Mutton Dhansak | 5 Best Mutton Recipes With Chef Anupa | Sanjeev Kapoor Khazana

This quintessential Parsi dish is blissful to say the least. A unique combination of various dals, vegetables and mutton, this is a wholesome dish and is a must try if you haven't already tried it!

MUTTON DHANSAK

Ingredients

800 grams mutton, cut into 1½ inch pieces on the bone
2-3 tablespoons split pigeon peas, soaked for 25 minutes and drained
2-3 tablespoons split red lentils, soaked for 25 minutes and drained
2-3 tablespoons split Bengal gram, soaked for 25 minutes and drained
2 tablespoons split skinless green gram, soaked for 25 minutes and drained
4-5 tablespoons oil
2 medium onions, finely chopped
1 tablespoon chopped garlic
1 inch ginger, finely chopped
2-3 small brinjals, cut into ½ inch pieces and soaked
100 grams red pumpkin, peeled and cut into ½ inch cubes
1 medium potato, cut into ½ inch pieces
½ cup fresh fenugreek leaves (methi)
1-2 green chillies, roughly chopped
¼ cup fresh mint leaves
1 cup tomato puree
Brown rice for serving

Method

1. Heat 2-3 tablespoons oil in a pressure cooker. Add onions and sauté for 2 minutes. Add ½ of garlic, ½ of ginger, ¼ teaspoon turmeric powder, 1 teaspoon chilli powder and dhansak masala and sauté for 1 minute.
2. Add mutton pieces and mix. Add salt, mix, cover with a lid without sealing and cook for 3-4 minutes.
3. Heat remaining oil in another pressure cooker. Add cumin seeds and when it changes colour, add remaining garlic and ginger and sauté for 1 minute.
4. Add split pigeon peas, split red lentils, split Bengal gram and split green gram and mix.
5. Add drained brinjals, pumpkin, potatoes, fenugreek leaves, green chillies and mint leaves, mix and cook for 2-3 minutes.
6. Add remaining chilli powder, remaining turmeric powder, dhansak masala, salt and mix well. Add 2 cups water, cover and pressure cook till 3-4 whistles are released. Open the lid when the excess air is completely released.
7. Add tomato puree to mutton mixture, mix and cook till the mixture boils. Add 1 ½ cups water, mix, cover and pressure cook on medium heat till 6-7 whistles are released.
8. Blend the split pigeon peas-vegetable mixture using an electric hand blender into smooth mixture.
9. Place the mutton mixture back on heat, add ground the split pigeon peas-vegetable mixture, mix and cook till the mixture boils.
10. Serve hot with brown rice.

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