Parsi Mutton Dhansak | delicious Mutton cooked with lentils | @KiritChevli

Описание: Parsi Mutton Dhansak:
This dish is a beautiful blend of lentils, vegetables, mutton and aromatic spices cooked together to create rich flavours. Traditionally enjoyed with caramelised brown rice. This dish is must try for anyone who loves Parsi food.
Ingredients:
1. Mutton pieces. 500 gms
2. Toor daal (pigeon peas) 1/3 rd cup
3. Masoor Daal Red lentil. 1/3rd cup
4. Chana daal ( split Bengal gram) 1/3rd cup
5. Mung Daal (yellow lentil) 1/3 rd cup
6. Lauki (bottle gourd) or pumpkin 150 gms
7. Brinjal. 75 gms
8. Potatoes. 2 medium
9. Carrot. Small piece
10. Greens of fresh fenugreek leaves 1 bunch
11. A small bunch of fresh coriander leaves
12. 10-15 mint leaves
13. Tomatoes. 2 medium
14. Onions. 2 medium
15. Green chillies chopped. 4
16. Ginger garlic paste. 1 Tspoon
17. Bay leaves. 2
18. Salt to taste
19. Turmeric powder. Quarter Tspoon
20. Red chilli powder. 1 Tspoon
21. Kashmiri red chilli powder 1 Tspoon
22. Dhanya powder (coriander powder) 2 Tspoon
23. Cumin powder. 1 Tspoon
24. Garam masala Powder. Half Tspoon
25. Dhansak masala powder. 4-5 tablespoon
26. Oil
27. Ghee (clarified butter). 2 tablespoon

Method:
We will cook Mutton and Daal separately and then combine together.
Cooking mutton:
1. Heat2- 3 tablespoon oil.
2. When oil is hot, add chopped onion.
3. When light golden brown, add chopped green chillies and 2Tspoon ginger garlic paste.
4. Add splash of water.
5. When raw smell vanish, add chopped tomatoes and salt to taste.
6. When tomatoes are soft add mutton pieces.
7. Sauté for 15 minutes on medium flame.
8. Add Quarter Tspoon turmeric powder, 1 Tspoon red chilli powder, 1 Tspoon Kashmiri red chilli powder, 2 Tspoon coriander (Dhanya) powder, 1 Tspoon cumin (jeera) powder and half Tspoon Garam masala powder.
9. Add a little water to avoid masalas from burning.
10. After 2-3 minutes sautéing, add 1 cup hot water.
11. When gravy bubbles cover the lid of pressure cooker and blow 4 whistles on medium flame.
12. When steam is released open the lid.
13. Check the mutton. Mutton is almost done.
14. Now we will cook Daal (lentils) in another cooker.
15. Boil 3 cups water.
16. When water boils, add all 4 soaked lentils.Add 1 Tspoon black salt (which looks pink). If you don’t have black salt add regular salt.
17. Add Quarter Tspoon turmeric powder, half Tspoon red chilli powder, half Tspoon Kashmiri red chilli powder, 1 Tspoon coriander ( Dhanya) powder,half Tspoon cumin powder (jeera powder).
18. add 4-5 tablespoon dhansak Masala Powder. If you don’t have it, prepare at your home. I uploaded recipe on my YouTube channel before a few months.
19. Add lauki (bottle gourd) or pumpkin (kaddu)., brinjal, peeled and cut potatoes, chopped carrot.
20. Add green leaves of fresh methi (fresh fenugreek leaves).
21. Add chopped fresh coriander leaves and chopped mint leaves
22. Mix and add 1 Tspoon ginger garlic paste. Mix well.
23. When boils, cover the lid of pressure cooker and blow 5-6 whistles on medium flame,
24. When steam is released, open the lid.
25. Move blender.
26. Squeeze half lime
27. Add cooked mutton to cooked lentils.
28. Mix well
29. Here Taste and adjust salt and dhansak masala powder .
30. Adjust the consistency with hot water.
31. Give Tadka of chopped garlic with ghee (clarified butter).
32. Parsi Mutton Dhansak is ready.
33. Savour the taste with brown caramelised rice.
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