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Parsi Mutton Dhansak is one of the most important #ParsiRecipes. In this #ParsiMuttonDhansak, tender chunks of mutton are cooked with freshly ground Dhansak Masala, pumpkin, and mixed dal. Try out this #ParsiMuttonCurry with Cookd’s simple recipe and serve it hot with Parsi Brown Rice. Do try this recipe and share your feedback with us.
Parsi Mutton Dhansak Recipe:
Dhansak Masala
Coriander Seeds - 1 ½ tbsp
Star Anise - 1 no
Dried Red Chilli - 5 nos
Black Peppercorn - 10 nos
Cinnamon - 2-inch piece
Green Cardamom - 5 nos
Cloves - 6-8 nos
Cumin - 1 tsp
Fenugreek Seeds - ¼ tsp
Green Chilli - 4 nos
Coriander Leaves (roughly chopped) - 3 tbsp
Water
Dal mixture
Toor Dal - ½ Cup
Moong Dal - ¼ Cup
Masoor Dal - ¼ Cup
Pumpkin (diced) - ½ Cup
Brinjal (diced) - ½ Cup
Tomato (chopped) - ½ Cup
Turmeric Powder - 1 tsp
Salt - 1 tsp
Water - 2 ½ Cups
Other Ingredients
Oil - 3 tbsp
Onion (sliced) - 1 ½ Cups
Salt - ½ tsp
Ginger Garlic Paste - 2 tbsp
Mutton (curry cut) - 500 grams
Water - 1 ½ Cups + ¾ Cup
Cooking Instructions:
Dhansak Masala:
1. In a pan on low flame, saute all the spices until fragrant.
2. Turn off the flame and add green chilli, coriander leaves and water and grind to a fine paste.
Dal Mixture:
1. Soak all the 3 dals in water for 3 hours or even overnight.
2. Add all the ingredients for the dal mixture in a pressure cooker. Cook on high flame for 1 whistle, then reduce the flame and cook for a further 4 whistles.
Mutton:
1.Heat oil in a pan and add the sliced onions along with salt. Saute until the onions turn golden brown. Add the ginger garlic paste.
2. Add the mutton pieces and cook for 5 minutes.
3. Add water, cover and cook for 30 minutes on low heat until the mutton is completely cooked through. Cook for longer if necessary.
4. Add the cooked dal and the previously prepared Dhansak masala to the mutton. Adjust the consistency with ¾ cup of water or up to the desired consistency.
5. Allow it to cook for 5 minutes. Serve with Parsi brown rice.
Cooking Tips:
1. The mutton can also be cooked in a pressure cooker. After the mutton is completely cooked, continue with the rest of the recipe as given.
2. Along with the dal and vegetables, ¼ cup of fresh fenugreek leaves or 1 tbsp of dried fenugreek leaves (Kasuri methi) can be added.
3. If you are using store bought Dhansak masala powder, you can substitute that instead of the masala paste.
4. This recipe is fairly spicy. You can reduce the amount of green chillies or dried red chillies for a milder version.
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