Dhansak

Name: Dhansak
Ingredients: 3/4 cup toor dal; 1/2 cup masoor dal; 1 sm. brinjal; 1 sm. piece red pumpkin; 2 to 3 sprigs Methi bhaji; 1/2 leg of lamb, cut into 2-1/2 cm. pieces; 2 onions, finely chopped; 2 lg. tomatoes; 2 tsp. salt; 1 tsp. ground ginger garlic paste; 2 tsp. dhansakmasala; 2 tsp. dhaniajeera masala; 2 tsp. sambhar masala; 2 to 3 tbsp. oil; 1/4 tsp. haldi powder; 5 green chilies; 5 red chilies; 1 tsp. cumin seeds; 1 sm. cloves garlic; 5 to 6 peppercorns; 1 to 2 stick cinnamon (grind the above spices to a paste)

21 ingredients

10 steps

Ingredients

3/4 cup toor dal
1/2 cup masoor dal
1 sm. brinjal
1 sm. piece red pumpkin
2 to 3 sprigs Methi bhaji
1/2 leg of lamb, cut into 2-1/2 cm. pieces
2 onions, finely chopped
2 lg. tomatoes
2 tsp. salt
1 tsp. ground ginger garlic paste
2 tsp. dhansakmasala
2 tsp. dhaniajeera masala
2 tsp. sambhar masala
2 to 3 tbsp. oil
1/4 tsp. haldi powder
5 green chilies
5 red chilies
1 tsp. cumin seeds
1 sm. cloves garlic
5 to 6 peppercorns
1 to 2 stick cinnamon (grind the above spices to a paste)

Directions

1

Heat oil in a pan and fry the onion until brown.
2

Add the ground masala and the dry masala powder; add in tomatoes and fry well.
3

Add the mutton pieces and saute it along with the masala until the water of the mutton dries up and oil floats on top.
4

Add 1 cup of water and pressure-cook the mutton for 15 minutes and set aside.
5

In cooker mix the dals and vegetables, add salt, haldi, and enough water to cover the dals and pressure-cook for 15 minutes.
6

Cool and set aside.
7

Sieve the dal after it is cooked, add the cooked mutton with the masala to the dal, and cook on slow fire until thick scum forms on top and the dal looks thick and dark brown in colour.
8

Squeeze the juice of 1 lemon into it.
9

Add water if the dal is too thick.
10

Serve piping hot with brown rice, kababs and kachumbar.