Mixed Spicy Lentils

A pot of lentils with the addition of a variety of herbs, spices and vegetables makes for the best kind of lentil stew. Left lumpy, we call it masala ni daar; pulverised and served with Vugharela Chawal (caramelised brown rice) and kachumber, it is dhansak—the icon of Parsi food. But it is not so simple among the members of my community, who will argue that without meat broth or stock, we just cannot call it dhansak!

Some families add small bundles