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dhansaks

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The answer DHANSAKS has 1 possible clue(s) in existing crosswords.

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Possible Crossword Clues
Dishes dirt initially on Andersen �- a dark soul at heart

Last Seen in these Crosswords & Puzzles
Jan 11 2018 The Telegraph - Toughie

Possible Dictionary Clues
Plural form of dhansak.
An Indian dish of meat or vegetables cooked with lentils and occasionally spinach.

Dhansaks might refer to
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. * The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking ("Dhan" is Persian/Urdu for "seed"- referring to grains or legumes; "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables). The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. * In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed). * Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And dhansak is used to break this abstinence on the fourth day. Hence, dhansak is never prepared on auspicious occasions like festivals and weddings.

Dhansaks might refer to

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.
* The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking ("Dhan" is Persian/Urdu for "seed"- referring to grains or legumes; "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables). The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes.
* In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed).
* Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And dhansak is used to break this abstinence on the fourth day. Hence, dhansak is never prepared on auspicious occasions like festivals and weddings.

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