Dhansaak

Ingredients list for Dhansaak

• 500 grams Mutton 1 inch cubes
• 1/4 cup Split pigeon peas
• 1/4 cup Split red lentil (masoor dal)
• 1/4 cup Ghee
• 2 medium Onions, sliced
• 1 inch piece Ginger, chopped
• 5-6 cloves Garlic, chopped
• 10 Black peppercorns
• 2 Green chillies,slit and seeded
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 100 grams Pumpkin, 1/2 inch cubes
• 3 medium Brinjals, 1/2 inch cubes
• 1 large Potato, 1/2 inch cubes
• to taste Salt
• 3 tablespoons Fenugreek leaves (methi), chopped
• 3 tablespoons Fresh mint leaves,chopped
• 2 medium Tomatoes,chopped
• 2 tablespoons Dhansak masala
• 2 tablespoons Tamarind pulp
• 2 tablespoons Fresh coriander leaves, chopped

Method

1. Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water. Heat ghee in a pan. Add onions and sauté till golden. Add ginger and garlic and sauté for three to four minutes.
2. Add mutton pieces and continue to sauté for five to ten minutes till lightly browned. Add black peppercorns, green chillies, turmeric powder and red chilli powder and mix.
3. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potato, salt and three cups of water. Bring it to a boil.
4. Cook for ten minutes. Add methi leaves, mint leaves and mix. Add tomatoes and cover and cook till the mutton is done.
5. This may take thirty to forty five minutes. You can cook in a pressure cooker too in which case it will get cooked faster.
6. Switch off the heat. Remove mutton pieces and add dhansaak masala. Mix and add tamarind pulp. Mash the mixture in a blender.
7. Transfer into a deep pan and add mutton pieces. Adjust consistency by adding water.
8. Sprinkle coriander leaves and cook for a further five minutes. Serve hot with brown rice.