Tuvar Dal Dhanshak No. 2

A rich and hearty Parsi classic, this Dhanshak recipe combines split pigeon peas (toovar dal) with tender chunks of meat and a medley of vegetables like pumpkin, eggplant, and yam. The dish is slow-cooked to allow the flavors of aromatic spices, fresh herbs, and savory meat to meld into a thick, nutritious stew. Traditionally served with caramelized brown rice, this 'No. 2' variation offers a deeply comforting texture and a complex, savory flavor profile perfect for a satisfying family meal.

Ingredients

2 cups Tuvar Dal (Split Pigeon Peas) (Originally '2 Tipri'. Converted to cups.)
1 1/2 pounds Lamb or Mutton (shoulder or leg), cut into chunks (Originally 'Gest' (Meat). Quantity estimated based on dal proportion.)
1 1/2 pounds Onions, chopped (Originally '1.5 Sher'.)
4 ounces Elephant Yam (Suran), peeled and cubed (Originally '1/4 Sher' (approx 100-125g).)
4 ounces Eggplant (Brinjal), cubed (Originally '1/4 Sher'.)
4 ounces Red Pumpkin, peeled and cubed (Originally '1/4 Sher'.)
4 ounces Potatoes, peeled and cubed (Originally '1/4 Sher'.)
4 ounces Tomatoes, chopped (Originally '1/4 Sher'.)
5 ounces Ghee (Originally '1.25 Pasher'. Used for cooking and tempering.)
2 tablespoons Salt (Originally '2 Tola'. Adjust to taste.)
1 tablespoon Garlic, peeled (Originally '1 Tola'. Will be divided for paste.)
1 tablespoon Ginger, peeled (Originally '1 Tola'.)
3 teaspoons Dhana-Jira (Coriander-Cumin Powder) (Originally '3 small spoons heaped'.)
2 teaspoons Chana Dal (Split Chickpeas) (Originally '2 small spoons heaped'.)
2 teaspoons Masoor Dal (Red Lentils) (Originally '2 small spoons heaped'.)
2 teaspoons Val Dal (Split Field Beans) (Originally '2 small spoons heaped'. Can be omitted if unavailable.)
1 teaspoon Whole Cumin Seeds (Originally '1 small spoon heaped'.)
1 teaspoon Turmeric Powder (Originally '1 small spoon heaped'.)
1 teaspoon Black Pepper Powder (Originally '1 small spoon heaped'.)
1 cup Fresh Fenugreek Leaves (Methi), chopped (Originally '4 small bunches'.)
1 cup Fresh Cilantro (Coriander), chopped (Originally '3 bunches'. Divided use.)
4 whole Green Chilies (Originally '3 to 4'.)
8 whole Dried Red Chilies (Originally '8'.)
12 leaves Mint Leaves (Originally '12'.)
12 whole Green Cardamom Pods (Originally '12'.)
12 whole Cloves (Originally '12'.)
8 whole Star Anise (Originally '8'.)
1 piece Cinnamon Stick (Originally '5 Val' (weight).)
1/2 teaspoon Nutmeg, grated (Originally listed as 'Jayfal chhe' (Nutmeg is there). Quantity estimated.)
4 cups Water (Originally '2 Sher'. Add more as needed.)

Instructions

1Clean the meat and cut it into pieces. Wash it twice with cold water. Pick over all the dals (Tuvar, Chana, Masoor, Val) to remove any stones, then wash them thoroughly with cold water. Place the washed dals in a large heavy-bottomed pot (originally a tinned vessel).
2Add the salt, turmeric powder, and 1 teaspoon of ghee to the pot with the dals. Pour in 4 cups (2 Sher) of water. Cover the pot and place it on a slow fire. Bring to a boil. Once it has boiled twice (approx. 5-10 minutes), add the cleaned meat pieces to the pot.
3While the dal is heating, peel and finely chop the onions. Wash and chop the fenugreek leaves (methi), 2 bunches of cilantro, green chilies, mint, and all the vegetables (yam, eggplant, pumpkin, potato, tomato). When the dal grains start to break (soften), add all these chopped ingredients along with the whole spices (cumin, pepper, cardamom, cloves, star anise, cinnamon, nutmeg) and powdered spices (dhana-jira) to the pot.
4Cook until the meat is tender and the water has mostly evaporated, leaving a thick mixture. Remove the pot from the heat. Carefully fish out the meat pieces and set them aside. Using a heavy ladle or masher, thoroughly mash (ghunti) the dal and vegetable mixture until it is smooth and uniform (ekras).
5Stir in 1 small spoon of raw ghee into the mashed dal, then return the meat pieces to the pot. Prepare a finishing paste: peel the ginger and garlic, and grind them together with the remaining bunch of cilantro and the dry red chilies. Fry this paste in the remaining ghee (or add directly if preferred as per historical style) and mix into the dal. Simmer briefly to blend flavors before serving.