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Bapaiji Imi Dhansakh Nidar ( Traditional Parsi Dal )

  Pink masoor dal/Toor dal 400 Gram
  Pumpkin 150 Gram
  Brinjal 100 Gram
  Tomatoes 350 Gram
  Spring onions 1 Bunch (100 gm)
  Methi bhaji 4 Bunch (400 gm)
  White radish leaves 1
  Green chilies 6 , deseeded
  Chopped coriander 1 Teaspoon
  Curry leaves 2
  Turmeric powder 2 Teaspoon
  Chili powder 1 Tablespoon
  Parsi dhansakh masala 2 Tablespoon
  Sambhar masala 2 Tablespoon
  Ginger garlic paste 1 1⁄2 Tablespoon
  Raw mangoes 2
  Chicken drumsticks 6
  Salt To Taste
  Pure ghee 1 Cup (16 tbs)

1. Clean the drumsticks, cut each into 3 to 4 pieces and boil in salted water. Drain and set aside.
2. Wash the dal and soak it in water for 15-20 minutes.
3. Wash and chop the spring onions, chillies, methi bhaji, brinjal, pumpkin and radish leaves.
4. Wash the dal twice and put into a pressure cooker. Add the washed, chopped vegetables, turmeric and chilli powders and ginger-garlic paste. Add salt to taste. Add 6-7 cups water and cook till soft.
5. Wash the tomatoes and chop them finely and place them in a large dekchi along with one cup ghee and curry leaves. Cook over a slow fire.
6. Pass the soft, cooked dal through a moulee legume or mixie.
7. When the tomatoes soften, add the sambar and dhansakh masalas and two skinned chopped green mangoes if you like. When the masala has cooked, add the pureed dal and allow to simmer for 15 minutes. Add the boiled drumsticks and serve with brown fried rice, kababs and kachumber or plain mutton pulao.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 86 mg28.7%

Sodium 279.5 mg11.6%

Total Carbohydrates 45 g15%

Dietary Fiber 10.2 g40.9%

Sugars 11.9 g

Protein 23 g45.8%

Vitamin A 48.8% Vitamin C 60.5%

Calcium 8.3% Iron 18.1%

*Based on a 2000 Calorie diet

Bapaiji Imi Dhansakh Nidar ( Traditional Parsi Dal ) Recipe