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Mutton Dhansak

Mar-08-2018
Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mutton Dhansak RECIPE

This is a signature dish of the Parsi cuisine. Very spicy and tangy, no menu is complete without this delicacy where the mutton is cooked in a combination of two or more lentils and eggplants. Cubed red pumpkin, if preferred can also be added. It can be had both with Parsi biryani or flat bread. Without the mutton, this dish can be termed as a very nutritious dish and also a gourmet delight on a vegetarian platter.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Parsee
  • Side Dishes

Ingredients Serving: 4

  1. 1/2 cup chana dal (Bengal gram)
  2. 1/4 cup tuvar dal (split pigeon pea)
  3. 10-12 mutton cubes, boiled
  4. 1-2 long eggplants, diced
  5. 1 onion, chopped
  6. 1 tbsp. ginger-garlic paste
  7. 1 tomato, chopped
  8. 1/2 tsp. tamarind paste
  9. salt to taste
  10. 1/2 tsp. tamarind paste
  11. 1 tsp. red chili powder
  12. 1 tsp. garam masala powder
  13. 1 tbsp. coriander-cumin powder
  14. 1/2 tsp. pepper powder
  15. handful of mint leaves, chopped
  16. 2-3 tbsp. oil
  17. onion rings & mint leaves to garnish (opt)

Instructions

  1. Pressure cook the lentils, eggplants, turmeric powder and mint leaves in 2 cups of water for 10 minutes on low flame after the first whistle.
  2. Whisk the lentils.
  3. Add the boiled mutton and salt and keep aside.
  4. Heat oil in a pan and saute the onions till light brown.
  5. Add the tomatoes and continue to fry till it is mashed.
  6. Add the ginger-garlic paste and all the remaining powdered spices mixed with a little water. Saute till the oil separates.
  7. Add the boiled dal and tamarind paste mixed with 1/4 cup water.
  8. Cover and simmer for 3-4 minutes on low flame. Keep stirring at intervals.
  9. Serve, garnished with onion rings and mint leaves.

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Shelly Sharma
Mar-08-2018
Shelly Sharma   Mar-08-2018

Mouthwatering.

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