Dhansak Dhansak 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
Evaporating dish low risk of contamination. The capacity of evaporators is usually small – in the range 3–10 ml. Larger dishes, up to 100 ml, are different in shape, and are more hemispherical. The evaporator is used most often in quantitative analysis. In the determination of silicon content in an organic sample, a small and accurately-measured quantity of a substance is added to the large amount of sulfuric acid, then heated in an evaporating dish. The dish is heated with a Bunsen burner, until only stable precipitate remains, which contains the silica content. The dish is then closed and heated at high