Home Cooking

dhansak recipe from a parsi grandmom


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Home Cooking

dhansak recipe from a parsi grandmom

howler | | Nov 20, 2012 03:44 PM

[Serves 4-5
or 1 hungry parsi]

1/2 cup toor
1/4 cup chana
1/4 cup moong
1/2 cup masoor
1 small eggplant
1 cup of diced pumpkin
2T(ablespoons) dill
1 cup methi (fenugreek) leaves
2T tamarind concentrate
1/2 cup jaggery (goor)
2T coriander leaves with stalks
2T chopped mint

wet masala:
2 inch cinnamon stick
6 cardamom pods
5 cloves
2t(easpoons) cumin seeds
10 black peppercorns
1T coriander seeds
8 dried red chilies
1T chopped ginger
10 cloves garlic
1 cup chopped fresh coriander leaves and stalks

dry masala:
3 cardamom pods
3 cloves
2 star anise
1t cumn seeds
8 black peppercorns
2 red chillies
2t methi leaves

3T oil
2 lbs cubed goat
1 cup water
chopped coriander and mint to garnish

1. Wash daal mix with other daal ingredients add 2 cups water and boil for 30 mins.
Then cool a bit and puree in a blender.

2. Prepare wet masala by roasting everything in a pan for 3-4 mins (stir constantly, do not burn) except fresh coriander
Remove and grind in mixer with the coriander leaves and some water to make a paste.

3. Roast the dry masala spices separately and grind in a coffee grinder.

4. Heat oil and cook goat - saute on high heat for around 10-12 minutes
After goat looks nicely browned, add wet masala and cook 2-3 mins
Add water and cook on medium heat for 30-40 mins
Add the pureed daal mixture
Add the dry masala
Cook another 30 mins on low heat, or until goat is done

That's it!
But you need to make brown rice (I just saute onions, caramalize some sugar, then add washed rice and toss around and then add water to cook, but you can also add a few cumin seeds, peppercorns, caradamoms, etc. if you like). You also need to make cachumber and cutlace (cutlets) and have Kingfisher shandy otherwise the experience will not be complete.

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