Recipe by: Sanya Shaila
Source: Family Recipe
Serves: 6 – 8
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.
- 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