[sugarnspice]

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Title :: Dhansak
Author :: sugarnspice
Category :: Non Veg
Ingredients ::

• 1/2 kg breast or leg of lamb cut into 1 inch cubes
  
• 2 medium onions, finely sliced
  
• Make following Paste or use 2 teaspoons each of readymade Dhansak and Sambhar Masala with 6 garlic cloves.
  
• (6 garlic cloves
  
• 1 inch piece of fresh ginger root.
  
• 8 dry red chilies
  
• 1 desert spoon cumin seeds
  
• 1 desert spoon coriander seeds
  
• 1 inch piece cinnamon stick
  
• 2 cardamoms, peeled
  
• 4 black peppercorns )
  
• 
  
• 1 1/2 teaspoon turmeric powder
  
• 2 teaspoons dhana jeera powder
  
• 1/3 cup toover dal#
  
• 1/3 cup moong dal#
  
• 1/3 cup masoor dal#
  
• # or 1 cup toover dal (yellow lentil)
  
• 1 medium brinjal (egg plant) cut into 4 pieces)
  
• 100 gms piece of red pumpkin cut into 4 pieces
  
• A few sprigs small leaved methi bhaji (spinach) optional.
  
• 2 large tomatoes, chopped
  
• 1 tablespoon tamarind pulp or 1 teaspoon tamarind concentrate.
  
• 1 tablespoon grated jaggery
  
• 2 1/2 teaspoon salt
  
• 3 tablespoons vegetable oil or melted ghee.
  

Description ::
Parsi dish using meat and lentils

Heat oil or ghee in a deep pan and fry onion in it till brown.
Add masala paste, tumeric powder and dhana jeera powder and cook for 5 minutes.
Add tomatoes and cook for 5 minutes
Add meat and cook till water from meat has dried.
Add the 3 dals, brinjal, methi bhaji and mix well
Gradually add 6 cups water and salt bring to boiling point.  Cover and cook on a slow fire till meat is tender.  Remove pan from fire.
Soak tamarind pulp in 1/3 cup boiling water for 15 minutes, then strain liquid through a sieve pressing down hard on the tamarind pulp to extract all its juices.  Discard the pulp.
Remove meat from the dal and keep aside.
Mash dal through a colander into another pan then return meat to dal.
Add tamarind juice and jaggery to meat and dal and cook on slow fire for 10 minutes adding extra water if dal is too thick.
Before serving sprinkle over dal 1 finely sliced onion, fried brown, and 1/2 desert spoon finely chopped fresh coriander.
Serve with Fried Brown Rice (2 cups) and kababs  accompanied by kuchumbar and lemon slices.
Serves 6.


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