Parsi Dhansak
By : Method
- Grind the masala items to a fine paste with little water.
- Chop the vegetables and methi leaves and quartered the potatoes.
- Pressure cook the dals, vegetables and meat pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered)
- When cooled open the cooker and remove the meat pieces and potatoes pieces from the dals and vegetables
- Blend the dals and vegetables.
- Heat oil and fry the chopped onions till brown.
- Add the ground masala and bay leaves fry well.
- Add chopped tomatoes and coriander leaves.
- Add salt and turmeric powder and fry for 2 minutes.
- Add the blended dal to the masalas and allow it to boil.
- Then add meat and potatoes pieces.
- Allow it to cook (add more water if necessary).
- Finally the dal should be little thick.
- Serve hot with rice or naan.
Ingredients:
500g chicken skinned and washed and chopped or 500g mutton pieces
2 large onion, chopped
2 tomatoes, chopped
2 - bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)
500g chicken skinned and washed and chopped or 500g mutton pieces
2 large onion, chopped
2 tomatoes, chopped
2 - bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)
Dals soaked for 1 hour:
1/4 cup - val dal
1/4 cup masoor dal
1/4 cup moong dal
1 cups tuvar dal
Vegetables (as available):
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)
For the Masala:
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
Salt and black pepper powder to taste
RECIPES BY MEARL FERNANDES
 |
|
|
|
|
