Mutton Dhansak (Tuvar Dal Variation)
This traditional Parsi Dhansak combines tender mutton with a nutritious blend of four lentils and fresh vegetables for a wholesome, one-pot meal. The rich gravy is thickened with mashed pumpkin, eggplant, and colocasia leaves, while aromatic spices like cumin and green garlic add depth to the savory flavor profile. Ideally served with caramelized brown rice and kachumber salad, this dish offers a perfect balance of protein, fiber, and comforting taste.
Ingredients
- 1/4 cup Tuvar Dal (Pigeon Peas) (Originally '1/4 tipri'. Quantity estimated based on standard proportions.)
- 1/4 cup Val Dal (Split Field Beans) (Originally 'Anu ni dal' (likely Val or Adad). Val is traditional for Dhansak.)
- 1/4 cup Masoor Dal (Red Lentils)
- 1/4 cup Moong Dal (Yellow Split Gram)
- 1 pound Mutton or Lamb (cut into pieces) (Originally '1 ratal' (1 lb).)
- 4 tablespoons Ghee (Quantity estimated for frying.)
- 1/4 pound Potatoes (peeled and cubed) (Originally '1/4 seer'.)
- 1/4 pound Onions (sliced) (Originally '1/4 seer'.)
- 1/4 pound Red Pumpkin (cubed) (Originally '1/4 seer'.)
- 1/4 pound Tomatoes (chopped) (Originally '1/4 seer'.)
- 2 teaspoons Dhana Jiru (Coriander-Cumin Powder) (Originally '2 small spoons'.)
- 2 teaspoons Whole Cumin Seeds (Originally '2 small spoons'.)
- 1 teaspoon Turmeric Powder (Originally '1 small spoon'.)
- 1 teaspoon Curry Powder (Originally '1 small spoon'.)
- 1 whole Small Eggplant (Brinjal) (Seedless variety preferred.)
- 4 stalks Spring Onions (Green Onions) (Originally '3-5 depending on size'.)
- 1 bunch Green Garlic
- 4 leaves Colocasia Leaves (Alu/Patra leaves) (Originally 'Alu na padada'.)
- 3 cloves Garlic Cloves
- 1 inch piece Ginger (Originally '1 tola'.)
- 2 teaspoons Salt (Originally '2 tolas' (approx 20g), reduced for modern taste.)
More recipes using Mutton
Kari Hadus (Parsi Mutton and Lentil Curry)
This rich and aromatic Parsi curry combines tender mutton with earthy masoor dal (red lentils) for a hearty, protein-packed meal. The meat is first marinated in a spiced yogurt mixture and slow-cooked with caramelized onions, then finished with a fragrant temper of ghee and fresh ground spices including saffron and cardamom. The result is a thick, savory stew with a complex flavor profile that pairs perfectly with steamed rice or crusty bread.
Delicious Mutton Curry
A rich and unique Parsi-style mutton curry that balances savory, sweet, and tangy flavors with a medley of root vegetables. Tender goat meat is simmered with beetroot, carrots, and turnips, then finished in a thick, aromatic gravy spiced with mace, cardamom, and cloves. The addition of fresh lemon juice and sugar creates a delightful sweet and sour profile characteristic of traditional Parsi cuisine, perfect for serving with rice or crusty bread.
Layered Mutton Khichdi No. 2
This rich, historical Parsi dish elevates the humble khichdi into a biryani-like feast, featuring layers of tender mutton and aromatic rice and lentils. Succulent meat is cooked dry with savory spices, then layered with tuvar dal and rice, enriched with thick hung curd, saffron, and sweet coconut. The result is a sophisticated, comfort-food masterpiece with deep, savory flavors and a fragrant, golden finish.
Parsi Mutton or Chicken Stew
A rich and aromatic Parsi stew that combines tender mutton or chicken with a bountiful harvest of root vegetables and beans. This historical recipe features a slow-cooked medley of red pumpkin, green peas, lima beans, and pearl onions, simmered in a savory ghee base. The dish is finished with a traditional sweet and sour balance of vinegar, sugar, and lemon juice, creating a complex and comforting flavor profile typical of Parsi cuisine.
Instructions
- 1Wash and soak the Tuvar, Val, Masoor, and Moong dals together for 30 minutes. Chop the pumpkin, tomatoes, eggplant, spring onions, green garlic, and colocasia leaves. Peel and cube the potatoes. Make a paste of the ginger and dry garlic cloves.
- 2In a pressure cooker or large pot, combine the soaked dals with the chopped pumpkin, tomatoes, eggplant, spring onions, green garlic, and colocasia leaves. Add enough water to cover. Cook until everything is completely soft and mushy. Once cooked, mash the mixture thoroughly with a whisk or immersion blender until smooth. Set aside.
- 3In a large heavy-bottomed pot, heat the ghee over medium heat. Add the whole cumin seeds and sliced dry onions. Sauté until the onions turn golden brown. Add the mutton pieces and the ginger-garlic paste. Fry for 5-7 minutes until the meat is browned.
- 4Add the turmeric, coriander-cumin powder, curry powder, and salt to the meat. Stir well. Add the cubed potatoes and enough water to cover the meat. Cover and simmer until the mutton is tender (about 30-40 minutes). Once the meat is cooked, pour in the mashed dal and vegetable mixture. Stir to combine and simmer for another 10-15 minutes to blend the flavors. Adjust consistency with water if needed.
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