DHANSAK MASALA - 2007 VERSION

DHANSAK MASALA
[Parsi spice mixture used primarily for dhansak]


Originally posted here:http://atthebackofthehill.blogspot.com/2007/06/dhansak-masala.html


9 Dry chilies (Guajillo or New Mexico chiles secos).
Two and a half TBS coriander seed.
One and a half TBS cumin seed.
One TBS whole peppercorns.
Half a TBS fennel seed.
Half a TBS black mustard seed.
Half a TBS fenugreek seed.
Three Tej Patta (cassia leaves - bay leaf may be substituted, but it isn't really the same).
Three green cardamom pods, seeds only.
One black cardamom pod, seeds, only.
One three-inch stick of cinnamon.
One star-anise pod.
Nine whole cloves.
One Tsp. mace.

Roast all spices except the mace. Cool and grind. Add mace and regrind, sift. If it is to be stored use a brown or blue glass jar. Optionally add half a teaspoon of turmeric to inhibit mold if you intend to make more than you will use soon.

To use, mash with about eight or nine cloves of garlice and a thumb of ginger. It will be sufficient for enough dhansak to feed about eight people.

You would use two thirds of a cup of toovar dal (telwalla), one third of a cup each of masoor and moong dal. Slightly more than a pound of red pumpkin, one or two Chinese eggplants, three or four tomatoes, two or three onions, and a small bunch of methi leaves plus a handful of cilantro. You will need about a pound and a half of lamb-stew meat chunks on the bone, up to two pounds.

The procedure is standard, and you probably do not need me to describe it - cook the dals in one pan, gild the onion, aromatics, spices, lamb in another pan. Then mix everything for further cooking. A small dash vinegar and a little tamarind may be added for a pleasing tang. Do NOT add pineapple, unless you are Angrezi and more than a little mad.

Serve with kachumber and Parsi brown rice. Plus some lime segments for squeezing. And croquettes or pattice.

Then spend the rest of the afternoon sleeping.

DHANSAK MASALA - BAWI'S MOM'S VERSION

BAWI'S MOM'S DHANSAK MASALA

Originally posted here:
http://atthebackofthehill.blogspot.com/2008/06/you-cook-like-white-man.html


Masala - grind to a fine paste:
One teaspoon Methi (Fenugreek) seeds
Half teaspoon Cumin seeds
4 Cloves
2 Cardamoms (green)
Half inch stick cinnamon
Six to seven dry red chilies
One clove garlic

One and a half to two teaspoons dhana-jeera masala (add when frying paste)


Heat oil and fry ground masala paste. Add dhana-jeera masala and fry on low heat till done (clarification: the fragrance has changed and the oil has come out). Add dal and bring to boil. Simmer a while longer - about 15 to 20 minutes.

Add to dal and vegetable mixture. Add meat at your own discretion.

DHANSAK MASALA - MY RECIPE

DHANSAK MASALA
[Parsi spice mixture used primarily for dhansak]

Originally posted here:
http://atthebackofthehill.blogspot.com/2008/06/dhansak-or-this-is-why-you-should-never.html


Ten Dry chilies - Guajillo or New Mexico chiles secos.
Three TBS coriander seed.
One and a half TBS cumin seed.
One TBS whole peppercorns.
Half a TBS fennel seed.Half a TBS black mustard seed.
Half a TBS fenugreek seed.
Four Tej Patta (cassia leaves - bay leaf may be substituted, but it isn't really the same).
Four green cardamom pods, seeds only.
One black cardamom pod, seeds only.
One three-inch stick of cinnamon.
One star-anise pod.
Eight whole cloves.
One Tsp. mace.

Toast all spices except the mace. Cool and grind. Add the mace and regrind, sift. If you double the recipe to have some for future use, store the excess in a brown or blue glass jar in a cool place. Use within a month.

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Note: Guajillo chile: A nice winey dry chile that yields a lovely simmered salsa for New Mexicans, but which also makes a superior chile powder. One Guajillo is roughly equivalent to between two teaspoons and one tablespoon of powder.