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Photo of Dhansak by Sujata Limbu at BetterButter
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Dhansak

Aug-18-2015
Sujata Limbu
0 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dhansak RECIPE

This traditonal Parsi dish made from meat, lentils along with a mix of flavourful spices is a must try recipe for any food lover.

Recipe Tags

  • Non-veg
  • Festive
  • Parsee
  • Pressure Cook
  • Main Dish

Ingredients Serving: 6

  1. 200 grams masoor dal
  2. 200 grams moong dal
  3. 400 grams toor dal
  4. 1 kg chicken/mutton
  5. 1 small sized capsicum
  6. 2 small sized brinjals
  7. 1 small sized slice of pumpkin
  8. 2 small sized onions
  9. 2 teaspoon methi seeds
  10. 2 teaspoons turmeric powder
  11. 2 teaspoon red chilli powder
  12. 2 teaspoon garam masala powder
  13. Freshly squeezed juice of 1 lemon
  14. 3 teaspoon ginger-garlic paste
  15. Few mint leaves and sliced onions to garnish
  16. salt to taste
  17. 2 teaspoon dry dhansak masala powder (recipe below)-
  18. 8-10 dry red chillies
  19. 2 teaspoon cumin seeds
  20. 5 teanspoon coriander seeds
  21. 1/4 teaspoon nutmeg powder
  22. 1/2 teaspoon sesame seeds
  23. 5 cloves
  24. 1 black cardamom seeds
  25. 1 teaspoon fenugreek seeds
  26. 1 tablespoon peppercorns
  27. 1 cinnamon stick
  28. 5 teaspoon aniseed(saunf)
  29. 2 teaspoon mustard seeds
  30. 3 bay leaves (tejpatta)

Instructions

  1. Wash and soak the dals for 5 hours before cooking this dish.
  2. Also marinate the meat with 2 tsp ginger-garlic paste and salt, keep this overnight or for 4 -5 hours as well.
  3. Note that the soaking and marination is the key to this dish, so don’t skip it.
  4. The next step is to finely chop the following vegetables-capsicum, brinjal, pumpkin, and onion.
  5. Take a large pressure cooker, heat the oil then saute the onion. Add a teaspoon of ginger-garlic paste, fry until the onion becomes golden brown in colour.
  6. Then add in all the masala powders along with salt according to taste. Stir well till fragrant.
  7. Put the vegetables in and mix to coat properly with the masala. Let it cook till they become quite soft, then add in all the dals together along with 3 to 4 cups of water.
  8. Cover the pressure cooker lid and let it cook on a low flame for 10 minutes or until the cooker blows 3-4 whistles.
  9. In the meantime, take a large pan/pot and heat a little oil. Once the oil is hot, put in the chicken and stir for a few seconds.
  10. Pour some water into the pot and cover the lid. Lower the flame, let this simmer and cook for 15 to 20 minutes.
  11. After the dal has cooked, pour it into a separate large pot. Let it cool a bit. Blend this dal mixture with the help of a hand mixer, so that it is even and smooth.
  12. Take the chicken out from the pan/pot and add it into the large pot with the dal.
  13. Pour in the lemon juice and let it simmer and cook for another 10 minutes or so.
  14. Serve warm with a garnish of mint leaves and sliced onions alongside freshly boiled rice.

Reviews (2)  

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sulani perera
Oct-27-2016
sulani perera   Oct-27-2016

:heart_eyes:

kainaz mehta
Oct-27-2016
kainaz mehta   Oct-27-2016

yum

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