Mutton Dhansak - SK Khazana

Ingredients list for Mutton Dhansak - SK Khazana

• 500 grams Mutton cut into 2 inch pieces on the bone
• 1 1/2 teaspoons Dhansaak masala
• 1 cup Split pigeon pea (toor dal) soaked for 20 minutes and drained
• 1/2 cup Split red lentil (masoor dal) soaked for 20 minutes and drained
• 2 tablespoons Ghee
• 2 Onion large, sliced
• 1 tablespoon Ginger finely chopped
• 2 tablespoons Garlic finely chopped
• 15-20 Black peppercorns
• 2-3 Green chillies slit
• 3/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 150 grams Red pumpkin peeled and cut into 1 inch cubes
• 2 Potatoes medium, peeled and cut into 2 inch pieces
• 3 Brinjals small, halved
• 2 Tomatoes medium, finely chopped
• 1/2 cup Fresh fenugreek leaves (methi) chopped
• Salt to taste
• 2 teaspoons Tamarind pulp
• Parsi brown rice to serve

Method

1. Heat ghee in a pressure cooker, add onions, mix and sauté for 3-4 minutes. Add ginger and garlic, mix and sauté till the mixture turns golden brown.
2. Add mutton and black peppercorns and sauté on high heat till the mutton turns a light golden brown.
3. Add green chillies, turmeric powder, red chilli powder, split pigeon pea, split red lentil, pumpkin, potatoes and brinjals and mix well.
4. Add tomatoes and fenugreek leaves and mix well. Add salt and 3½ cups water and mix well. Cover and cook under pressure till 6-8 whistles are released.
5. Open the lid of the cooker once the pressure has reduced completely. Take the mutton pieces out and place them in a bowl.
6. Lightly blend the mixture with a hand blender. Place the cooker back on heat and add the mutton pieces and mix well.
7. Add dhansaak masala and tamarind pulp and mix well. Adjust salt and add ½ cup water, mix well and cook till the mixture comes to a boil.
8. Take the cooker off the heat. Transfer the mutton dhansaak in a serving bowland serve hot with with parsi brown rice.