Dhansak
(Serves 6 to 8)
For the dal
Tur dal - 500g; channa dal - 50g; moong dal yellow - 50g; masoor dal, split - 50g; vaalni dal (dry) - 50g (optional as it
has a pleasant slightly bitter taste); mutton cuts from shoulder and chops - 1,250g; tomatoes, cut into half - 2 medium;
red pumpkin, peeled - 150g; brinjal, peeled - 150g; turmeric - 1 big pinch; oil - 25 ml; onion, chopped - 300g; red chilli
powder - 10g; ginger garlic and green chilli paste - 25g; coriander powder - 15g; salt to taste
Dhansak masala
15g - (Mangal masalas in Mumbai have a nice dhansak masala); brown onion; chopped green coriander
Method
* Wash and soak the dal for 30 minutes.
* Combine dals, mutton, salt, turmeric, tomatoes, pumpkin and brinjal, add water and boil till mutton is 3/4 way cooked.
* Take oil in a hot pan, add onion and fry till golden brown, add ginger garlic and green chilli paste, chilli powder,
coriander powder and dhansak masala. Cook for a minute and add to the dal.
* Simmer till mutton is completely cooked, about 10-15 minutes and flavours of the tempering combine with the dal.
* Garnish with brown onion and chopped coriander. Keep hot.
For the Rice
Rice - 400g (surti kolam is a possible variety); ghee/oil - 15ml; white sugar - 25g; green cardamom - 5 pieces; cinnamon -
1 piece of about 2 inches; cloves - 5 pieces; black cardamom - 3 pieces; salt to taste.
Method
* Take ghee/oil in a pan, add sugar and caramelise to a deep brown colour.
* Add water, keeping a safe distance as caramel could splatter. About 1 1/2 times of water to rice is a good ratio.
* Add whole garam masalas and salt. Bring to a boil.
* Add rice and cook till rice is fluffy.
For the kebabs
Freshly minced mutton - 500g; onion, chopped - 50g; coriander, fresh - 20g; mint, chopped - 20g; ginger garlic paste -
15g; green chilli chopped - 2-3 pieces; red chilli powder - 5g; jeera powder - 5g; salt to taste; white bread - crust cut, soaked in water for a minute and squeezed dry - 2 slices ( just for binding - a trick Parsis probably picked up from the British).
Method
* Combine all the ingredients and form small rounds the size of a lemon.
* Shallow fry in a pan with a little oil till golden and cooked on the inside.
* For a deeper mutton flavour - deglaze the pan in which kebabs are cooked with a ladle of the dal
Parsi kachumber
Onion - 150g; cucumber - 150g; carrot - 150g; tomato - 150g; fresh coriander - 15g; jeera powder - 5g; salt to taste; lemon juice of 2 pieces
Method
* Cut vegetables in bite-sized dices.
* Combine with other ingredients and serve cold.
Recipe courtesy: Kayzad Sadri