Tuesday, January 24, 2012

dhanshak

Ingredients

QTY

Unit

Mutton

12.5

Kg

Masoor dal

750

Gm

Moong dal

750

Gm

Toor dal

750

Gm

Chana dal

500

Gm

Wal dal

250

Gm

Red pumpkin

1

Kg

Potatoes

1

Kg

Brinjal

1

Kg

Sweet potato

1

Kg

Fenugreek leaves (methi)

2

Bunch

Mint leaves

1

Bunch

Green coriander

2

Bunch

Spinach

6

Bunch

Suha leaves

1/4

Bunch

Salt

150

Gm

Fat

2

Kg

Onions

3

Kg

Ginger

100

Gm

Garlic

100

Gm

Tomato

1

Kg

Green chilly

100

Gm

Red chilly

150

Gm

Dry coconut

150

Gm

Garam masala

50

Gm

Peppercorns

15

Gm

Coriander powder

100

Gm

Turmeric

15

Gm

Cumin

50

Gm

Parsi sambar masala

50

Gm

Parsi dhan-jeera powder (opt)

50

Gms.

Lime

20

Nos.

Pre preparation

1.

Clean, wash and cut mutton into big cubes or pieces. Pick, wash and soak dals for 30 minutes. Chop onions, tomatoes, green chilly and green leafy vegetables. Cut all other vegetables into large pieces. Prepare ginger and garlic paste.

Method

Mix together, dals, vegetables, greens, ginger-garlic paste, green chilly, turmeric and half the onions in a heavy bottom degchi. Add sufficient water and cook till mutton and dals are almost done.

Add tomatoes and salt. Replenish water if required and continue cooking till mutton and dals are fully done.

Remove from flame. Puree the remaining mixture of dals, vegetables and greens.

Grind red chillies, cumin and grated dry coconut to a fine paste.

Heat fat. Fry remaining onions till golden brown. Add ground paste (step 5), parsi sambar masala, garam masala, parsi dhan-jeera powder (opt) and pickle masala (opt).

Add puree of dals, cooked mutton pieces and seasonings.

Remove from flame. Add lemon juice. If too thick, add mutton stock or water. Serve hot with brown rice.

NOTE:

The word ‘dhanshak’ means combination of ‘dhan’ – that is rice and pulses and ‘shaak’ that is – vegetables. The preparation mentioned above is served with ‘brown rice’ and together it is called ‘dhanshaak’.

Dhanshaak is mostly prepared during mourning and it is not a festival dish.



standard

well cooked,tender mutton piecesin a fairly thick,well seasoned spiced dal and vegetable puree

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