Mutton curry in a dark clay pot with curry leaves, a star anise and green chillies on a wooden table

RecipeParsiOne pot

Authentic Parsi Mutton Dhansak, Easy One-Pot

Name: Authentic Parsi Mutton Dhansak, Easy One-Pot
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 3 servings
Cuisine: Parsi
Ingredients: 450 g Mutton curry cut, bone-in; 3 tbsp Toor dal; 2 tbsp Masoor dal; 2 tbsp Moong dal; 1 tbsp Chana dal; 100 g Pumpkin, cubed; 1 Tomato, chopped; 700 ml Water; 3 tbsp Oil; 1 Onion, sliced; 1 tbsp Ginger-garlic paste; 2 tbsp Dhansak masala; 1 tbsp Tamarind pulp; 1 tsp Jaggery; Salt (to taste); Coriander leaves, chopped (a handful)

Mutton cooked down with toor, masoor, moong and chana dal, pumpkin and dhansak masala into a thick sweet-sour gravy. Serve with caramelised brown rice and kachumber.

Total time

1 h 25 m

25 m hands-on

Serves

generously

Difficulty

Medium

one pot

Dal blend

4 lentils

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

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Method

6 steps. Read it through before you start.

01
Rinse the dals
Wash all four dals together until the water runs clear. Soak for 20 minutes.
02
Cook the base
Heat oil in a pressure cooker. Fry the onion until golden, then add the ginger-garlic paste and tomato and cook until soft.
03
Add mutton and dal
Add the mutton, dals, pumpkin, dhansak masala, salt and water. Stir well.
04
Pressure cook
Cook for 8 to 9 whistles on medium until the mutton is tender and the dal has broken down. Let the pressure drop.
05
Mash
Mash the dal and pumpkin into the gravy with the back of a ladle. Lift out the mutton if you want a smoother blend, then return it.
06
Season
Stir in tamarind and jaggery and simmer 10 minutes. Adjust salt, scatter coriander and serve.

Questions

What is dhansak masala?+

A Parsi blend with cumin, coriander, turmeric, fenugreek and dried chillies. Ready blends are sold at spice shops.

Can I skip the pumpkin?+

Yes. Use bottle gourd or extra tomato instead.

What do I serve it with?+

Traditionally caramelised brown rice and kachumber salad.

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