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This recipe being a parsi recipe dhana jeera powder, sambhar powder, cumin-garlic-red chili paste will be available at gangar stores at dadar of grant road in mumbai-maharashtra-india.
the garlic-jeera-red chili paste can be made at home and can be stored in the refrigerator for 15 to 20 day provided it is used regularly.
for the garlic-jeera-red chili paste, grind 1 clove garlic, 2tbsps jeera and 30 red chilies (kashmiri) with 2-3 tbsps vinegar
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Dhanshak recipe - How to make Dhanshak
Preparation Time:    Cooking Time:    Total Time:
2 hours 30 minutes
- Mix all the dals, wash and soak overnight or for 2 hours in hot water.
- Chop finely all the vegetables and add to the soaked dal (except the tomatoes).
- Add mutton/chicken to the dals. add ginger-garlic paste, red chili powder, turmeric powder, dhana jeera powder, curry powder, salt to taste.
- Add water if required after three whistles of the cooker
- Dry grind the tempering ingredients.
- In another vessel heat oil.
- To the oil add the ground tempering ingredients, jeera-garlic-red chili paste, sambhar powder, dhana jeera powder, curry leaves and the tomatoe puree.
- Roast for 2-3 minutes seing that the ingrediemts do not burn but at the same time the oil should start leaving the masala.
- Add the cooked dal along with the mutton/chicken pioeces and simmer for 10-15 minutes.
- Serve hot with brown rice and kachuber
This recipe was contributed by Bimo on 18 Feb 2002
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