Dhansak ("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
Pongal (dish) Pongal (dish) Pongal is a popular rice dish, originating from the Indian subcontinent, in Sri Lanka and Indian states of Tamil Nadu, Andhra Pradesh and Telangana. In Tamil "pongal" or in Telugu "pongu" means to " boil over" or "spill over". There are two varieties of pongal, "Chakkara Pongal" which is a sweet, and "Venn Pongal", made from clarified butter. The unqualified word "pongal" usually refers to spicy pongal, and is a common breakfast food in Sri Lanka, Tamil Nadu, Telangana and Andhra Pradesh. The rice boiled with milk and jaggery during the Pongal festival is called "Chakkara" "pongal" -