Parsi Goat and Lentil Dhansak with Tamarind

What you need

• 700 g (1 1/2 lb) bone-in goat, or mutton, in 4 cm (1 1/2 in) pieces
• 150 g (3/4 cup) toor dal, split pigeon peas
• 50 g (1/4 cup) masoor dal, split red lentils
• 50 g (1/4 cup) moong dal, split mung beans
• 250 g (9 oz) pumpkin, peeled, in chunks
• 1 small eggplant, about 200 g, in chunks
• 2 tomatoes, chopped
• 1 tbsp dried fenugreek leaves, kasuri methi
• 1 tsp ground turmeric
• 10 g tamarind, seedless block, soaked in 60 ml hot water
• 1 1/2 tsp cumin seeds
• 1 tbsp coriander seeds
• 6 whole cloves
• 5 cm (2 in) cinnamon stick
• 4 dried red chilies, stems removed
• 2 green chilies
• 8 cloves garlic, peeled
• 3 cm (1 in) fresh ginger, peeled
• 2 medium onions, thinly sliced
• 4 tbsp ghee
• 1 tsp garam masala
• salt, about 2 tsp, to taste
• steamed basmati rice, for serving

Method

Restated from the original video

1. 1

   Rinse the toor dal, masoor dal and moong dal in several changes of water.

2. 2

   Soak the tamarind in 60 ml (1/4 cup) hot water for 20 min. Squeeze it out, strain the liquid and discard the fibers.

3. 3

   Put the three dals, pumpkin, eggplant, tomatoes, fenugreek leaves, turmeric and 1.2 l (5 cups) water in a large pot. Bring to a boil, then simmer partly covered for 40-45 min, stirring now and then, until the dals collapse and the vegetables are very soft.

4. 4

   Blend the dal mixture until smooth. It should pour like thin porridge; thin it with hot water if needed.

5. 5

   Toast the cumin seeds, coriander seeds, cloves, cinnamon stick and dried red chilies in a dry pan over medium heat for 1-2 min, until fragrant.

6. 6

   Grind the toasted spices with the garlic, ginger, green chilies and 3-4 tbsp water into a smooth paste.

7. 7

   Heat the ghee in a heavy pot over medium heat. Fry the onions for 10-12 min, until deep golden.

8. 8

   Add the spice paste and fry for 4-5 min, stirring, until the ghee separates at the edges.

9. 9

   Add the goat and 1 tsp salt and brown for 8-10 min, stirring so the paste coats every piece.

10. 10

    Pour in 400 ml (1 2/3 cups) hot water, cover and simmer on low heat for 60-75 min, until the goat is tender and cooked through. Add a splash of water if the pot dries out.

11. 11

    Stir in the dal puree and tamarind liquid. Simmer uncovered for 15 min, stirring often, until thick but still pourable.

12. 12

    Stir in the garam masala and cook 2 min. Adjust the salt.

13. 13

    Serve hot with steamed basmati rice.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.