Source: Sanya’s family recipe Mu on Dhansak Mu on cooked with len ls and vegetables Serves 6-8
Ingredients
For the Dhansak Dal Mix • Toor dal – 2 cups (Pigeon peas plit and cleaned) • Masoor dal – ½ cup (Orange len l) • Moong dal – ¼ cup (green gram len l split – so it’s actually yellow) • 1 kg Mu on / chicken (preferably with bone) • 250 gm red pumpkin chopped • 2 large potatoes chopped • 2 large onions chopped • 2 medium brinjals chopped • 6-7 stems of fenugreek/methi leaves •6-10 stems of mint leaves • 6-8 stems of coriander leaves • 4 green chillies • 2”-3″ piece of ginger • 12 – 16 cloves of garlic (I some mes subs tute ginger and garlic with the combined paste, about 3 tbsp) • 2 tbsp oil • 2 tbsp turmeric • 2 tsp sambhar powder • 2 tsp coriander and cumin powder each • 1 tsp black pepper • 1 tsp red chilli powder • Salt to taste
Cook: Sanya Hormazdi Main, inexpensive, non vegetarian Dry Dhansak Masala Recipe • 5 dry red Kashmiri chillies • One 2″ piece of cinnamon s ck • 1 black cardamom • 5-6 cloves • 1 tsp cumin seeds • 1 tbsp coriander seeds • 1 tbsp green or black cardamom seeds/pods • 1/2 tsp turmeric powder • 1/2 tsp methi seeds (fenugreek) • 2 tsp turmeric powder
Instruc ons for the dry Dhansak Masala • Dry roast the whole spices in a pan/wok over medium heat un l they darken and you get a nice aroma. • Cool. Grind to a powder and then mix with Turmeric . (I avoid grinding the turmeric with the rest as it tends to stain my processor) • You can store this in an air ght container for future use, it has a shelf life similar to other dry masala powders. Instruc ons for the Main Dhansak Dal There are 2 parts to cooking this. First the dal (len ls) and meat in a cooker and then the seasoning. Part 1: • Soak the dals for 30 min. • Grind ginger and garlic and apply to the meat. • Quarter the potatoes, brinjals, pumpkin. • Finely chop the onions, mint, coriander, methi and green chillies. • Heat oil – fry onions ll brown. • Add the meat, s r. • Add all of the above ingredients along with the dal and water. • Cook ll tender. ( I use a pressure cooker at this stage – much faster! Approximately 30 minutes) • Remove meat and mash/blend the dals. Keep aside.
Part 2: For the Seasoning: • One large onion chopped • 1-2 tomatoes chopped • Dhansak masala – 2-4 tbsp (I like mine spicy) • Chop onions and tomatoes finely. • Fry onions ll brown. Add Dhansak masala and fry well. • Add tomatoes. Last add the meat and dal and a li le water. • Simmer on low flame ll all well mixed. Before serving add a li le lemon/lime juice and jaggery (op onal) •Serve with Caramelised rice, mu on kebabs and Kachumber (onion, tomato and coriander salad)