parsis are zoroastrians who fled iran to escape muslim persecution starting around 700 AD. they found refuge in the state of gujarat and have evolved their own cuisine. one of their classic dishes, much beloved by parsis and non-parsis alike, is dhansak.
here is how one parsi household makes it:
or 1 hungry bawa]
1/2 cup toor
1/4 cup chana
1/4 cup moong
1/2 cup masoor
1 small eggplant
1 cup of diced pumpkin
1 cup methi (fenugreek) leaves
2T tamarind concentrate
1/2 cup jaggery (goor)
2T coriander leaves with stalks
2T chopped mint
2 inch cinnamon stick
6 cardamom pods
2t(easpoons) cumin seeds
10 black peppercorns
1T coriander seeds
8 dried red chilies
1T chopped ginger
10 cloves garlic
1 cup chopped fresh coriander leaves and stalks
3 cardamom pods
2 star anise
1t cumn seeds
8 black peppercorns
2 red chillies
2 lbs cubed goat/chicken
1 cup water
chopped coriander and mint to garnish
1. Wash daal mix with other daal ingredients add 2 cups water and boil for 30 mins.
Then cool a bit and puree in a blender.
2. Prepare wet masala by roasting everything in a pan for 3-4 mins (stir constantly, do not burn) except fresh coriander
Remove and grind in mixer with the coriander leaves and some water to make a paste.
3. Roast the dry masala spices separately and grind in a coffee grinder.
4. Heat oil and cook meat - saute on high heat for around 10-12 minutes
After meat looks nicely browned, add wet masala and cook 2-3 mins
Add water and cook on medium heat for 30-40 mins
Add the pureed daal mixture
Add the dry masala
Cook another 30 mins on low heat, or until meat is done
But you need to make brown rice (I just saute onions, caramalize some sugar, then add washed rice and toss around and then add water to cook, but you can also add a few cumin seeds, peppercorns, caradamoms, etc. if you like). You also need to make cachumber (pico de gallo) and cutlace (cutlets) and have Kingfisher shandy otherwise the experience will not be complete.