Mutton Dhansaak - SK Khazana

Ingredients list for Mutton Dhansaak - SK Khazana

• 800 grams Mutton cut into 1 1/2 inch pieces on the bone
• 1 1/2 tablespoons Dhansaak masala
• 4-5 tablespoons Oil
• 2 Medium onions finely chopped
• 2 tablespoons Garlic finely chopped
• 2 inches Ginger finely chopped
• 1/2 teaspoon Turmeric powder
• 2 teaspoons Red chilli powder
• 1 teaspoon Cumin powder
• 2-3 tablespoons Split pigeon peas (tuvar dal) soaked for 25 minutes and drained
• 2-3 tablespoons Split red lentils (masoor dal) soaked for 25 minutes and drained
• 2-3 tablespoons Split Bengal gram (chana dal) soaked for 25 minutes and drained
• 2- tablespoons Split skinless green gram (dhuli moong dal) soaked for 25 minutes and drained
• 2-3 Small brinjals cut into 1/2 inch pieces and soaked
• 100 grams Red pumpkin peeled and cut into 1/2 inch pieces
• 1 Medium potato peeled and cut into 1/2 inch pieces
• 1/2 cup Fresh fenugreek leaves (methi)
• 1-2 Green chillies roughly chopped
• 1/4 cup Fresh mint leaves
• 1 cup Fresh tomato puree
• to serve Brown rice

Method

1. Heat 2-3 tablespoons oil in a pressure cooker. Add onions and sauté for 2 minutes. Add ½ the garlic, ½ the ginger, ¼ teaspoon turmeric powder, 1 teaspoon chilli powder and dhansak masala and sauté for 1 minute.
2. Add mutton pieces and mix. Add salt, mix, cover with a lid without sealing and cook for 3-4 minutes.
3. Heat remaining oil in another pressure cooker. Add cumin seeds and when it changes colour, add remaining garlic and ginger and sauté for 1 minute.
4. Add split pigeon peas, split red lentils, split Bengal gram and split green gram and mix.
5. Add drained brinjals, pumpkin, potato, fenugreek leaves, green chillies and mint leaves, mix and cook for 2-3 minutes.
6. Add remaining chilli powder, remaining turmeric powder, remaining dhansak masala, salt and mix well. Add 2 cups water, cover and pressure cook till 3-4 whistles are released. Open the lid when the pressure reduces completely.
7. Add tomato puree to mutton mixture, mix and cook till the mixture boils. Add 1 ½ cups water, mix, cover and pressure cook on medium heat till 6-7 whistles are released.
8. Blend the split pigeon peas-vegetable mixture with an electric hand blender into smooth mixture.
9. Place the mutton mixture back on heat, add ground the split pigeon peas-vegetable mixture, mix and cook till the mixture boils.
10. Transfer into a serving bowl and serve hot with another bowl of brown rice.