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
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