Recipe: Mutton Dhansak

CooQ : Recipe: Mutton Dhansak

Mutton Dhansak

Parsi, Mains

246 calories/serving
59 mins
Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called Dhansak.

Recipe by:

Pretty Parsi Cook


For dhansak masala

1. In a pan on low flame, saute all the spices until fragrant.

2. Turn off the flame and add green chilli, coriander leaves, water and grind to a fine paste.

For dal mixture

3. Soak all the 3 dals in water for 3 hours or even overnight.

4. Add all the ingredients for the dal mixture in a pressure cooker. cook on high flame for 1 whistle, then reduce the flame and cook for a further 4 whistles.

For the mutton

5. Heat oil in a pan and add the sliced onions along with salt. saute until the onions turn golden brown. add the ginger garlic paste.

6. Add the mutton pieces and cook for 5 minutes.

7. Add water, cover and cook for 30 minutes on low heat until the mutton is completely cooked through. cook for longer if necessary.

8. Add the cooked dal and the previously prepared dhansak masala to the mutton. adjust the consistency with ¾ cup of water or up to the desired consistency.

9. Allow it to cook for 5 minutes. serve with parsi brown rice.


1. The mutton can also be cooked in a pressure cooker. after the mutton is completely cooked, continue with the rest of the recipe as given.

2. Along with the dal and vegetables, ¼ cup of fresh fenugreek leaves or 1 tbsp of dried fenugreek leaves (kasuri methi) can be added.

3. If you are using store bought dhansak masala powder, you can substitute that instead of the masala paste.

4. This recipe is fairly spicy. you can reduce the amount of green chillies or dried red chillies for a milder version.

By Pretty Parsi Cook