|Place of origin:|
|Lentils, vegetables, spices, cumin seeds, ginger, garlic, meat (goat meat), either gourd or pumpkin|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time.
Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin. Within the Parsi community, dhansak usually contains goat meat or mutton; it is rarely made with other meats, or without meat.
Outside of India, some variants of dhansak use pineapple chunks for sweetness, however the traditional recipes never contain fruit, instead favoring the subtle sweetness of pumpkin, squash or gourd.
- Tanya M. Luhrmann (1996). The Good Parsi: The Fate of a Colonial Elite in a Postcolonial Society. Harvard University Press. pp. 37–. ISBN 978-0-674-35676-4. Retrieved 28 September 2012.
- Jeroo Mehta (1973). 101 Parsi Recipes. Popular Prakashan. pp. 73–. ISBN 978-81-7991-367-3. Retrieved 28 September 2012.
- Fodor's (3 November 2009). Fodor's England 2010: with the Best of Wales. Random House Digital, Inc. pp. 495–. ISBN 978-1-4000-0861-2. Retrieved 28 September 2012.
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