Parsi Mutton Dhansak

Method

1. 1

   Soak all the 3 dals in water for 3 hours or even overnight.

   Toor DalMoong DalMasoor Dal

2. 2

   Add all the ingredients for the dal mixture in a pressure cooker. Cook on high flame for 1 whistle, then reduce the flame and cook for a further 4 whistles.

   SaltWaterYellow PumpkinTomatoTurmeric PowderBrinjal

3. 3

   In a pan on low flame, saute all the spices until fragrant.

   Coriander SeedsStar AniseDry Red ChilliBlack PeppercornsCinnamonClovesGreen CardamomFenugreek Seeds

4. 4

   Turn off the flame and add green chili, coriander leaves, and water and grind to a fine paste.

   Green ChilliWaterCoriander Leaves

5. 5

   Heat oil in a pan and add the sliced onions along with salt. Saute until the onions turn golden brown. Add the ginger-garlic paste.

   SaltSunflower OilOnionGinger Garlic Paste

6. 6

   Add the mutton pieces and cook for 5 minutes.

   Mutton

7. 7

   Add water, cover, and cook for 30 minutes on low heat until the mutton is completely cooked through. Cook for longer if necessary.

   Water

8. 8

   Add the cooked dal and the previously prepared Dhansak masala to the mutton.

   Water

9. 9

   Adjust the consistency with ¾ cup of water or up to the desired consistency. Allow it to cook for 5 minutes. Serve with Parsi brown rice.