The name is an indication of what the dish is about. Dhaan, means grains/pulses. Shaak, means vegetables. But what is left out in the name is the flavor that this dish packs. It has many exotic spices and a very flavorful gravy. The dish is from the North Western part of India and is influenced by Iranian flavors. This is a staple in Parsi households in the region around Mumbai though they probably make a primarily meaty version. This dish can be served as a stew or over rice or as dip with bread. I have taken liberties and have just used lentils, where as the original uses several different types of lentils and pulses.

Share: