| Prep Time | 20 mins |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- ½ cup Split pigeon pea
- ¼ cup Red lentils
- ¼ cup Yellow split gram
- ¼ cup Splitdal
- 1 cup Methi leaves
- 10-15 Mint leaves
- ⅔ cup Pumpkin chopped
- ⅔ cup Brinjal chopped
- water
- 5 tablespoons oil
- 2 leaves bay
- 3 large onions chopped
- 2 tablespoons ginger garlic paste
- 3 large tomatoes chopped
- ½ teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- 2 tablespoons garam masala
- 1 kg Licious Mutton Curry Cut
- Salt - to taste
Ingredients
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Instructions
- In a bowl, soak the split pigeon peas, red lentils, yellow split gram, and split gram dal for half an hour.
- In a pressure cooker, combine methi leaves, pumpkin, brinjal, water, and the soaked dals. Pressure cook for 10-15 minutes or until the dals are cooked.
- To cook the mutton, start by heating oil in a pressure cooker. Add the bay leaves, and chopped onions and fry until the onions turn golden brown.
- Add ginger-garlic paste and fry until cooked through. Then add the tomatoes, red chilli powder, and garam masala and saute for 1-2 mins. Add water and pressure cook for 4 whistles. Then put it on low heat for 10 minutes, and turn off the heat.
- Once the pressure subsides, add the cooked dal to the mutton and simmer for 10-15 mins. Sprinkle salt, mix well, and serve.
Recipe Notes
If you’re on the hunt for a unique dish that packs a flavor punch, then Dhansak is the right way to go. A lot of Parsis also add in potatoes as another great veggie. For more of a Gujarati twist, you can add tamarind paste and jaggery to your Dhansak.
Recipe Tip: If your gravy is too thick, slowly add water until it reaches the desired consistency.