Recipe by: Sanya Shaila

Source: Family Recipe

Serves: 6 – 8

Ingredients

For the Dhansak Dal Mix

  • Toor dal – 2 cups (Pigeon peas plit and cleaned)
  • Masoor dal – ½ cup (Orange lentil)
  • Moong dal – ¼ cup (green gram lentil split – so it’s actually yellow)
  • 1 kg Mutton / chicken (preferably with bone)
  • 250 gm red pumpkin chopped
  • 2 large potatoes chopped
  • 2 large onions chopped
  • 2 medium brinjals chopped
  • 6-7 stems of fenugreek/methi leaves
  • 6-10 stems of mint leaves
  • 6-8 stems of coriander leaves
  • 4 green chillies
  • 2”-3″ piece of ginger
  • 12 – 16 cloves of garlic (I sometimes substitute ginger and garlic with the combined paste, about 3 tbsp)
  • 2 tbsp oil
  • 2 tbsp turmeric
  • 2 tsp sambhar powder
  • 2 tsp coriander and cumin powder each
  • 1 tsp black pepper
  • 1 tsp red chilli powder
  • Salt to taste

Dry Dhansak Masala Recipe

  • 5 dry red Kashmiri chillies
  • One 2″ piece of cinnamon stick
  • 1 black cardamom
  • 5-6 cloves
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp green or black cardamom seeds/pods
  • 1/2 tsp turmeric powder
  • 1/2 tsp methi seeds (fenugreek)
  • 2 tsp turmeric powder

Instructions for the dry Dhansak Masala

  • Dry roast the whole spices in a pan/wok over medium heat until they darken and you get a nice aroma.
  • Cool. Grind to a powder and then mix with Turmeric . (I avoid grinding the turmeric with the rest as it tends to stain my processor)
  • You can store this in an airtight container for future use, it has a shelf life similar to other dry masala powders.

Instructions for the Main Dhansak Dal

There are 2 parts to cooking this. First the dal (lentils) and meat in a cooker and then the seasoning.

Part 1:

  • Soak the dals for 30 min.
  • Grind ginger and garlic and apply to the meat.
  • Quarter the potatoes, brinjals, pumpkin.
  • Finely chop the onions, mint, coriander, methi and green chillies.
  • Heat oil – fry onions till brown.
  • Add the meat, stir.
  • Add all of the above ingredients along with the dal and water.
  • Cook till tender. ( I use a pressure cooker at this stage – much faster! Approximately 30 minutes)
  • Remove meat and mash/blend the dals. Keep aside.

Part 2: For the Seasoning:

  • One large onion chopped
  • 1-2 tomatoes chopped
  • Dhansak masala – 2-4 tbsp (I like mine spicy)
  • Chop onions and tomatoes finely.
  • Fry onions till brown. Add Dhansak masala and fry well.
  • Add tomatoes. Last add the meat and dal and a little water.
  • Simmer on low flame till all well mixed. Before serving add a little lemon/lime juice and jaggery (optional)
  • Serve with Caramelised rice, mutton kebabs and Kachumber (onion, tomato and coriander salad)

Download PDF version here: irani-parsi-mutton-dhansak-sanya-shaila

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