Dhansak (Lamb cooked with mixed grams and vegetables) recipe
information
a typical Parsi dish
ingredients
1 kg (2.2 lb) Lamb / Chicken, cut into small pieces
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
3 Onions, finely chopped
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tbsp (20 g) Dhansak masala
1/4 cup (28 g) Lentil (masoor daf), washed
1 cup (150 g) 5 oz Split red gram (arhar dal)
1/4 cup( 75 g) 2 1/2 oz Green gram (sabut moong dal)
1/4 cup (40 g) Bengal gram (chana da!)
50 g (1 3/4 oz) Red pumpkin (lal kaddu), chopped
1 Aubergine (baingan), small, chopped
2 Tomatoes, small, chopped
1 Onion, big, chopped
1 Potato, chopped
2 tbsp (10 g) Fenugreek (methi) leaves, fresh or 1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
3 Onions, finely chopped
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
2 tbsp (20 g) Dhansak masala
1/4 cup (28 g) Lentil (masoor daf), washed
1 cup (150 g) 5 oz Split red gram (arhar dal)
1/4 cup( 75 g) 2 1/2 oz Green gram (sabut moong dal)
1/4 cup (40 g) Bengal gram (chana da!)
50 g (1 3/4 oz) Red pumpkin (lal kaddu), chopped
1 Aubergine (baingan), small, chopped
2 Tomatoes, small, chopped
1 Onion, big, chopped
1 Potato, chopped
2 tbsp (10 g) Fenugreek (methi) leaves, fresh or 1 tsp (1/2 g) Dry fenugreek leaves (kasoori methi)
method
1. Wash and soak the lentil and the red and green grams separately for 1 hour. Drain and keep aside.
2. Heat the oil in a pan; saute the onions, ginger-garlic paste, and dhansak masala till brown.
3. Pressure cook the lamb / chicken, lentil, grams, vegetables, and onion mixture with adequate water till the meat is done. Keep aside to cool.
4. Remove the meat pieces; mash and strain the remaining mixture. Then cook for 5 - 7 minutes. Now add the meat and cook till the mixture becomes thick.
5. Serve hot.
2. Heat the oil in a pan; saute the onions, ginger-garlic paste, and dhansak masala till brown.
3. Pressure cook the lamb / chicken, lentil, grams, vegetables, and onion mixture with adequate water till the meat is done. Keep aside to cool.
4. Remove the meat pieces; mash and strain the remaining mixture. Then cook for 5 - 7 minutes. Now add the meat and cook till the mixture becomes thick.
5. Serve hot.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
