Mamaiji's Dhan Sakh
|For dal mixture|
|Lamb||1 Kilogram, cut into 1 inch pieces with the bone|
|Arhar dal||1 Cup (16 tbs) (Husked Pigeon Peas)|
|Moong dal||1⁄2 Cup (8 tbs) (Husked Green Beans)|
|Masoor dal||1⁄4 Cup (4 tbs) (Husked Egyptian Lentils)|
|Chana dal||1⁄4 Cup (4 tbs) (Husked Bengal Gram)|
|Ginger paste||2 Tablespoon|
|Garlic paste||2 Tablespoon|
|Green chilies||3 , seeded and chopped|
|Coriander leaves||2 Tablespoon, chopped|
|Red pumpkin||100 Gram, peeled and chopped (Ripe)|
|Aubergine||1 Medium, chopped|
|Fenugreek leaves||6 Bunch (600 gm) (Small Variety / 3 Tablespoon Larger Variety)|
|Amaranth leaves||100 Gram (Cholai Bhaji)|
|Spring onions and tops||6 (With Leaves)|
|Onion||1 Large, finely chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Red chilies||8 , finely ground|
|Parsi dhansakh powder||2 Tablespoon|
|Sambhar powder||2 Tablespoon|
|Ghee||3 Tablespoon (For Frying)|
|Tamarind||1 Tablespoon, soaked in 1/2 cup water with 1 tablespoon jaggery (1 Large Lime Sized)|
|Water||1⁄2 Cup (8 tbs)|
Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Rub ginger and garlic paste into meat pieces, place in a pan, add salt and water to cover.
Bring to boil and lower heat.
Simmer till meat is tender and some gravy is left.
Wash dais well and mix with other ingredients for dal mixture.
Put into a pan with water to cover by one inch.
Bring to boil and reduce heat.
Simmer till dal is cooked.
Strain mixture through a colander.
Add meat and gravy.
Heat ghee in a large pan and fry onions till pink.
Add remaining spices and fry for 1-2 minutes, adding a little water if required.
Add dal mixture, and mix well to incorporate all ingredients.
Simmer on low heat for 10-15 minutes, adding a little water if too thick.
Mix ingredients for doru and add to dal mixture.
Serve with brown rice, kababs and a kathumbar.