Parsi Mutton Dhansak | Authentic Mutton Dhansak | Navroz Special | Chef Girish Joshi

Parsi Mutton Dhansak is a traditional dish from the Parsi community in India that combines the richness of mutton with the wholesome goodness of lentils and vegetables. "Dhansak" is a combination of two words: "dhan," which means grains or rice, and "sak," which means vegetables. It is a hearty and flavorful stew made with mutton, lentils, vegetables, and a variety of aromatic spices. It is often prepared during festive occasions and is typically served with brown rice and garnished with crispy fried onions and fresh coriander. Preparation Time - 10 minutes (+ soaking time) Cooking Time - 30 minutes Serves - 4 Ingredients: Spice Mix: Green cardamoms - 3 nos Cloves - 6 nos Nutmeg - a small piece Cinnamon stick - a small piece Black peppercorns - ½ tsp Cumin seeds - ½ tsp Coriander seeds - 1 tsp Dhansak Ingredients: Mutton, on the bone, curry cut - 350 -400g Moong dal - ¼ cup Masoor dal - ¼ cup Toor dal - ¼ cup Oil - 3 tbsp Onions, chopped - 2 no (1 cup) Ginger and garlic paste - 1 tbsp Green chillies, chopped - 2 nos Turmeric powder - ¼ tsp Tomatoes, chopped - 2 nos (1 cup) Fresh methi leaves, chopped - 1 cup Brinjal, diced - 1 cup Pumpkin, diced - 1 cup Red chilli powder - 1 tsp Kasuri methi - 1 tbsp Salt - 1 ½ tsp Coriander leaves - 3-4 tbsp Mint leaves - 10-12 leaves Water, hot - 2 -2 ½ cups Lemon juice - ½ lemon (1 tbsp) Tempering: Ghee - 3 tbsp (you can also use oil, ghee gives better flavour though) Garlic, chopped - 2 tbsp Bay leaf - 2 nos Masala mix Red chilli powder - 1 tsp Water - ¼ cup Preparations: Mix moong dal, masoor dal, and toor dal in a bowl. Wash it 2-3 times and then soak it in fresh water for at least 1 hour. Add all the spices from the Spice mix into a mortar and pestle and pound to a powder. Cooking Instructions: Place a pressure cooker on high heat and add oil. Add chopped onion and fry for 7-8 minutes until they turn golden brown in colour on medium-high heat. Add ginger and garlic paste, green chillies, turmeric powder and fry for a minute. Add chopped tomato, brinjal, pumpkin, methi leaves, kasuri methi, salt and red chilli powder and cook for 4-5 minutes on medium-high heat. Now add mutton and saute again for 4-5 minutes on medium-high heat. Now add soaked dals, coriander leaves, mint leaves, lemon juice and water and give it a mix. Pressure cook the mutton till it's tender for 4-5 whistles. (I pressure cook on a high flame for 1 whistle and then lower the flame and cook for 15 minutes. I get perfect tender mutton every time) Open the cooker after it has cooled and then gently stir the cooked dal and mutton. Check for any pieces of pumpkin and brinjal and mash them up in the dal. Add water if the dal is too thick and mix it together. Tempering: In a pan heat ghee and add chopped garlic and bay leaf. Saute for a minute till the garlic starts turning brown. Lower the heat and add spice mix, red chilli powder and water. Cook for a minute till oil separates from the sides, mixing continuously. Add this tempering over dal and mutton and give it a mix. Cook for another 2-3 minutes and adjust the consistency and seasoning if needed Parsi Mutton Dhansak is ready to serve with some pulao rice or traditional Parsi brown rice with some kachumber and lemon wedges. Happy Cooking & Spice Up Your Life with Masala Chai !!! Follow us on:- Facebook -   / masala-chai-103280735395047   Instagram - https://instagram.com/masala_c_h_a_i?... Pinterest - https://pin.it/1ATN33f #MuttonDhansak #ParsiFood #TraditionalFood #MuttonLove #MuttonStew #MuttonCurry #Stew #parsidhansak #masala_chai #chefgirishjoshi #masalachaichannel