Dhansak 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. Dhansak is made by cooking mutton cubes with a mixture of various lentils and vegetables. Traditionally, four lentils (arhar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal) are used, but one or more of the lentils may be omitted or substituted. The vegetables include potato, tomato, brinjal, pumpkin and fenugreek leaves: again, substitutions, such as squash for pumpkin, and sweet
Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require