The Parsi curry made with lentils and meat is dhansak.
Dhansak originated among the Parsi Zoroastrian community of Gujarat. It combines meat—commonly mutton, goat, or chicken—with lentils, vegetables, and spices, producing a thick, hearty curry. Traditional versions often use several pulses and vegetables such as pumpkin, aubergine, potato, or spinach.
The dish is commonly served with caramelised brown rice and fried onions. In Parsi households, dhansak has traditionally been associated with Sundays because preparing the lentils, vegetables, and meat takes time. Its sweet-and-sour profile also distinguishes it from many hotter Indian curries.
A common mix-up is treating dhansak as simply a generic lentil curry. The name specifically points to the Parsi preparation, although British Indian restaurants later popularised their own versions in the United Kingdom.