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	Dhansak
	Mutton with Lentils and Vegetables - Parsi Style

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Serves : 8

Time : 75 minutes

Ingredients

8		whole dry red kashmiri chillies
2 tbsp		copra (grated)
¼ tsp		peppercorns
½ tsp		cumin seeds
10 g		ginger
8 flakes		garlic
5 ¼ cups		water
½ cup		red gram
1 ½ tbsp		field beans
3 tbsp		split red lentils
3 tbsp		split skinned green gram
3 tbsp		Bengal gram
¾ kg		mutton leg (cut into 4 cm pieces)
2 medium (200 g)		potatoes (peeled and chopped)
175 g		red pumpkin (peeled and chopped)
¼ cup		coriander leaves (chopped)
2 ½ tbsp		fenugreek leaves (chopped)
2 tbsp		mint leaves (chopped)
5 tsp		salt
½ tsp		turmeric powder
3 tbsp		vegetable oil
1 small (75 g)		onion (chopped)
2 medium (175 g)		tomatoes (chopped)
2 tsp		coriander powder
2 tsp		cumin powder
4 ½ tsp		sambar powder

Recipe

1.	In a pan, roast red chillies. Remove and keep aside.
2.	In the same pan, roast together copra, peppercorns and cumin seeds till copra is light brown. Grind all roasted ingredients, ginger and garlic into a paste, adding a little water (¼ cup) from time to time.
3.	Put 3 cups water, red gram, field beans, red lentils, green gram, Bengal gram, meat, potatoes, pumpkin, coriander, fenugreek and mint leaves, salt and turmeric powder in cooker. Mix.
4.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 14 minutes.
5.	Remove cooker from heat. Allow to cool naturally.
6.	Open cooker. Remove meat pieces. Mix dal and vegetables smooth in a blender or mash through a sieve.
7.	In a large pan, heat oil for about 2 minutes. Add onion and fry till golden brown. Add ground paste, tomatoes, coriander, cumin and sambar powders. Cook till tomatoes are pulpy and oil shows separately (approximately 3 minutes), stirring occasionally.
8.	Add meat, dal mixture and remaining water (2 cups). Bring to boil, stirring occasionally. Reduce heat and simmer for about 5 minutes. Serve hot with Vagharela chawal - Fried Rice Parsi style.

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