Dhansak — Parsi Persian Lentil Meat Stew (धनसाक)

Parsi (Zoroastrian) community — Persian dal-gosht adapted with Indian lentils, vegetables, and Gujarati spicing after the Parsi migration from Iran (7th–10th century CE)

Dhansak is the Parsi community's defining preparation — a complex lentil-vegetable-meat stew, always served with caramelised (brown) rice and kachumber salad. The name derives from 'dhan' (wealth) and 'sak' (vegetable) in Gujarati — a symbolic union of prosperity and sustenance. The preparation uses a minimum of three lentils (toor, masoor, moong), pumpkin, eggplant, fenugreek leaf, and meat (goat or chicken), all slow-cooked together then partially blended to create a thick, unified sauce. The dhansak masala is specific (containing dried coconut, coriander, cumin, cinnamon, and dried red chilli) and is freshly made, not store-bought.

Brown rice, kachumber, a fried egg on top (Parsi style). A complete Sunday meal. Followed by Parsi custard (lagan nu custard).