Chicken Dhansak

Chicken Dhansak

Chicken cooked with a combination of lentils and vegetables along with the usual spices. A very traditional and one of the most popular Parsi dishes. Chicken dhanshak with brown rice is a favorite sunday lunch in most parsi homes.

Serves: 4
Cooking time (approx.): 40 minutes
Style: Indian Non-Vegetarian (Parsi)

Ingredients:

1. 1  cup(s) mix of pigeon peas (tuvar dal), red lentils (masoor dal) and split green gram (moong dal)
2. 2  cup(s) red pumpkin dices
3. 2  small eggplants cut into thick roundels
4. 2  small potato(es) cut into thick roundels
5. 2  tablespoon(s) fenugreek leaves chopped
6. 2  small tomato(es) diced
7. 2  small onion(s) diced
8. 4  cups water
9. ½  teaspoon(s) turmeric powder
10. salt to taste
11. 8  medium pieces (about 800 grams) of chicken
12. 1  tablespoon(s) roasted cumin powder
13. 1  tablespoon(s) roasted coriander powder
14. 1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
15. 2  tablespoon(s) oil
16. 1  bay leaves
17. 1  onion(s) chopped
18. 1  teaspoon(s) tamarind paste
19. Finely chopped coriander leaves for garnishing

For the spice paste:

1. ½  peppercorns
2. 4  cloves
3. 4  cardamoms
4. 2  teaspoon(s) cumin seeds
5. 1  dried red (Kashmiri) chillies
6. 4  green chillies chopped
7. 8  garlic flakes
8. 1  teaspoon(s) ginger grated
9. ½  cup(s) chopped coriander leaves
10. ½  cup(s) chopped mint leaves

How to make Chicken Dhanshak:

1. Wash and soak the lentils for about 5 hours.
2. Grind all the ingredients under the spice paste.
3. Pressure-cook the first ten ingredients for about 9  minutes. Blend to a coarse puree.
4. Pour the puree in a heavy-bottomed pan along with the chicken, roasted cumin-coriander powders and hot spice mix (garam masala). Bring to a boil, cover and cook on low heat for about 10  minutes or till the chicken is almost cooked.
5. Heat the oil in a pan and fry the bay leaves for a few seconds. Add the onions and fry for about 3  minutes or till they are golden brown.
6. Add the ground spice paste and fry well for about 3  minutes or till the oil starts floating on the surface.
7. Add the chicken with the gravy along with the tamarind paste. Add salt to taste if required. Bring to a boil. Cover and cook on low heat for about 15  minutes or till the chicken is cooked through.
8. Garnish with finely chopped coriander leaves.

TIP:

1. A comparitively small amount of dried fenugreek leaves (kasuri methi) can be used in place of fresh ones.
2. Kashmiri red chillies are less pungent and give a bright red color to the gravy. However, any other dry red chilly can be used.
3. In the absence of a pressure cooker, the lentils can be cooked along with the other ingredients in a large pot of boiling water. However, it would take more than double the time to cook.

Serve hot with: Ghee Rice, steamed rice or Indian bread (Roti).

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