Prep time
Cook time
Total time
A classic Parsi Dish prepared with Mutton, Lentils and vegetable Dhansak is the epitome of comfort food
Recipe type: Mutton
Cuisine: Parsi
Serves: 5-6 People
  • Mutton: 1 Kg (medium size pieces)
  • Red lentil/ Masoor Daal: 3 Tbsp.
  • Split Green Gram/ Moong Daal: 3 Tbsp.
  • Split Red gram/ Tuvar dal / Arhar dal: 3 Tbsp.
  • Urad dal/ Split Black gram / kalai dal: 3 Tbsp.
  • Split Bengal Gram/ Cholar Daal/ Chana Daal: 3 Tbsp.
  • Potato: 2
  • Pumpkin: 200g
  • Eggplant: 1 (small)
  • Tomato: 3
  • Onion: 4
  • Spring Onion: 3-4
  • Coriander Leaves: ½ Cup
  • Mint leaves: ⅓ Cup
  • Fenugreek Leaves: ½ Cup
  • Kasuri Methi: 1 Tbsp.
  • Ginger paste: 1 Tbsp.
  • Garlic Paste: 2 Tbsp.
  • Whole Cinnamon: 2”
  • Clove: 5-6
  • Black Cardamom: 2-3
  • Star Anise: 2
  • Turmeric Powder: 1 Tbsp.
  • Cumin Powder: 2 Tbsp.
  • Coriander Powder: 2 Tbsp.
  • Dhansak Masala: 3 Tbsp.
  • Sambhar Masala: 1 Tbsp.
  • Salt: to taste
  • Ghee: 2 Tbsp.
  • Tamarind Paste: 1 Tbsp.
  • Jaggery: 2 Tbsp.
  • Lime Juice: 1 Tbsp.
  1. Wash and pat dry Mutton Chunks.%Dhansak
  2. Soak Fenugreek leaves and Kasuri Methi separately in water for 20 minutes and use the leaves after discarding the water.
  3. Wash all the lentils mentioned under running water before use.
  4. Cut Potatoes, Eggplant and Pumpkin into 1” square pieces and thinly slice Tomatoes and Onion and chop Spring onion.
  5. Liter boiling water is required and that will be added in batches.
  6. I have used a 5 lit Pressure Cooker to make Dhansak with the ingredient measures mentioned.
  7. Fill the Pressure cooker (till ½ of the cooker level) Lentils, Mutton pieces, Potatoes, Eggplant and Pumpkin, half of Tomato and Onion, Spring Onion.
  8. Coriander Leaves, Mint leaves, Fenugreek Leaves, Kasuri Methi, Ginger paste, Garlic Paste and half of Turmeric Powder, Cumin Powder, Coriander Powder, Dhansak Masala, Sambhar Masala and salt to be added as well.
  9. Add 2 cups of boiling water and cook in medium flame with the lid and vent weight on until 4-5 whistles come.
  10. Switch the flame off and wait till the pressure drops completely.
  11. Separate mutton chunks from the mixture.
  12. Leave the mixture at room temperature for 30 minutes so that the temperature drops completely.
  13. Using a food processor/ mixer/ colander make a smooth (semi-smooth) paste of the lentil vegetable mixture.
  14. Now Heat Ghee in a pan and temper the Ghee with Whole Cinnamon, Clove, Black Cardamom, and Star Anise.
  15. Add rest of the onion slices and fry till the onion turns pink in color.
  16. Add remaining chopped tomatoes, Spring Onion, Coriander Leaves, Mint leaves, Fenugreek Leaves, Kasuri Methi, Ginger paste, Garlic Paste.
  17. Cook till the raw aroma goes completely.
  18. Now add Turmeric Powder, Cumin Powder, Coriander Powder, and Dhansak Masala, Sambhar Masala and salt and cook for 2-3 minutes.
  19. Now Pour the Dal mixture over the cooked spices along with the mutton chunks and add 3 cups of water and cook on low flame for 20 minutes.
  20. Add water if required to maintain the consistency.
  21. In ½ cup of hot water add Jaggery, tamarind paste, and lemon juice and strain the same and pour over the Dhansak and cook for 5 more minutes.
  22. Serve Dhansak with Brown Rice and Kachumber.
  23. %Debanir Rannaghar
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2017/01/mutton-dhansak-recipe-and-parsi-food-fest/