Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Nos. | Onions | chop |
| 3 | Nos. | Tomatoes | chop |
| 1 | Teacup | Pumpkin, White-Green | chop |
| 0.5 | Teacup | Methi Leaves | chop |
| 4 | Stalks | Mint Leaves (Pudina) | chop |
| 1 | Teacup | Coriander Leaves (Kothmeer) | chop |
| 1 | Teacup | Dhal, Tur | Pressure cook |
| 400 | Grams | Mutton | Pressure cook |
| 1 | Teaspoon | Chilly Powder, Red | Add |
| 1 | Teaspoon | Turmeric Powder | Add |
| 1.5 | Teacup | Dhansak Curry Powder (Parsi specialty) | Add |
| 1 | Teaspoon | Sugar, Table | Add |
| 3 | Tablespoon | Cooking Oil | Heat oil |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Fry for seasoning and add. |
| 3 | Tablespoon | Vinegar | Add to taste |
| 2 | Salt-Spoon | Salt | Add to taste |
Method
Chop onions, tomatoes, Dudhi, methi, mint and coriander. Add to dhal and mutton and put in two cups of water. Pressure cook till meat and dhal are very soft. Remove meat and churn dhal. Put meat back into mashed dhal, add all ground and dry masalas, salt and sugar and vinegar to taste. Heat two tablespoons of oil and fry cumin seeds. When they pop pour oil over Dhansak. Simmer for ten minutes and serve hot.
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