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Recipes >> Mutton Recipes > Dhansak

Dhansak

Dhansak
Prep Time
1 Hour + 10 Mins
Cook Time

50 Mins
Serves

4
This delicious and popular Parsi dish can be made with chicken or lamb. You can even omit the meat altogether and go vegetarian.
Viewed: 11786
Source:  Asma Jan Muhammad
2 Ratings
3 out of 5 stars
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Ingredients

  • Red and green lentils (Moong-masur dal) 1/3 cup
  • Red pumpkin 1/2 kg
  • Turmeric powder 1/2 tsp
  • A small pieces of cinnamon
  • Cloves 6
  • Onions, chopped 2
  • Tomato, chopped 1 large
  • Tamarind soaked in 1/2 cup of water 1 tbsp
  • Jaggery(unrefined brown sugar) 1 tbsp
  • Salt to taste
  • Brinjal, sliced 1
  • Curry leaves 10
  • Coriander, fresh and chopped 1 tbsp
  • Meat, cooked (optional) 1/3 kg
  • Oil or ghee 4 tbsp
  • For the curry paste:
  • Garlic cloves 8
  • Dry red chillies 6
  • Ginger root 2" piece
  • Coriander seeds 2 tsp
  • Cloves 4
  • Cumin seeds 1 tsp
  • Black cardamoms 2
  • Cinnamon stick 1 small piece
  • Grind together to paste, keep aside.

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Cooking Directions

  1. Soak the lentils for an hour, drain.

  2. Combine the lentils with turmeric, pumpkin and brinjal.

  3. Add 4 cups water, salt, curry leaves, cinnamon, cloves.

  4. Cook till the lentils are done.

  5. Remove the spices and sieve the mixture.

  6. In another pan, heat the oil, fry onions till done.

  7. Remove excess oil, keeping 1 tbsp in pan.

  8. Saute the ground spices for 10 minutes, add the tomatoes, cook till soft, then stir in the lentil mixture with a cup of water.

  9. Sieve the tamarind and stir in along with jaggery and coriander, cook for a few minutes.

  10. Add the meat, cook for a few minutes and serve the dhansak with brown rice and kachumbar.

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