Wednesday

MUTTON DHANSAK - ALSO CHICKEN OR VEGETARIAN

MUTTON DHANSAK - ALSO CHICKEN OR VEGETARIAN



250 gms TOOR (TUVAR, ARHAR) LENTIL
1 SMALL FISTFUL RED MASOOR LENTIL
1 " " MOONG DAL
1 " " BENGAL GRAM LENTIL
1 " " VAAL (AVERAKAI) LENTIL
250 GMS RED PUMPKIN, WASHED & CUT INTO BIG PCS
3 BIG TOMATOES, ROUGHLY CHOPPED
3 BIG ONIONS CHOPPED
1/2 CUP MINT LEAVES CHOPPED
2/3 GREEN CHILLIES, CHOPPED
1/2 CUP FENUGREEK LEAVES CHOPPED
1 RAW MANGO (IN SEASON) CHOPPED

MUTTON
APPROX 750 GMS TO ONE KG MEAT ....KEEP THE PCS BIG.



CHICKEN
1 WHOLE CHICKEN ....KEEP THE PCS BIG



Wash all the dals together thoroughly and soak in filter water.. about 2/3 hours is enough. Don't throw away the soaking water as all your vitamins will be in there. Instead use it to cook. Put in all the chopped items along with the dals in a pressure cooker and if using meat.....that too. Season with salt and turmeric powder and boil.


Plain dal would require about 15 minutes
If using chicken the same time.


If using mutton about 20/25 minutes would be required.


Let the cooker cool and then open. Using a slotted spoon take the meat out of the dal. Strain the dal through a big sieve. Next comes the tempering for which another set of ingredients are necessary.


1/2 cup oil
2 heaped tablespoons ginger/garlic paste
2/3 tablespoons dhansak masala powder(RECIPE ELSEWHERE ON THIS SITE)
1 tablespoon red chilli powder
1 heaped teaspoon garam masala powder.



Heat the oil and add the ginger/garlic paste to it first. Allow to cook for about 5 minutes then add the dhansak masala powder.
Add the other spices and continue sauteing. Add a cup of water and cook till the oil separates. Add to the pureed dal and allow to boil. After you have put the fire off add the meat and allow a little while for the taste to improve.
This dal always tastes the best a day after it is cooked. Serve with brown rice and parsi salad (given elsewhere).



BROWN RICE

1/2 KG LONG OR SHORT-GRAINED RICE ( WASHED ANDSOAKED FOR HALF HOUR)
2 TEASPOONS SUGAR
1 SMALL ONION CHOPPED FINE
1 SMALL STICK CINNAMON
3 CLOVES
5 PEPPERCORNS
1 TEASPOON CUMIN SEEDS
1 TABLESPOON OIL

HEAT THE OIL AND ADD THE SUGAR TO CARAMELISE. WHEN ALMOST DONE ADD THE ONION AND SPICES AND FRY FOR ABOUT 2 MINUTES. ADD THE CUMIN SEEDS
AND A SMALL CUP OF WATER. BRING TO BOIL AND REMOVE FROM THE FIRE. PUT THE WASHED RICE IN A GLASS DISH, ADD THE SALT AND THE TEMPERING AND COOK IN A MICROWAVE OR IN A RICE COOKER.
TO COOK RICE IN A MICROWAVE COVER THE RICE WITH ABOUT 2 INCHES OF WATER. COOK FOR ABOUT 15 MIN OPEN. LEAVE TO STAND WITHOUT OPENING THE DOOR. NOW COVER THE DISH AND COOK FOR ANOTHER 5 MINUTES OR SO TILL RICE IS DONE. IF REQUIRED ADD A LITTLE MORE WATER. ALL RICE IS NOT THE SAME AND THEREFORE DOES NOT ABSORB THE SAME AMOUNT OF WATER EVERYTIME.



2 comments:

  1. Anonymous8:15 AM

    Wooww....I think this is the best recipe for mutton dhanshak !!!
    It sounds so authentic and also quite healthy to eat.

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  2. Delna8:42 PM

    I am Parsi, and your dhansak recipe is certainly the most authentic I have seen online (also closest to how I make it).
    Your other recipes seem very interesting and worth trying. And a good way to check whether one can improve on a dish.
    Thanks. Good work!

    ReplyDelete