Dhansak
Want to try out an exotic Parsi dish? Try out Dhansak, the perfect dish to warm your taste buds.

Name: Dhansak
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Ingredients: 3 Kashmiri red chilies; ½ tsp Pepper Corn; 1 Star Anise (Chakr Phool); 3 Green Cardamom; 1 Black Cardamom; ½ tsp Cumin Seeds (Jeera); 3 Cloves (Laung); 1 tbsp Coriander Seeds (Dhaniya Sabut); ½ inch Cinnamon Stick (Daalchini); 1 tsp Turmeric Powder (Haldi); 1 tsp Kasturi Methi; 6 Red Chilies (Or as per taste); 3 Green Chilies; ¼ cup Fresh Coriander, chopped; ¼ cup Fresh Dill, chopped (Soa/Shepu); 5 tbsp each of Chana Dal, Toor Dal, Masoor Dal, Moong Dal (soaked for 2 hours); 3 Tomatoes, chopped; ½ cup Onion, chopped; 2 Bay Leaves (Tejpatta); 1 tbsp Ginger Paste; 1 tsp Garlic Paste; 400 grams Mutton with Bone (cut into small pieces); ¼ cup Tamarind Juice; 1 tsp Jaggery (Gur); 2 tbsp Ghee

Save Recipe Print

Ingredients

3 Kashmiri red chilies
½ tsp Pepper Corn
1 Star Anise (Chakr Phool)
3 Green Cardamom
1 Black Cardamom
½ tsp Cumin Seeds (Jeera)
3 Cloves (Laung)
1 tbsp Coriander Seeds (Dhaniya Sabut)
½ inch Cinnamon Stick (Daalchini)
1 tsp Turmeric Powder (Haldi)
1 tsp Kasturi Methi
6 Red Chilies (Or as per taste)
3 Green Chilies
¼ cup Fresh Coriander, chopped
¼ cup Fresh Dill, chopped (Soa/Shepu)
5 tbsp each of Chana Dal, Toor Dal, Masoor Dal, Moong Dal (soaked for 2 hours)
3 Tomatoes, chopped
½ cup Onion, chopped
2 Bay Leaves (Tejpatta)
1 tbsp Ginger Paste
1 tsp Garlic Paste
400 grams Mutton with Bone (cut into small pieces)
¼ cup Tamarind Juice
1 tsp Jaggery (Gur)
2 tbsp Ghee
Salt to taste

Preparations

Heat the Pot on medium heat. When hot, add red chili, pepper corn, bay leaves, star anise, green cardamom, black cardamom, cloves, cumin seeds, cinnamon and dry roast the spices.
Transfer the dry roasted spices into USHA Spice Grinder, grind into a fine powder and keep aside.
In the same pot add 1tbs ghee and heat. Add coriander seeds and Kashmiri red chilies.
Add the dry roasted Kashmiri red chillies, coriander seeds, green chililes, fresh coriander and fresh dill and grind into a smooth paste (add a tbsp or two of water if required.)
Add 1 tbsp. ghee in the pot and heat on medium temperature. Stir in the onion until translucent. Add the ginger garlic paste and fry the onion until golden brown.
Add the tomatoes and the wet masala. Cook it till the oil is separate from this Masala.
Add the mutton and mix well. Cook the mutton until it changes color.
Add 3 cups of water and all the dals, turmeric and salt and bring to a boil. Cover the pan with lid and reduce heat to low
Cook the mutton until tender, stirring it at regular intervals.
Add tamarind juice and jaggery (gur) and mix well.
Add 1 tbsp of dry garam masala and kasuri methi. Cook it until all the flavours are infused well.
Garnish with ginger julienne and fresh coriander and serve hot with brown rice