Dhansak

Dhansak is a popular Indian dish that originated among the Parsi community of Gujarat, made by cooking chicken or mutton with a mixture of lentils and vegetables such as aubergine, bell pepper, potato and spinach, traditionally using four types of pulses. The sauce is flavored with tamarind or lime juice for sourness and jaggery for sweetness along with mild spices such as cardamom and cinnamon, and is cooked until the pulses break down and thicken the sauce. It is traditionally served with caramelized rice and fried onions, and became a staple curry on the menus of Indian restaurants in Britain after being adopted into Anglo-Indian cuisine under colonial rule.