DHANSAK MASALA RECIPES

Steps:

• Make the kachumber: Stir together vinegar and sugar in a medium bowl. Add cucumber, red onion, and cilantro; toss to combine. Cover and chill until ready to serve or up to overnight.
• Make the lamb stew: Heat oil in a Dutch oven over medium. Add onions, and cook, stirring occasionally, until softened and beginning to brown, about 20 minutes. Working with 1 ingredient at a time and stirring thoroughly between each addition, add green chutney, tomato achaar, ketchup, and dhansak masala.
• Add lamb and salt to onion mixture; stir to coat meat evenly. Add 13/4 cups water, and bring to a boil over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until lamb is almost tender, about 1 hour and 30 minutes. Uncover and cook, stirring occasionally, until sauce thickens to a gravy consistency and lamb is fork-tender, 30 to 45 minutes.
• Meanwhile, make the rice: Heat oil in a large saucepan over medium. Add onion; cook, stirring often, until onion is softened and beginning to brown, 8 to 10 minutes. Add cinnamon and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in sugar, and cook, stirring constantly, until mixture begins to caramelize on bottom of pan, about 30 seconds. Add rice; stir until evenly combined. Add 2 cups water. Cover pan with a tight-fitting lid, and reduce heat to medium-low. Cook until water is fully absorbed, 10 to 12 minutes. Turn off heat, and gently stir. Cover pot, and leave it on the hot burner (with the heat off) for 20 minutes. Remove cinnamon stick, if using. Set rice aside until ready to serve.
• Add dhan dar to lamb mixture, and stir until the yellow dhan dar is fully incorporated into lamb mixture, creating a uniform milk chocolate color. Stir in mango chutney, vinegar, and sugar. Cook, uncovered and stirring often, over medium-high until mixture has thickened slightly, 5 to 10 minutes. Spoon lamb mixture over rice on plates, and serve with kachumber on the side.?

Steps:

• Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water. Peel, wash and slice onions. Peel, wash and chop ginger and garlic.
• Remove stems, wash, slit and deseed green chillies. Peel, wash and cut pumpkin and potato into half inch sized cubes. Wash and cut brinjal into half inch sized cubes and keep them soaked in water.
• Clean, wash and chop fenugreek leaves, mint leaves and coriander leaves separately. Wash and chop tomatoes. Heat ghee in a pan, add sliced onions and sauté. Add chopped ginger and garlic and sauté for three to four minutes.
• Add peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potatoes, salt and three cups of water. Bring it to a boil. Cook for ten minutes.
• Add methi leaves, mint leaves and mix. Add chopped tomatoes and cover and cook ten minutes. Switch off the heat. Add dhansak masala. Mix and add tamarind pulp.
• Mash the mixture in a blender. Transfer into a deep pan. Adjust consistency by adding water. Sprinkle chopped coriander leaves and cook for a further five minutes. Serve hot.