Dhansak
A classic Parsi Dish prepared with Mutton, Lentils, and vegetables Dhansak is the epitome of comfort food
Servings 6 People
Calories 687kcal
Cost Rs 1000
Ingredients
- 1 Kg Mutton medium size pieces
Lentils:
- 3 Tbsp. Red lentil/ Masoor Daal
- 3 Tbsp. Split Green Gram/ Moong Daal
- 3 Tbsp. Split Red gram/ Tuvar dal / Arhar dal
- 3 Tbsp. Black gram Split/ Urad dal / kalai dal
- 3 Tbsp. Split Bengal Gram/ Cholar Daal/ Chana Daal
Other
- 2 Potato
- 200 g Pumpkin
- 1 Eggplant small
- 3 Tomato
- 4 Onion
- 4 Spring Onion
- ½ Cup Coriander Leaves
- ⅓ Cup Mint leaves
- ½ Cup Fenugreek Leaves
- 1 Tbsp. Kasuri Methi
- 1 Tbsp. Ginger paste
- 2 Tbsp. Garlic Paste
Spices:
- 2 Whole Cinnamon
- 6 Clove
- 3 Black Cardamom
- 2 Star Anise
- 1 Tbsp. Turmeric Powder
- 2 Tbsp. Cumin Powder
- 2 Tbsp. Coriander Powder
- 3 Tbsp. Dhansak Masala
- 2 Tbsp. Sambhar Masala
- 2 Tsp. Salt or to taste
- 2 Tbsp. Ghee
Doru:
- 1 Tbsp. Tamarind Paste
- 1 Tbsp. Jaggery
- 1 Tbsp. Lime Juice
Instructions
- Soak Fenugreek leaves and Kasuri Methi separately in water for 20 minutes and use the leaves after discarding the water.
- Wash all the lentils mentioned under running water before use.
- Cut Potatoes, Eggplant, and Pumpkin into 1” square pieces and thinly slice Tomatoes and Onion, and chop the Spring onion.
- Liter boiling water is required, and that will be added in batches.
- I have used a 5-liter Pressure Cooker to make Dhansak with the ingredient measures mentioned.
- Fill the Pressure cooker (till ½ of the cooker level) with Lentils, Mutton pieces, Potatoes, Eggplant and Pumpkin, half Tomato and Onion, Spring Onion, 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 also salt.
- Add 2 cups of boiling water and cook on a medium flame with the lid and vent weight on until 4-5 whistles come.
- Switch the flame off and wait till the pressure drops completely.
- Separate the mutton chunks from the mixture and leave the mixture at room temperature for 30 minutes so that the temperature drops completely.
- Using a food processor/ mixer/ colander, make a smooth (semi-smooth) paste of the lentil vegetable mixture.
- Now, Heat Ghee in a pan and temper the Ghee with Whole Cinnamon, Clove, Black Cardamom, and Star Anise. Add the rest of the onion slices and fry till the onion turns pink in color.
- Add remaining chopped tomatoes, Spring Onion, Coriander Leaves, Mint leaves, Fenugreek Leaves, Kasuri Methi, Ginger paste, and Garlic Paste, and cook till the raw aroma goes completely.
- Add Turmeric Powder, Cumin Powder, Coriander Powder, Dhansak Masala, Sambhar Masala, and salt.
- Cook for 2-3 minutes.
- Now, pour the Dal mixture over the cooked spices along with the mutton chunks and add 3 cups of water, and cook on a low flame for 20 minutes.
- Add water if required to maintain consistency.
- In ½ cup of hot water, add Jaggery, tamarind paste, and lemon juice, and strain the same. Pour over the Dhansak.
- Now cook for 5 more minutes. Switch the flame off. Dhansak is now ready to serve.
Serving Suggestion
- Serve Dhansak with Brown Rice and Kachumber.
Nutrition
Serving: 200g | Calories: 687kcal | Carbohydrates: 60.9g | Protein: 61.6g | Fat: 23.4g | Saturated Fat: 8.8g | Cholesterol: 164mg | Sodium: 1293mg | Fiber: 18.5g | Sugar: 11.6g
