriander and lemon juice and serve!

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Masala Kavabs

These tiny meatballs are packed full of flavour and easy to make or prepare in advance.

WHAT YOU NEED	METHOD
500g lean lamb mince 1 medium red onion, finely chopped 3 cloves garlic, minced 2 inches ginger, grated 1tbsp tomato puree 1/2 tsp tumeric 1/2 tsp curry powder 1/2 tsp garam masala 1/2 slice bread, blitzed into breadcrumbs	Place the mince into a large bowl and add all the spices, onions, ginger, garlic, tomato puree and breadcrumbs. Mix well and roll into tiny meatballs Bake on a flat baking tray in a pre-heated oven for 20-30 mins or until well browned.