DHANSAK WITH BROWN RICE
From today's "Thursday" magazine; this is the winning recipe of the week. It is a spicy hot yet almost sweet and sour curry, which comprises wither mutton or chicken combined with lentils. It is originally a Persian dish. My dad loves this dish alot:)
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 2h45m
Yield 3 serving(s)
Number Of Ingredients 47
Steps:
- Clean and soak the dals (lentils) in water for 30 minutes.
- Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
- Quarter the potato, brinjal and red pumpkin.
- Chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
- Heat a tbsp.
- of oil.
- Fry the onion till light brown.
- Add the mutton.
- Stir.
- Add all the above ingredients.
- Add the dals and a little water.
- Let it cook till the dal and meat are tender.
- Remove the meat pieces.
- Mash the dal.
- Keep aside.
- Now prepare the seasoning.
- For this, chop the onion and tomatoes finely.
- Fry onions till golden brown.
- Add the ground masala.
- Fry well.
- Add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
- Simmer on slow flame till the masalas are well mixed.
- Before serving, add the juice of a lemon and a tsp.
- of jaggery.
- Serve the dal (slightly thick) with the brown rice.
- Now prepare the rice.
- For this, wash and soak it in water.
- Slice the onion.
- Fry it in ghee till light brown.
- Add cumin and sugar.
- Fry well till the sugar and onions are fried well.
- Add the coarsely crushed spices alongwith rice.
- Fry a little.
- Add salt and water.
- Cook, partially covered, till the water has evaporated and rice is cooked.
Nutrition Facts : Calories 1549.3, Fat 52.5, SaturatedFat 21.9, Cholesterol 192.8, Sodium 170.3, Carbohydrate 188.2, Fiber 41.3, Sugar 18.7, Protein 83.5
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