Parsi Mutton Dhansak
Servings Prep Time
6people 20 mins
Cook Time
1 hour
Servings Prep Time
6people 20 mins
Cook Time
1 hour
Instructions
  1. In a bowl, soak the split pigeon peas, red lentils, yellow split gram, and split gram dal for half an hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Print Recipe
Parsi Mutton Dhansak
Course Main Dish
Cuisine Indian
Prep Time 20 mins
Cook Time 1 hour
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 20 mins
Cook Time 1 hour
Servings
people
Instructions
  1. In a bowl, soak the split pigeon peas, red lentils, yellow split gram, and split gram dal for half an hour.
  2. 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.
  3. 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.
  4. 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.
  5. Once the pressure subsides, add the cooked dal to the mutton and simmer for 10-15 mins. Sprinkle salt, mix well, and serve.
    Finished Dhansak In a Pressure Cooker
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.