Authentic Parsi Mutton Dhansak with Brown Rice

Name: Authentic Parsi Mutton Dhansak with Brown Rice
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: Parsi
Ingredients: 500 grams mutton, cut on the bone; 1/2 cup tuvar dal (split yellow pigeon peas); 1/4 cup masoor dal (red lentils); 1/4 cup chana dal (split Bengal gram); 1 cup chopped pumpkin; 1/2 cup diced eggplant; 1 large onion, finely sliced; 2 ripe tomatoes, chopped; 1 tablespoon ginger-garlic paste; 2 tablespoons Dhansak masala; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; Small piece of tamarind soaked in warm water; 3 tablespoons ghee or cooking oil; Fresh coriander and mint leaves for garnish; Salt to taste

A deeply comforting Parsi classic featuring tender mutton slow-cooked with a rich blend of lentils, vegetables, and aromatic spices. Served alongside caramelized brown rice, this soulful harmony of sweet, sour, and savory notes creates an unforgettable feast.

Photo by Prabal Pratap Singh on Pexels

120min Total Time

4 Servings

Parsi Cuisine

Recipe

Wash and soak all three dals together for at least 30 minutes, then pressure cook them along with the chopped pumpkin, eggplant, a pinch of turmeric, and salt until completely soft and mashed.

Heat ghee in a heavy-bottomed pan and sauté the sliced onions until golden brown. Remove half of the onions for garnishing later.

Add the ginger-garlic paste and chopped tomatoes to the remaining onions in the pan, cooking until the oil begins to separate.

Add the mutton pieces and sear them well on high heat for 5 to 7 minutes until lightly browned.

Stir in the Dhansak masala, red chili powder, and remaining turmeric powder, mixing thoroughly to coat the mutton.

Add a cup of water, cover, and cook until the mutton is tender and nearly done, either in a pressure cooker or a heavy pot.

Pour the cooked and mashed dal-vegetable mixture into the mutton curry, blending everything into a uniform consistency.

Extract the tamarind pulp and stir it into the curry along with salt, simmering on low heat for 15 minutes to let the flavors meld.

Garnish with the reserved caramelized onions, fresh coriander, and mint leaves, then serve piping hot with traditional Parsi brown rice.

Ingredients

500 grams mutton, cut on the bone

1/2 cup tuvar dal (split yellow pigeon peas)

1/4 cup masoor dal (red lentils)

1/4 cup chana dal (split Bengal gram)

1 cup chopped pumpkin

1/2 cup diced eggplant

1 large onion, finely sliced

2 ripe tomatoes, chopped

1 tablespoon ginger-garlic paste

2 tablespoons Dhansak masala

1 teaspoon turmeric powder

1 teaspoon red chili powder

Small piece of tamarind soaked in warm water

3 tablespoons ghee or cooking oil

Fresh coriander and mint leaves for garnish

Salt to taste

*This AI-generated recipe may contain inaccuracies.