Dhansak

Dhansak

  • Servings: 4-6
  • Difficulty: Average
  • Print

Ingredients:

  • ½ Kg. Mutton
  • ¼ cup red gram (tur) dal
  • 1/8 cup (3 tsp.) Bengal gram (chana) dal
  • 1/8 cup Green gram (moong) dal
  • 1/8 cup lentil gram (masoor) dal
  • 1 medium potato (optional
  • 1 tomato (optional)
  • 1 small bunch fenugreek leaves
  • Small bunch dill leaves
  • Small piece red pumpkin (2” x 2”)
  • Small piece white pumpkin (2” x 2”)
  • 1 small brinjal
  • 1 large lemon-size ball tamarind (soak in hot water and remove pulp or use 2 tbsp. ready tamarind pulp)
  • ¼ cup jaggery
  • 2 tsp. salt or to taste
  • 2 tbs. oil or ghee

Seasoning I, roast and grind to a paste except coriander & mint leaves:-

  • 2 tbsp. coriander leaves
  • 4 to 5 mint leaves
  • 4 flakes garlic
  • 1 1/2 “ pc. Ginger
  • 4 small green chillies
  • 2 red chillies
  • 1 medium onion, sliced
  • 1” pc. Cinnamon
  • 3 cardamoms
  • 3 cloves
  • 1 tsp. cumin
  • 5 peppercorns
  • 1 tsp. coriander seeds

Seasoning II dry masala , roast and powder :-

  1. 2 cardamoms
  2. 2 cloves
  3. 2 star anise
  4. 1 tsp. cumin
  5. 5 peppercorns
  6. 2 red chillies
  7. 1 tsp. methi seeds
  8. Wash dals.
  9. Clean and  cube vegetable.
  10. Mix dals and vegetables upto brinjal, add 2 cups water and boil for 30 mins.
  11. Cool for a while and puree in a blender.
  12. As the dal and vegetables are cooking, roast lightly seasoning I ingredients, except coriander and mint leaves.
  13. Grind to a paste adding coriander and mint leaves and some water.
  14. Powder the Seasoning II ingredients in a dry grinder or coffee mill.
  15. Take another vessel and heat oil. Add the mutton and sauté on high for 10 to 15 minutes till meat is brown and water is almost absorbed.
  16. Add the masala paste, mix and saute for few minutes.
  17. Add one cup water and cook on low flame for 45 minutes or till meat is tender.
  18. Add dal mixture and dry spice powder and mix well.
  19. Cook for further 15 mins on low heat till meat is done and gravy turns glossy.
  20. Remove and garnish with some chopped coriander and mint leaves.
  21. Serve with Brown rice and Sweet and Sour onion salad.
  22. Ideally served with Cutlets or kababs to make a complete ‘Dhansak Parsi meal’!

 

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