Dhansak
Dhansak (pronunciation: /dʌnˈsæk/) is a popular Indian dish, originating from the Parsi community. It combines elements of Persian and Gujarati culinary traditions.
Etymology
The term "Dhansak" is derived from the Gujarati words "dhan", meaning grain or lentils, and "sak", meaning cooked or stewed dish.
Description
Dhansak is a rich and hearty stew that traditionally includes a variety of lentils (dal), vegetables, and meats, typically lamb or goat. The dish is characterized by its complex flavor profile, which includes sweet, sour, and spicy notes. This is achieved through the use of a variety of spices and ingredients such as tamarind, jaggery, and a special Dhansak masala.
Cultural Significance
In the Parsi community, Dhansak is traditionally served on Sundays due to its lengthy preparation time. It is also often prepared for special occasions and gatherings. However, it is not served during traditional Parsi funerals as it is considered a dish of celebration.
Related Terms
- Dal: A term used in South Asia for dried, split pulses (lentils, peas, and beans) that do not require pre-soaking.
- Masala: A term used in South Asian cuisines to describe a mixture of spices.
- Tamarind: A tropical fruit used as a spice in many cuisines around the world, including Indian cuisine.
- Jaggery: A traditional unrefined sugar used in Indian cuisine.
External links
- Medical encyclopedia article on Dhansak
- Wikipedia's article - Dhansak
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