Lamb Dhansak - A Quick Version
This is a popular Parsee dish, a mix of dal and meat. It can be made with either lamb or mutton, lamb is better. It has a long list of ingredients but once you have measured them out, it is relatively simple to cook. Serves 6-8
1 kg. lamb/mutton pieces
300 gm. arhar dal or tuvar (red gram dal, also known as pigeon peas)
1 large onion or 2 medium onions, peeled and roughly chopped
1 large potato, peeled and roughly chopped
2 medium tomatoes, washed and roughly chopped
1 medium Aubergine (brinjal), roughly chopped (optional)
100-125 gm. pumpkin, if available, peeled and chopped (optional)
2 tbs. fresh or 1/2tbs. dry mint leaves, washed
A cup of coriander leaves, washed and roughly chopped
1 1/2 inch piece ginger, peeled and roughly chopped
A large pinch (1/2 tsp.) turmeric*
2 tsp. coriander or dhania powder*
1 tsp. chilli powder (adjust to taste)*
1 1/2 tsp. salt (adjust to taste later)
1 tsp. Garam Masala*
For tarka or tempering:
2-3 tbs. cooking oil
3-4 cloves of garlic, peeled and finely chopped or grated or crushed
*You can use Dhansak Masala, in place of all these spices.
Measure all ingredients before you start. This makes cooking easier.
Wash and soak lentil and place it in a pressure cooker with all ingredients, except meat and Tarka ingredients. Cook dal under pressure for 6-7 minutes. If you do not have a pressure cooker, boil in a heavy bottomed pan until all vegetables and lentils are cooked through. Allow to cool a little.
Meanwhile, place lamb/mutton pieces in a little water, in a separate pan, cook until tender.
Place cooked vegetables and dal mix into a blender and blend until fine. Add more water if necessary. It should be custard like consistency.
Lift out lamb/mutton pieces from the pan it was cooking in, and add to the dal and vegetable mix.
Transfer to a serving bowl.
Add garlic, fry for a minute or two and pour over the dhansak.
Serve with brown rice or Boiled Rice.
Also see Dal Selection.
Other accompaniments may include a Kachumbar Salad.