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A classic Parsi delight, this Mutton Dhansak is a rich and aromatic stew made with tender mutton, a blend of lentils, and vegetables. Its unique sweet, sour, and spicy flavor profile makes it a perfect centerpiece for a special meal, traditionally served with caramelized brown rice.
For 4 servings
Prepare the Lentils: Wash the toor dal, masoor dal, and chana dal thoroughly under running water. Soak them together in ample water for at least 30 minutes. After soaking, drain the water completely.
Pressure Cook Mutton and Dals: In a large pressure cooker, combine the soaked dals, mutton pieces, half of the chopped onions (1 medium), half of the chopped tomatoes (1 medium), ginger-garlic paste, cubed pumpkin, and cubed brinjal. Add the turmeric powder, red chili powder, 1 tsp of salt, and 5 cups of water. Stir well.
Cook until Tender: Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for approximately 25-30 minutes, until the mutton is fall-off-the-bone tender and the dals are completely soft and mushy. Let the pressure release naturally.
Blend the Dal Mixture: Once the pressure has released, open the cooker. Carefully remove the cooked mutton pieces and set them aside. Using an immersion blender, blend the dal and vegetable mixture directly in the cooker until it forms a smooth, thick puree. If you don't have an immersion blender, let the mixture cool slightly and blend in a regular blender in batches.
Prepare the Dhansak Base: Heat vegetable oil in a large, heavy-bottomed pan (kadai) over medium heat. Add the remaining chopped onions and sauté for 5-7 minutes until they turn golden brown. Add the remaining chopped tomatoes and cook for another 4-5 minutes until they soften and become pulpy.
Combine and Simmer: Add the Dhansak masala to the pan and sauté for 1 minute until fragrant. Pour the blended dal puree into the pan. Return the cooked mutton pieces to the mixture. Stir in the tamarind pulp, grated jaggery, remaining 1 tsp of salt, chopped methi, mint, and coriander leaves. Mix everything well.
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A classic Parsi delight, this Mutton Dhansak is a rich and aromatic stew made with tender mutton, a blend of lentils, and vegetables. Its unique sweet, sour, and spicy flavor profile makes it a perfect centerpiece for a special meal, traditionally served with caramelized brown rice.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 607.47 calories per serving with 48.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Develop Flavors: Bring the Dhansak to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10-15 minutes, allowing all the flavors to meld together beautifully. If the gravy seems too thick, you can add a splash of hot water to reach your desired consistency.
Prepare the Tempering (Vaghar): While the Dhansak simmers, heat ghee in a small tadka pan over medium heat. Add the cumin seeds and let them splutter. Add the whole dry red chilies and sliced garlic. Fry until the garlic turns a fragrant golden brown, being careful not to burn it.
Finish and Serve: Pour the hot tempering over the simmering Dhansak. Give it a final gentle stir. Turn off the heat and let it rest for 10 minutes before serving. This allows the flavors to deepen. Serve hot with traditional Parsi brown rice and a side of kachumber salad.
Omit the mutton and replace it with a mix of hearty vegetables like carrots, potatoes, and green beans, or add paneer cubes towards the end of the cooking process.
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to 3-4 whistles (about 15 minutes) as chicken cooks much faster.
Add 1-2 slit green chilies along with the onions and tomatoes in the pressure cooker for an extra kick of heat.
Combining mutton and a variety of lentils, this dish is packed with high-quality protein, essential for muscle building, tissue repair, and overall body function.
The blend of lentils and vegetables like pumpkin and brinjal provides a significant amount of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Mutton is a good source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, helping to prevent fatigue and anemia.
Mutton Dhansak is a quintessential dish from Parsi cuisine in India. It's a flavorful stew made by cooking mutton with a mixture of lentils (dal) and vegetables, seasoned with a special spice blend called Dhansak masala. It is known for its unique sweet, sour, and spicy taste.
A typical serving of Mutton Dhansak (around 1.5 cups or 550g) contains approximately 550-650 calories. The exact count can vary based on the fat content of the mutton and the amount of oil and ghee used.
Mutton Dhansak can be a part of a healthy diet as it is a well-rounded meal. It's rich in protein from mutton and lentils, and high in fiber from the dals and vegetables, which aids digestion. However, it can be high in calories and fat, so portion control is recommended.
Yes, this recipe adapts well to an Instant Pot. Use the 'Sauté' function for browning the onions and masala. Then, add the mutton, dals, and water, and pressure cook on 'High' for 20-25 minutes. Follow the remaining steps as written.
Leftover Dhansak can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.