Mutton Dhansak

• Coriander leaves

  chopped

  10 g

• Dhansak masala

  15 g

• Eggplant

  diced

  80 g

• Fenugreek leaves

  30 g

• Ginger-garlic paste

  30 g

• Jaggery

  10 g

• Masoor dal

  40 g

• Moong dal

  40 g

• Mutton

  curry cut, bone-in

  400 g

• Oil

  40 ml

• Onion

  chopped

  2 pc

• Pumpkin

  diced

  100 g

• Salt

  to taste

• Tamarind pulp

  20 g

• Tomato

  chopped

  2 pc

• Toor dal

  80 g

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Method

1. 1Rinse the mixed lentils and soak briefly.
2. 2Pressure cook the mutton with the lentils, pumpkin, brinjal and fenugreek leaves until soft.
3. 3Separate the mutton pieces and blend the lentil-vegetable mix into a smooth puree.
4. 4Heat oil and fry chopped onions until golden.
5. 5Add ginger-garlic paste and the dhansak masala; cook well.
6. 6Add chopped tomato and cook to a thick base.
7. 7Return the mutton and pour in the lentil puree.
8. 8Simmer, stirring, until thick and the flavours meld.
9. 9Balance with tamarind pulp and a little jaggery for the sweet-sour note.
10. 10Finish with coriander and serve with brown rice.