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Dhansak with Brown Rice

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Description Edit

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 a lot :)

Ingredients Edit

Dhansak Edit

Seasoning Edit

Rice Edit

Directions Edit

  1. Clean and soak the dals (lentils) in water for 30 minutes.
  2. Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
  3. Quarter the potato, brinjal and red pumpkin.
  4. Chop finely the onion, mint leaves, coriander leaves, fenugreek leaves and green chillies.
  5. Heat a tbsp of oil. Fry the onion till light brown.
  6. Add the mutton. Stir.
  7. Add all the above ingredients.
  8. Add the dals and a little water.
  9. Let it cook till the dal and meat are tender. Remove the meat pieces.
  10. Mash the dal. Keep aside.

Seasoning Edit

  1. For this, chop the onion and tomatoes finely.
  2. Fry onions till golden brown.
  3. Add the ground masala. Fry well.
  4. 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.
  5. Before serving, add the juice of a lemon and a tsp of jaggery.
  6. Serve the dal (slightly thick) with the brown rice.

Rice Edit

  1. For this, wash and soak it in water.
  2. Slice the onion.
  3. Fry it in ghee till light brown.
  4. Add cumin and sugar.
  5. Fry well till the sugar and onions are fried well.
  6. Add the coarsely crushed spices along with rice.
  7. Fry a little.
  8. Add salt and water.
  9. Cook, partially covered, till the water has evaporated and rice is cooked.

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