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DHANSAK
  • 50 gm lamb (cleaned & washed)
  • 100gm toovar washed
  • 75 gm masoor dal washed
  • 30 gm ghee
  • 150 gm chopped onion
  • 2tbsp ginger garlic paste
  • 100gm red pumpkin peeled & diced
  • 100 gm brinjal peeled & diced
  • 100 gm potatoes diced
  • 50 gm sweet potatoes diced
  • 30 gm fenugreek leaves chopped/spinach
  • 30 gm coriander leaves chopped
  • 200gm tomatoes chopped
  • 8 pepper corn
  • 2-3 green chilli chopped
  • 1tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp dhania powder
  • 1.5litres water
  • 30 gm tamarind pulp
  • Dhansak masala (grind to paste) :
  • 2 garlic
  • 60 gm ginger
  • 6 nos kashmiri dry chilli
  • 1tsp cumin
  • 1 tsp coriander
  • 1stick cinnamon stick
  • 2 cardamom
  • 3 cloves
  • For garnishing :
  • 1 brown onion slices
  • 10 gm chopped coriander
  • 2 slit green chilli
    1. Heat 50 gm ghee in cooker, add chopped onions and saute.
    2. Add ginger and garlic paste saute over slow heat for 2 minutes.
    3. Add lamb and cook for 10 minute, then add both dals and vegetables dices.
    4. Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
    5. Add around 1 1/2 litre of water and pressure-cook till one whistle.
    6. Then simmer and again cook for 15 min or till lamb is done.
    7. Open the cooker & remove lamb pieces keep aside.
    8. Strain the vegetables & dal
    9. In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
    10. Add strained dal, lamb pieces and tamarind pulp.
    11. Cook for 5 min or correct consistency
    12. Garnish with coriander leaves, slit green chilli and brown sliced onions.
    13. Serve hot.

     
     

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