Indian Food Recipes: Mutton Dhansak

 By Nandini Bhushan*

Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is  influenced with these choices making them unique and distinctive from one another.

Also try: Indian Food Recipes: Maharashtrian Tawa Kolambi Masala Fry

Mutton Dhansak

Parsi cuisine is one of the most flavourful cuisines but remains largely unexplored. Its journey from old Irani cafe to the mumbai street as well as high end eateries has been an iconic one. Historically influenced by Persian and Indian culture, Parsi food has a distinct and unique flavour with a perfect blend of acid and sweetness called “Khatti Mithu“. One such wholesome dish is Mutton Dhansak that is a must try Parsi delicacy. A quintessential comfort food dhansak is a combination of mutton cooked along with lentils and vegetables that is traditionally served with brown rice and cucumber salad.

Ingredients

Mutton : 1 kg

Toor dal : ¼ cup

Masoor dal : ¼ cup

Ginger : 2 inch

Garlic : 6 cloves

Onion : 3

Tomatoes : 2

Fenugreek leaves : 6 tsp

Pumpkin : 200 gms

Brinjal : 4 medium sized

Potatoes : 2 large

Green chilli : 4

Coriander leaves : 4 tsp

Ghee : ½ cup

Peppercorn : 20

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Garam masala powder : 3 tsp

Dhansak masala : 2 tsp

Tamarind paste : 4 tsp

Jaggery : 2 tsp

Salt as per taste

Step 1

Soak the dal for at least half an hour. 

Step 2

Heat ghee in a thick bottom pan. Add the sliced onion and saute till it changes the colour. Once done add the ginger garlic paste and stir for a minute.

Step 3

Next add the mutton pieces and saute for five to seven minutes. Put the pepper corn, green chilli and red chilli powder and combine them all together.

Step 4

Drain the excess water from the soaked dal and add to the mutton and saute. Add the cubed potatoes, pumpkin and brinjal along with salt and required water. Cover the pan with lid and cook for about ten minutes.

Step 5

Put the chopped methi leaves and stir them. Finally add the chopped tomatoes and cover and cook on a medium heat for about thirty to forty minutes till the mutton is tender.

Step 6

Add the tamarind paste, jaggery, dhansak masala and garam masala and let it come to a boil. Turn off the flame and remove the mutton pieces and mash the vegetables till it is pureed.

Step 7

Transfer the mashed vegetables into the serving bowl and add the mutton pieces. Garnish with coriander leaves and serve it with brown rice.

*Nandini Bhushan is a well-known food blogger