Simple Way to Make Super Quick Homemade Mutton Dhansak

Hey everyone, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Homemade Mutton Dhansak. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mutton Dhansak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Dhansak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can cook Mutton Dhansak using 17 ingredients and 7 steps. Here is how you can achieve it.

#reststyle - This is a signature dish of the Parsi cuisine and a very popular one in any Parsi restaurants. 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.

Ingredients and spices that need to be Take to make Mutton Dhansak:

1. 1/2 cup chana dal (Bengal gram)
2. 1/4 cup tuvar dal (split pigeon pea lentil)
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. to taste salt
10. 1/2 tsp turmeric powder
11. 1 tsp red chilli powder
12. 1 tsp garam masala powder
13. 1 tbsp coriander-cumin powder
14. 1/2 tsp pepper powder
15. handful mint leaves, chopped
16. 2-3 tbsp oil
17. As required onion rings & mint leaves to garnish (opt)

Instructions to make to make Mutton Dhansak

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. Add the boiled mutton and salt and keep aside.
3. Heat oil in a pan and saute the onions till light brown.
4. Add the tomatoes and continue to fry till it is mashed.
5. Add the ginger-garlic paste and all the remaining powdered spices mixed with a little water. Saute till the oil separates.
6. Add the boiled dal and tamarind paste mixed with 1/4 cup water. Cover and simmer for 3-4 minutes on low flame. Keep stirring at intervals. Adjust water according to the consistency desired. This dish calls for a semi thick gravy.
7. Serve, garnished with onion rings and mint leaves.

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