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Friday, 28 November 2014

Parsi Style Mutton Dhansak (Mutton Cooked With Lentils & Vegetables)

          
            This is a signature dish of the Parsi cuisine. Very spicy and tangy, no menu is complete without this delicacy where the mutton is cooked in a combination of two or more lentils and eggplants. Cubed red pumpkin, if preferred can also be added. It can be had both with Parsi biryani or flat bread. Without the mutton, this dish can be termed as a very nutritious dish and also a gourmet delight on a vegetarian platter. Please check for a step by step method with pictures to preparing this delicacy,








  • 1/2 cup chana dal (Bengal gram)
  • 1/4 cup tuvar dal (split pigeon pea lentil)
  • 10-12 mutton cubes, boiled
  • 1-2 long eggplants, diced
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1/2 tsp. tamarind paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. pepper powder
  • handful of mint leaves, chopped
  • 2-3 tbsp. oil
  • onion rings & mint leaves to garnish (opt)
      





           Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 10 minutes on low flame after the first whistle.

           Whisk the boiled dal. Add the boiled mutton and salt and keep aside. Heat oil in a pan and saute the onions till light brown. Add the tomatoes and fry till it is mashed.

          Add the ginger-garlic paste and all the remaining powdered spices mixed with a little water. Saute till oil separates from the sides of the pan.

          Add the boiled dal and tamarind paste mixed with 1/4 cup water. Simmer on low flame for 3-4 minutes. 

          Adjust water according to the consistency desired. This dish calls for a semi thick gravy. Serve, garnished with onion rings and mint leaves.




                 Pressure cook the lentils, eggplants, turmeric powder and mint leaves for 10 
                 minutes on a low flame after the first whistle.



                               The boiled lentils with the eggplants and mint leaves.



                                Whisk the lentils.



                                Add the boiled mutton and salt and keep aside.



                               Heat oil in a pan and saute the onions till light brown.



                               Add the tomatoes and continue to fry till it is mashed.



                Add the ginger-garlic paste and all the remaining powdered spices mixed with a
                 little water. Saute till the oil separates.



                               Add the boiled dal and tamarind paste mixed with 1/4 cup water.



                 Cover and simmer for 3-4 minutes on low flame. Keep stirring at intervals.






                               Serve, garnished with onion rings and mint leaves.











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