Authentic Parsi Mutton Dhansak with Warm Brown Rice
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 dish offers a magnificent balance of earthy, spicy, and tangy flavors.
120min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Wash and soak all three lentils together in water for about 30 minutes, then drain.
2
In a pressure cooker, combine the soaked lentils, chopped pumpkin, eggplant, half of the sliced onions, turmeric powder, and water. Cook for 4 to 5 whistles until completely soft, then mash the mixture well and set aside.
3
In a heavy-bottomed pot, heat ghee or oil and sauté the remaining sliced onions until golden brown. Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the mutton pieces and sear on high heat until well browned on all sides.
5
Stir in the Dhansak masala, red chili powder, and salt. Cook for a few minutes, adding a splash of water if the spices begin to stick.
6
Add the chopped tomatoes and cook until they soften and oil begins to separate from the masala.
7
Pour in enough water to cover the meat, cover the pot, and simmer until the mutton is tender and falls apart easily (or pressure cook for 20 minutes).
8
Combine the cooked mutton mixture with the mashed lentil and vegetable mixture. Bring everything to a gentle boil, simmering for 15 minutes so the flavors meld together beautifully.
9
Stir in fresh lemon juice, chopped coriander, and mint leaves. Adjust salt and spice to taste, then turn off the heat.
10
To prepare the brown rice, caramelize the sugar in a pan with ghee, add whole spices and sliced onions, fry until dark brown, stir in soaked and drained basmati rice, add water, and cook until fluffy and fragrant.
11
Serve the hot Mutton Dhansak generously poured over the caramelized brown rice.
Ingredients
500g mutton, cut into pieces
1/2 cup tuvar dal (split yellow pigeon peas)
1/4 cup chana dal (split Bengal gram)
1/4 cup masoor dal (red lentils)
1 medium pumpkin, peeled and cubed
1 large eggplant, cubed
2 tomatoes, finely chopped
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tbsp Dhansak masala powder
1/2 tsp turmeric powder
1 tsp red chili powder
3 tbsp ghee or oil
1 bunch fresh coriander leaves, chopped
1 bunch fresh mint leaves, chopped
Salt to taste
1 lemon, juiced
For the brown rice: 1.5 cups basmati rice, 1 sliced onion, 1 cinnamon stick, 2 green cardamoms, 2 cloves, 1 tsp sugar, 2 tbsp ghee, and water.
*This AI-generated recipe may contain inaccuracies.