Difference between revisions of "Mutton Dhansagh"
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# Mix all the dals, vegetables with half mutton and pressure cook for few minutes. | # Mix all the dals, vegetables with half mutton and pressure cook for few minutes. | ||
# Blend all of them to a fine paste with [[salt]], [[spinach]] and green chilies. | # Blend all of them to a fine paste with [[salt]], [[spinach]] and green chilies. | ||
Latest revision as of 14:35, 15 July 2012
File:Mutton Dhansaagh.JPG
Mutton Dhansagh
Ingredients
- 500 g mutton
- 50 g bengal gram (chana dal)
- 50 g split gram (tuwar dal)
- 50 g green gram (moong dal)
- 100 g potatoes
- 100 g carrots
- 50 g beans
- 100 g eggplants
- 5 small bunches methi leaves (fenugreek)
- 10 small bunches of spinach
- 6 green chilies
- 100 g onions
- 100 g tomatoes
- 3 tsp ginger-garlic paste
Dhansagh masala
- 10 g pineapple flowers
- 10 g garam masala
- ¼ piece of nutmeg
- 3 tsp chili powder
- ¼ tsp turmeric
- 100 g oil
- salt to taste
Procedures
- Mix all the dals, vegetables with half mutton and pressure cook for few minutes.
- Blend all of them to a fine paste with salt, spinach and green chilies.
- Boil the remaining half of the mutton and keep aside.
- Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic paste, dhansagh masala powder for 2–3 minutes.
- Then add chopped tomatoes, mutton pieces, dal-vegetable mix and cook for another 10–15 minutes.
- Serve with brown rice or chapathis.
