Dhansak Recipe




Ingredients :

50 gm lamb (cleaned & washed)

100gm toovar washed

75 gm masoor dal washed

30 gm ghee

150 gm chopped onion

2tbsp ginger garlic paste

100gm red pumpkin peeled & diced

100 gm brinjal peeled & diced

100 gm potatoes diced

50 gm sweet potatoes diced

30 gm fenugreek leaves chopped/spinach

30 gm coriander leaves chopped

200gm tomatoes chopped

8 pepper corn

2-3 green chilli chopped

1tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp dhania powder

1.5litres water

30 gm tamarind pulp

Dhansak masala (grind to paste) :

2 garlic

60 gm ginger

6 nos kashmiri dry chilli

1tsp cumin

1 tsp coriander

1stick cinnamon stick

2 cardamom

3 cloves

For garnishing :

1 brown onion slices

10 gm chopped coriander

2 slit green chilli

Method :

Heat 50 gm ghee in cooker, add chopped onions and saute.

Add ginger and garlic paste saute over slow heat for 2 minutes.

Add lamb and cook for 10 minute, then add both dals and vegetables dices.

Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.

Add around 1 1/2 litre of water and pressure-cook till one whistle.

Then simmer and again cook for 15 min or till lamb is done.

Open the cooker & remove lamb pieces keep aside.

Strain the vegetables & dal

In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.

Add strained dal, lamb pieces and tamarind pulp.

Cook for 5 min or correct consistency

Garnish with coriander leaves, slit green chilli and brown sliced onions.

Serve hot.

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