Recipe type: Curries
Dhansak is a popular Indian dish, especially among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton with a mixture of lentils and vegetables.
- Mutton - 500 grams.
- • Peppercorns - 1 tea spoon.
- • Star anise - 3 number.
- • Green cardamom - 7 number.
- • Cloves - 6 number.
- • Cumin seeds - 1 tea spoon.
- • Kasuri methi - ½ tea spoon.
- • Coriander seeds - 1 tablespoon.
- • Cinnamon stick - 1 piece.
- • Green chilies (chopped) - 6 numbers.
- • Coriander leaves (chopped) - 1 bunch.
- • Dill leaves (chopped) - ½ bunch.
- • Oil - 3 tablespoons.
- • Chana dal - 3 tablespoons.
- • Tuvar dal - 3 tablespoons.
- • Masoor dal - 3 tablespoons.
- • Moong dal - 3 tablespoons.
- • Pumpkin (cubes) - 100 grams.
- • Eggplant (cubes) - 75 grams.
- • Potato (cubes) - 2 number.
- • Tomato (chopped) - 3 number.
- • Turmeric powder - ¼ tea spoon.
- • Onions (chopped) - ½ cup.
- • Bay leaves - 2 number.
- • Ginger garlic paste - 1 tea spoon.
- • Red chilies - 13 number.
- • Tamarind juice - ¼ cup.
- • Jaggery (grated) - 1 tablespoon.
- • Ghee - 1 tablespoon.
- • Salt - to taste.
- • Water - as required.
- For dry masala:
- Heat a pan, add red chilies, peppercorns, star anise, green cardamom, cloves, cumin seeds, dry roast along with Kasuri methi, make them into dry powder and keep it aside.
- For wet masala:
- Take another pan, add coriander seeds, peppercorns, cinnamon stick, star anise, green cardamom, cumin seeds, cloves, red chilies, fenugreek seeds, dry roast it and switch off the flame and add green chilies, chopped coriander, dill leaves, put these into the grinder along with some water and make a fine paste.
- Heat oil in a pressure cooker, add chana dal, tuvar dal, moong dal, masoor dal, roast all dals then add pieces of pumpkin, eggplant, potato, tomato along with water and turmeric powder, cook it with closed lid for 4 whistles.
- Heat oil in another pressure cooker, add bay leaves, chopped onions, salt, cook it till onions are slightly transparent.
- In it, add ginger garlic paste, mutton pieces along with some water and cook it with closed lid for 3 to 4 whistles.
- Heat a pan, add the cooked dals, mutton, also wet masala paste along with water (as required consistency).
- At last, add tamarind juice, grated jaggery, ghee, mix it well and cook it for some more time.
- Serve it with brown rice.