This Parsi cuisine special Mutton Dhansaak is made with chunks of mutton, lentils and some desi spices tastes absolutely delicious when served alongside some brown rice.
MUTTON DHANSAAK
Ingredients
500 grams mutton, cut into 2 inch pieces on the bone
1½ tsps dhansaak masala
1 cup split skinless pigeon pea (dhuli toor dal), soaked for 20 minutes and drained
½ cup split skinless red lentil (dhuli masoor dal), soaked for 20 minutes and drained
1 tbsp ghee
2 large onions, sliced
1 tbsp finely chopped ginger
2 tbsps finely chopped garlic
10-12 black peppercorns
2-3 green chillies, slit
¾ tsp turmeric powder
1 tsp red chilli powder
150 grams red pumpkin, peeled and cut into 1 inch cubes
2 medium potatoes, peeled and cut into 2 inch pieces
3 small brinjals, halved
2 medium tomatoes, finely chopped
½ cup chopped fresh fenugreek leaves (methi)
Salt to taste
2 tsps tamarind pulp
Parsi brown rice to serve
Method
1. Heat ghee in a pressure cooker, add onions and sauté for 3-4 minutes. Add ginger and garlic and sauté till the mixture turns golden brown.
2. Add mutton and black peppercorns and sauté on high heat till the mutton turns slightly golden brown.
3. Add green chillies, turmeric powder, red chilli powder, split skinless pigeon pea, split skinless red lentil and pumpkin. Add potatoes, brinjals and mix well.
4. Add tomatoes, chopped fenugreek leaves and mix well. Add salt and 2½ cups water and mix well. Cover and cook under pressure till 5-6 whistles are released.
5. Open the lid of the cooker once the pressure has reduced completely. Take the mutton pieces out and place them in a bowl.
6. Lightly blend the mixture using a hand blender. Place the cooker back on heat and add the mutton pieces back into it. Mix well.
7. Add dhansaak masala and tamarind pulp and mix well. Adjust salt and add ½ cup water, mix well and cook till the mixture comes to a boil.
8. Take the cooker off the heat. Transfer the mutton dhansaak in a serving bowl.
9. Serve hot with parsi brown rice.
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