pals86

DHANSAAK


Non-Veg | Non Spicy | Parsi
Ingredients
Serves 4
1/4 cup Lentil split (masoor dal)
1 inch piece Ginger (chopped)
2 Green chillies (slit & deseed)
100 gms Pumpkin (1 cm cubes)
1 large sized Potato (1 cm cubes)
3 medium sized Brinjals (1 cm cubes)
1/4 medium bunch Fresh fenugreek leaves (methi, finely chopped)
1/4 medium bunch Fresh mint leaves (finely chopped)
1/2 medium bunch Fresh coriander leaves (finely chopped)
2 medium sized Tomatoes (finely chopped)
1/4 cup Ghee
10 Peppercorns
1/2 tsp Turmeric powder
1 tsp Red chilli powder
Salt to taste
2 tbsps Dhansaak masala
3 tbsps Tamarind pulp
500 gms Mutton (cubed)
1/4 cup Pigeon pea split (toovar dal)
2 medium sized Onions (sliced)
5-6 cloves Garlic (chopped)

Method
1. Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water.
2. Heat ghee in a pan. Add onions and sauté.
3. Add ginger and garlic and sauté for three to four minutes.
4. Add mutton pieces and continue to sauté for five to ten minutes till lightly browned.
5. Add peppercorns, green chillies, turmeric powder and red chilli powder and mix.
6. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potatoes, salt and three cups of water.
7. Bring it to a boil. Cook for ten minutes. Add methi leaves, mint leaves and mix.
8. Add tomatoes and cover and cook till the mutton is done. This may take thirty to forty five minutes.
9. You can cook in a pressure cooker too in which case it will get cooked faster.
10. Switch off the heat. Remove mutton pieces and add dhansaak masala.
11. Mix and add tamarind pulp. Mash the mixture in a blender.
12. Transfer into a deep pan and add mutton pieces. Adjust consistency by adding water.
13. Sprinkle chopped coriander leaves and cook for a further five minutes.

Serve hot with brown rice.