Dhansak Chicken - A favorite dish of Parsis made with Chicken or Lamb cooked with mixed grams and vegetables.
* Chicken (cut to small pieces) - 1 kg * Cooking Oil - 3 tbsp * Onions (chopped) - 3 * Dhanska Masala (see at bottom of page) - 2 tbsp * Potato (chopped) - 1 * Ginger Garlic Paste - 2 tbsp * Red Pumpkin (chopped) - 50g * Bengal Gram (chana dal) - 50g * Masoor Dal (washed) - 25g * Arhar Dal (split red gram) - 100g * Moong Dal (sabut) - 50g * Aubergine (small chopped) - 1 * Tomatoes (chopped) - 2 * Fenugreek Leaves (fresh) - 2tbsp * Salt to taste
First wash and soak all the dals (lentils) separately for 1 hour. Drain and keep aside.
Take a kadai (wok) and heat oil in it. Once it is hot, sauté the chopped onions, ginger garlic paste and dhansak masala till it turns brown.
In a pressure cooker, cook the chicken pieces, masoor dal, moong dal, chana dal, arhar dal, aubergines, tomatoes, potatoes, red pumpkin, fenugreek leaves and onion mixture with salt and adequate water till the meat is done. Keep aside to cool.
Remove the meat pieces, mash and strain the remaining mixture. Then cook for 5-7 minutes. Now add the meat and cook till the mixture becomes thick like a broth. Serve hot along with Nan.
Preparation of Dhansak Masala
Take cumin seeds (250g), turmeric 1" pieces, cinnamon sticks (50g), coriander seeds (1 kg), cloves (50g), black peppercorns (200g), white cardamoms (50g), mustard seeds (50g), poppy seeds (50g), fenugreek seeds (50g), curry leaves (50g), black cumin seeds (50g), dried orange peel (50g - without pith), dried sweet lime peel (50g - without pith), bay leaves (50g).
Roast each ingredient individually with just 1-2 tsp of cooking oil on a griddle (tawa). Cool, grind and mix. Store in an airtight glass container for use upto 1 year.
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