Mutton Dhansak

Name: Mutton Dhansak
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in pieces); 0.25 cup toor dal (washed and soaked); 0.25 cup masoor dal (washed and soaked); 200 g pumpkin (peeled and cubed); 150 g eggplant (cubed); 1 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 2 tsp ginger-garlic paste; 1 tbsp tamarind paste; 2 tbsp oil; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp cumin seeds; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(95)

TASTE SCORE

9/10

A rich Parsi curry that brings together tender mutton, lentils, pumpkin, and warming spices in one pot. The gentle sweetness of vegetables balances the tang from tamarind for a deeply comforting dish.

PREP

20m

COOK

55m

SERVES

1 KATORI

606 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the lentils and prep the vegetables.
1.Wash the toor dal and masoor dal well.
2.Soak both lentils in enough water for 30 minutes.
3.Peel and cube the pumpkin and potato.
4.Cube the eggplant, slice the onions, and chop the tomatoes.
TIPA short soak helps the lentils cook faster and break down smoothly into the curry.
pressure cook · ~35 min
Pressure cook the mutton, lentils, and vegetables.
1.Add mutton, soaked lentils, pumpkin, eggplant, potato, turmeric powder, salt, and 2 cups water to a pressure cooker.
2.Mix once and close the cooker.
3.Cook on medium heat for 20 to 25 minutes after full pressure, until the mutton is tender.
4.Let the pressure drop naturally before opening.
saute · ~15 min
Cook the masala base.
1.Heat oil in a deep pan over medium heat.
2.Add cumin seeds, cinnamon, cloves, and green cardamom; cook until fragrant, about 30 seconds.
3.Add sliced onions and cook until golden, 6 to 8 minutes.
4.Add ginger-garlic paste and cook for 1 minute.
5.Add tomatoes, red chili powder, coriander powder, and cumin powder; cook until the tomatoes soften and the masala thickens, 5 to 6 minutes.
TIPLet the onions turn properly golden for a deeper, richer dhansak.
mix
Blend the cooked lentils and vegetables lightly.
Mash the pressure-cooked lentils and vegetables with the back of a ladle until mostly smooth, while keeping the mutton pieces intact. This gives dhansak its signature thick texture.
simmer · ~15 min
Combine everything and simmer the dhansak.
1.Add the cooked mutton and lentil mixture to the masala base.
2.Stir in tamarind paste and the remaining 1 cup water.
3.Mix well and bring to a gentle simmer.
4.Cook uncovered for 12 to 15 minutes, stirring occasionally, until thick and well blended.
5.Sprinkle in garam masala during the last 2 minutes.
TIPIf the curry gets too thick, add a splash of water; dhansak should be hearty but spoonable.
garnish
Garnish with coriander leaves.
serve
Serve hot with brown rice or plain steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the pressure release naturally so the mutton stays juicy and finishes tenderizing gently.
2
Mash only the lentils and vegetables after pressure cooking; keep the bone-in mutton pieces whole for proper dhansak texture.
3
Cook the onions to a true golden brown, not just soft, for the deep savory base this curry needs.
4
Add tamarind only after the mutton has cooked through, since early acidity can slow tenderizing.
5
Simmer uncovered at the end so the lentils, pumpkin, and eggplant thicken the curry without extra starch.
6
Dhansak tastes even better the next day; rest it overnight so the meat, dal, and spice flavors meld fully.

RECIPE VARIATIONS