DHANSAAK by zarnak

                                  DHANSAAK


¼ kg toover daal (arhar daal)

½ kg mutton (or 1 chicken, cut in 8 pieces)

1 small brinjal, cubed

1 thin slice red pumpkin (laal kadoo), chopped

3 tomatoes, sliced

1 small onion, chopped

1 small potato, chopped

1 tbsp ginger garlic paste

2 bunches small methi

1 small bunch coriander

1 small green mango (when in season)

¼ tsp turmeric

1 tbsp red chilli powder

½ tsp curry powder

½ tsp dhania powder

½ tsp zeera powder

½ tsp garam masala powder

½ tsp black pepper powder

salt to taste

1 tbsp Sambhar masala powder

1 tbsp Dhansaak masala powder

3 tbsp oil

Wash daal well and soak for at least 3 hours with a pinch of baking soda.

Heat oil. Add all vegetables and spices and sauté. Next add the meat. Bhuno. Let it cook till done and then add the drained daal and 3 cups of water. When the daal is done, remove the meat pieces and blend the daal along with all the veggies. Again put the meat in the daal and bring to a boil. (When in season, add the raw mango at this stage).

Simmer and then serve with Brown Rice and Kachumbar.

DHANSAK MASALA

1” piece turmeric

50gm curry leaves

250gm cumin seeds

60gm black cumin seeds (shahi zeera)

1 kg coriander seeds

50gm mustard seeds

50gm methi seeds

50gm cinnamon

50gm cloves

50gm white cardamoms

200gm black peppercorns

50gm poppy seeds (khas khas)

50gm bay leaves (tej patta)

50gm dried orange peel, pith removed

50gm lime peel, pith removed

Dry roast each ing separately,with 1-2 tbsp oil on a tawa. Cool, grind and mix. Store in an airtight container. Will keep for a year

SAMBHAR Masala

100gm dry round chillies

50gm dry red long chillies

100gm broken mustard seeds

250gm broken methi seeds (fenugreek)

20gm hing (asafoetida)

20gm cinnamon

20gm cloves

20gm black pepper

10gm badiyan (star anise)

1tsp salt

2 tbsp oil

Grind all spices, except hing, individually. Mix and place in a large thali. Make a well in the centre and place hing in it. Pour boiling oil on top and crush it completely with a wooden spoon. Mix well, cool and store in an airtight jar.