Dhansak with Brown rice
- Ready In:
- 2hrs 45mins
- Ingredients:
- 47
- Serves:
-
3
ingredients
-
For Dhansak
- 1 cup tuvar dal
- 1 tablespoon masoor dal
- 1 tablespoon yellow moong dal
- 1 tablespoon val dal
- 500 g mutton
- 120 g red pumpkin
- 1 large potato
- 1 large onion
- 1 medium brinjal
- 2 bunches fenugreek leaves
- 3 -5 mint leaves
- 3 -4 coriander leaves
- 2 green chilies
- 1 piece ginger
- 6 -8 cloves garlic
- 1 tablespoon oil
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 teaspoon coriander or 1 teaspoon cumin powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon red chili powder
- salt
-
For seasoning
- 1 onion
- 2 tomatoes, peeled
- 6 cloves garlic, ground
- 1 teaspoon cumin seed
- 3 red chilies
- 4 cloves, powdered
- 6 peppercorns
- 4 cardamoms
- 2 cinnamon sticks
- 1 teaspoon turmeric powder
- 1 teaspoon sambhar powder
- 1 teaspoon coriander or 1 teaspoon cumin powder
- 2 teaspoons dhansak masala
- 1 tablespoon ghee
-
For rice
- 2 tablespoons ghee
- 1 1⁄2 cups basmati rice, washed and soaked in water
- 1 onion, sliced and fried in ghee till light brown
- 1 teaspoon cumin seed
- 3 cups water
- 2 teaspoons sugar
- 3 cloves, coarsely crushed
- 3 cinnamon sticks, coarsely crushed
- 4 black peppercorns, coarsely crushed
- 3 cardamoms, coarsely crushed
- salt
directions
- Clean and soak the dals (lentils) in water for 30 minutes.
- Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
- Quarter the potato, brinjal and red pumpkin.
- Chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
- Heat a tbsp.
- of oil.
- Fry the onion till light brown.
- Add the mutton.
- Stir.
- Add all the above ingredients.
- Add the dals and a little water.
- Let it cook till the dal and meat are tender.
- Remove the meat pieces.
- Mash the dal.
- Keep aside.
- Now prepare the seasoning.
- For this, chop the onion and tomatoes finely.
- Fry onions till golden brown.
- Add the ground masala.
- Fry well.
- Add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
- Simmer on slow flame till the masalas are well mixed.
- Before serving, add the juice of a lemon and a tsp.
- of jaggery.
- Serve the dal (slightly thick) with the brown rice.
- Now prepare the rice.
- For this, wash and soak it in water.
- Slice the onion.
- Fry it in ghee till light brown.
- Add cumin and sugar.
- Fry well till the sugar and onions are fried well.
- Add the coarsely crushed spices alongwith rice.
- Fry a little.
- Add salt and water.
- Cook, partially covered, till the water has evaporated and rice is cooked.
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>