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Dhansak

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Ingredients
  Yellow split peas 1⁄2 Cup (8 tbs) (Dal:)
  Tender lamb 3 Pound, cut into 1-inch cubes (Dal:)
  Peanut oil 1⁄2 Cup (8 tbs) (Dal:)
  Eggplant 1 Large, cubed
  Potatoes 2 Large, peeled and cubed
  Pumpkin 1 Cup (16 tbs), cubed
  Tomatoes 1 Pound, peeled and seeded
  Green onions 1 Bunch (100 gm), chopped
  Garlic 6 Clove (30 gm) (Peeled)
  Hot chilies 2
  Coriander leaves 1 Bunch (100 gm)
  Grated ginger 1 Teaspoon
  Onions 3 Medium, thinly sliced
  Cumin 1 Tablespoon
  Coriander 2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Mustard seeds 1 Teaspoon
  Cloves 1⁄2 Teaspoon
Directions

Wash the 4 dhals.
Place in a pan and cover with water.
Bring to boil over high heat and simmer for twenty minutes.
Meanwhile, saute the meat in oil until browned.
Drain.
Add to the dhal mixture with all the vegetables, garlic and spices.
Cook together until the meat is tender.
In the same oil as used for the browning of the meat, add the onion and fry until browned.
Stir in the spices and saute for five minutes.
Pour this mixture into the dhal-meat-vegetable mixture.
Boil for five minutes.
Set aside and keep warm.
Meanwhile, prepare the pilaf.
Saute the onion in butter.
Add all the spices and water.
Bring to boil over high heat.
Reduce heat and add the washed rice with the saffron.
Cook, simmering, until all the liquid is absorbed and the rice is tender.
Serve the rice on individual plates and cover with the dhansak.
To prepare the salad mix together all the ingredients.
Adjust the seasoning and serve with the dhansak.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute

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