Saturday, January 28, 2012


Dhansak - well, the name itself says it - Dhan means grains and sak mans leafy veggies. This is a Parsi delicacy and it is traditionally cooked with goat meat - but, you can cook it with chicken too. The lentils and leafy veggies make it healthy and the meat adds to the glory. Traditionally this is cooked with split masoor dal (the orange colored dal) - but, I have made some variations here to suit my taste buds :)


1 pound mutton (goat meat) - cubed into bite size pieces
1 teaspoon ginger garlic paste
1/2 cup of curds
1/2 cup split moong dal
1/2 cup split masoor dal
1/2 cup tuvar dal
1/4 cup channa dal
1/4 cup udad dal
1 bunch fenugreek leaves
1 bunch dill leaves
1 cup chopped spinach
1 cup cubed pumpkin pieces
1 medium onion chopped
1 medium tomato chopped
7 to 8 cloves of garlic chopped
1/2 inch ginger shopped
2 teaspoons ghee (clarified Butter)
1 teaspoon oil
1 teaspoon dhansak masala (I used everest brand)
2 teaspoons dhania jeera powder
1 teaspoon turmeric powder
1 teaspoon chilli powder (you can add more if you want it spicy)
salt to taste


Marinate the meat in salt, ginger garlic paste and curds and let it sit for 2 hours. Then add some oil to a pressure cooker and add the meat pieces there and cook for about 4 whistles. The meat should be cooked tender by then. If not then cook for another 2 whistles. Remove it into a bowl and let it sit.

Clean the pressure cooker well. Wash the grains atleast four times in water and keep aside. Chop all the green veggies. Now add the ghee. To this add the chopped onions and garlic and saute till the onions turn golden. Then add the tomatoes and the ginger and cook till the ghee leaves the side of the cooker. add all the chopped greens and the pumpkin and mix well. To this add all the grains and mix well. Add the dhania jeera powder, dhansak masala, turmeric powder, chilli powder and add 3 cups of water. Cover and let it cook for about 3 whistles. Once that is done, use a potato masher or a  buttermilk churner and churn the dal and veggies mixture. Add salt and check for seasonings - if you wish to add more masala or more chilli powder you can do that now. If the dal is too thick you can add some water. Add the cooked meat pieces to this mixture and let it simmer uncovered for about 10 to 15 minutes. garnish with chopped cilantro.

Traditionally this is eaten with brown basmati rice - but, can be served with white rice, naan or even bread.
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