(A dish of mourning, memory, and gentle return)
The Tale
In Zoroastrian tradition, when a soul leaves the world, it is honoured not in noise, but in quiet fire. For three days, silence is kept. Prayers are whispered. And no meat is cooked, no spices bloom in oil. The hearth rests.
On the fourth day, when the soul has begun its journey and the living must begin theirs again, a fire is rekindled in the kitchen. This is when Dhansak is made.
It is not celebratory.
It is not served at weddings or births.
It is not a festival dish.
Dhansak is what follows loss — a dish slow-simmered with time and tenderness. Lentils, vegetables, meat, caramelised onions, tamarind and jaggery — things that nourish the body and hold the spirit. It is meant to comfort, not dazzle. It marks the end of mourning not with joy, but with remembrance.
They call it food for the fourth day.
At Ladles and Lore, we call it: The Fourth Day Flame.
Gathering of Ingredients
Serves: 4–6
Prep Time: 20 mins
Cook Time: 1.5–2 hours
For the lentil base:
- ½ cup toor dal (split pigeon peas)
- ¼ cup masoor dal (red lentils)
- ¼ cup moong dal (split yellow moong)
- 1 small piece of red pumpkin (peeled and cubed)
- 1 small brinjal (optional, chopped)
- 1 onion, roughly chopped
- 1 tsp turmeric
- Salt, to taste
- Water, as needed
For the meat:
- 500g mutton or chicken (bone-in for best flavour), cleaned
- 1 small onion, finely chopped
- 1½ tbsp ginger-garlic paste
- 1 tsp tamarind paste (or to taste)
- 1 tsp white vinegar
- Salt to taste
- Ghee or oil for cooking
L&L Dhansak Masala (Dry Roast & Grind):
- 1½ tbsp coriander seeds
- 1 tbsp cumin seeds
- 3–4 black peppercorns
- 2 green cardamom pods
- 1 black cardamom
- A small piece of mace
- A pinch of freshly grated nutmeg
- 2–3 cloves
- ½ tsp white poppy seeds
(Optional: a tiny bit of cinnamon or bay leaf, if you’re feeling cozy)
Method
- Pressure cook or boil the dals with pumpkin, brinjal, onion, turmeric, salt, and enough water till soft and mushy. Once cooled slightly, blend into a thick purée.
- Dry roast the spices listed for the masala till fragrant. Cool, then grind to a fine powder.
- In a heavy-bottomed pot, heat ghee. Add chopped onion and sauté till golden.
- Add ginger-garlic paste and cook till the raw smell fades.
- Add the mutton, season with salt, and brown it gently.
- Stir in your freshly ground masala, and cook for a minute or two, letting the spices bloom.
- Add tamarind paste and vinegar, then pour in the blended dal mixture. Add water as needed for a stew-like consistency.
- Simmer covered on low heat, until the mutton is tender, and the flavours have married—this takes time, so let the magic happen slowly.
- Taste and adjust seasoning before serving.
HearthKeeper’s Secret:
Traditionally served with caramelized brown rice and kachumber (onion salad), Dhansak is often made on Sundays or after remembrance prayers. The slight acidity from tamarind and vinegar in this version balances the richness and honours the spirit of a cuisine that crossed oceans yet stayed rooted.
