Mutton Dhansak, a popular and lip-smacking dish is a favourite amongst the Parsi community. Elements of Persian and Gujarati cuisine are beautifully incorporated in preparing this dish. It is prepared by cooking mutton with a mixture of vegetables and four lentils (tur dal, chowli, val dal and masoor dal). Caramelised brown rice prepared by cooking rice in caramel water for a typical aroma and taste, compliments best with this delicacy.
Owing to its long preparation time and being a bit heavy to digest, this dish is generally prepared on Sundays in Parsi homes. It is also prepared on the 4th day after the death of a close person as for first 3 days no meat is consumed. Dhansak is used to break this period of abstinence, thus it is usually prepared on any day except for festivals and other auspicious occasions.
500 gm (1 lb 2 oz) lamb
100 gm ( 4 oz) tur dal (yellow lentils)
75 gm (3 oz) val dal (dried field beans)
100 gm (4 oz) masoor dal (peeled and split black lentils)
50 gm (2 oz) chowli (black eyed beans)
50 gm (2 oz) onions
100 gm (4 oz) red pumpkins
150 gm (6 oz) fenugreek leaves
6 green chillies
2 medium sized brinjals
1 teaspoon red chilli powder
30 gm (1 oz) mint leaves
1 teaspoon cumin seeds
1 tablespoon ginger paste
8 cloves garlic, ground into paste
10 peppercorns
1 teaspoon coriander seeds
½ teaspoon cloves
1 inch stick cinnamon
1 ½ teaspoons dhansak masala
2 tablespoons oil
Salt to taste
For the brown rice
300 gm (12 oz) rice
2 big onions, sliced, for garnish
2 tablespoons oil
1 teaspoon whole garam masala (cinnamon, cloves, cardamom, peppercorns)
Salt to taste
Wash and cut meat into pieces
Cut vegetables into small pieces
Chop onions fine
Wash the dals and soak them for 10 minutes
Roast and grind coriander seeds and cumin seeds
In a pan, heat oil, add coriander, cumin, peppercorns, cinnamon, cloves, green chillies; then chopped onions, ginger and garlic pastes, chilli powder and meat, and sauté for 2 minutes.
Add dals and vegetables, add 2 cups water, salt, dhansak masala and simmer till the meat is cooked
Remove the meat pieces from the gravy and pass the gravy through a strainer to mash well. Return the meat pieces. Garnish with mint leaves.
Heat oil, fry garam masala and sliced onions till they turn brown. Add salt, rice and 4 cups water. Simmer till rice is cooked.
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