Chicken Dhansak | Family Food Tales with Mrs Alyona Kapoor | Sanjeev Kapoor Khazana

The popular recipe from Parsi Cuisine traditionally made using Chicken or Lamb. Served best with Brown Rice and Kachumber Salad.

CHICKEN DHANSAK

Ingredients

750 grams chicken, cut into 1 inch pieces on bone
½ cup split pigeon peas (tuvar dal)
½ cup split red lentils (masoor dal)
½ cup split green gram (dhuli moong dal)
½ cup whole green gram (moong dal)
Salt to taste
2½ tablespoons dhansak masala
2 tablespoons ghee
1 medium potato, peeled and cubed
100 grams red pumpkin, peeled and cubed
1-2 long brinjals, cubed
1 cup chopped fresh fenugreek leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh coriander leaves
½ teaspoon turmeric powder
2 medium onions, finely chopped
1 tablespoon oil
2 medium tomatoes, finely chopped
½ teaspoon red chilli powder
1 tablespoon ginger-garlic-green chilli-cumin paste
2 tablespoons tomato puree
2 teaspoon lemon juice

Method

1. Pressure cook pigeon peas, red lentils, split green gram, whole green gram, 1 tablespoon ghee, potato, pumpkin, brinjals, fenugreek leaves, mint leaves, coriander leaves, salt, turmeric powder and half the onion in sufficient water till the pressure is released for 4-5 times.
2. Marinate chicken pieces with salt and 1 tablespoon dhansak masala.
3. Heat remaining ghee and oil in a non-stick pan. Add remaining onion and sauté till they turn golden brown.
4. Add tomatoes, salt, chilli powder and ginger-garlic-green chilli-cumin paste and mix well. Add tomato puree and remaining dhansak masala, mix and cook till the tomatoes turn soft and pulpy.
5. Add marinated chicken pieces and mix well. Add some water, mix, cover and cook for 3-4 minutes.
6. Blend the dal mixture and add to the chicken. Mix well and simmer for 2 minutes. Add lemon juice and mix well.
7. Serve hot with brown rice and kachumbar.

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