Dhansak - (Parsi Dish)

(Sunday Lunch)
Dhansak consists of several types of lentils cooked with meat and vegetables and served with fried brown rice and kababs.

INGREDIENTS

Dal (lentils)
1/2 kg breast or leg of lamb cut into 1 inch cubes
2 medium onions, finely sliced
Make following Paste or use 2 teaspoons each of readymade Dhansak and Sambhar Masala with 6 garlic cloves.
6 garlic cloves
1 inch piece of fresh ginger root.
8 dry red chilies
1 desert spoon cumin seeds
1 desert spoon coriander seeds
1 inch piece cinnamon stick
2 cardamoms, peeled
4 black peppercorns
1 1/2 teaspoon turmeric powder
2 teaspoons dhana jeera powder (available in readymade pouches.
1/3 cup toover dal
1/3 cup moong dal
1/3 cup masoor dal
1 cup toover dal (yellow lentil)
1 medium brinjal (egg plant) cut into 4 pieces)
100 gms piece of red pumpkin cut into 4 pieces
A few sprigs small leaved methi bhaji (spinach) optional.
2 large tomatoes, chopped
1 tablespoon tamarind pulp or 1 teaspoon tamarind concentrate.
1 tablespoon grated jaggery
2 1/2 teaspoon salt
3 tablespoons vegetable oil or melted ghee.

METHOD

* Heat oil or ghee in a deep pan and fry onion in it till brown.
* Add masala paste, tumeric powder and dhana jeera powder and cook for 5 minutes.
* Add tomatoes and cook for 5 minutes
* Add meat and cook till water from meat has dried.
* Add the 3 dals, brinjal, methi bhaji and mix well
* Gradually add 6 cups water and salt bring to boiling point. Cover and cook on a slow fire till meat is tender. Remove pan from fire.
* Soak tamarind pulp in 1/3 cup boiling water for 15 minutes, then strain liquid through a sieve pressing down hard on the tamarind pulp to extract all its juices. Discard the pulp.
* Remove meat from the dal and keep aside.
* Mash dal through a colander into another pan then return meat to dal.
* Add tamarind juice and jaggery to meat and dal and cook on slow fire for 10 minutes adding extra water if dal is too thick.
* Before serving sprinkle over dal 1 finely sliced onion, fried brown, and 1/2 desert spoon finely chopped fresh coriander.
* Serve with Fried Brown Rice (2 cups) and kababs accompanied by kuchumbar and lemon slices.
* Serves 6.








Courtesy: Parsionline,