Mutton DhansakFeatured

Mutton Dhansak

The Mutton Dhansak is ideally served with caramelised brown rice and kachubar (onion salad). Recipes for these can be found on the Bawi Bride blog.

Category: 
Pulse/Diet: 

Cooking time

Ingredients

For 4 Person(s)

Meat

  • 600 g Mutton - boneless
  • 3/4 tbsp ginger garlic paste
  • 2 tsp salt

Dal

  • 800 ml Mutton stock
  • 200 g Toor dal
  • 50 g brinjal
  • 50 g fresh methi leaves
  • 3 chilies
  • 75 g pumpkin
  • 1/2 cup coriander
  • 3 stalk spring onion
  • 1 tsp turmeric powder
  • 1/2 tbsp red chilli powder

Tadka

  • 1 tbsp ghee
  • 1 tbsp Dansak Masala
  • 1 tbsp Parsi Sambhar Masala
  • 175 g tomatoes
  • 8 curry leaves
  • 4 drumsticks, cut into 3

Directions

  1. Marinate mutton for atleast 30 mins in ginger garlic paste and salt
  2. Pressure cook the mutton for 3 whistles and 10 mins on slow
  3. Boil drumstick piece in salted water, squeeze out the juice
  4. Chop all the vegetables and keep aside
  5. In a pressure cooker, add the mutton stock, vegetables, dal, turmeric and red chilli powder. Cook for 3 whistles and 10 minutes on slow.
  6. In another pan, add ghee to make the tadka. Add in the tomatoes and cook for 4 – 5 mins until soft.
  7. Now, add in the Dhansak Masala, Sambhar Masala and Curry leaves and cook for 6 - 7 mins. After the cooker with the dal opens, add in the tadka and drumstick. Blend until dal is smooth.
  8. Now add in the mutton and simmer for another 10 minutes on slow heat
  9. Serve with Caramelised Brown Rice and Kachubar
  10. Replace with chicken and chicken stock if making Chicken Dhansak or with plain water and no meat for Veg Dhansak

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