Chicken with Lentils and Vegetables (Dhansak) recipe
information
The Par sees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the west coast of India. They have remained intact as a community and their cooking is quite distinctive. This is one of their most famous dishes, and although it is normally made with chicken, as here, lamb can be substituted. The dhals mentioned here are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted.
ingredients
Dhansak is a classic Parsee dish from the west coast of India, a mixture of chicken, lentils and vegetables.
125 g (4 oz) 1/2 cup Tur dhal (lentils)
25 g (1 oz) 1/8 cup Channa dhal (lentils)
50 g (2 oz) 1/4 cup Masoor dhal (lentils)
25 g (1 oz) 1/8 cup Moong dhal (lentils)
900 ml (1 1/2 pints) 3 3/4 cups Water
2 tsp Salt
40 g (1 1/2 oz) 3 Tbs Ghee or clarified butter
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 Garlic clove, finely chopped
8 Chicken pieces
1 Tbs Chopped fresh mint
1 Aubergine (eggplant), cubed
225 g (8 oz) 1 1/3 cups Pumpkin, peeled and cubed
125 g (4 oz) 1 cup Spinach, chopped
1 Large onion, sliced
425 g (14 oz) Canned peeled tomatoes, drained
25 g (1 oz) 1/8 cup Channa dhal (lentils)
50 g (2 oz) 1/4 cup Masoor dhal (lentils)
25 g (1 oz) 1/8 cup Moong dhal (lentils)
900 ml (1 1/2 pints) 3 3/4 cups Water
2 tsp Salt
40 g (1 1/2 oz) 3 Tbs Ghee or clarified butter
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 Garlic clove, finely chopped
8 Chicken pieces
1 Tbs Chopped fresh mint
1 Aubergine (eggplant), cubed
225 g (8 oz) 1 1/3 cups Pumpkin, peeled and cubed
125 g (4 oz) 1 cup Spinach, chopped
1 Large onion, sliced
425 g (14 oz) Canned peeled tomatoes, drained
for the Masala
50 g (2 oz) 4 Tbs Ghee or clarified butter
1 Large onion, sliced
piece Fresh root ginger, 4 cm (1 1/2 in) peeled and sliced
2 Green chillis, finely chopped
3 Garlic cloves, crushed
1/2 tsp Ground cinnamon
1/2 tsp Ground cardamom
1/2 tsp Ground cloves
1 1/2 tsp Turmeric
1 tsp Ground coriander
1/2 tsp Hot chilli powder
3 Tbs Chopped coriander leaves
1 Large onion, sliced
piece Fresh root ginger, 4 cm (1 1/2 in) peeled and sliced
2 Green chillis, finely chopped
3 Garlic cloves, crushed
1/2 tsp Ground cinnamon
1/2 tsp Ground cardamom
1/2 tsp Ground cloves
1 1/2 tsp Turmeric
1 tsp Ground coriander
1/2 tsp Hot chilli powder
3 Tbs Chopped coriander leaves
method
1. Wash all the dhals thoroughly and soak them for 30 minutes in cold water. Drain and transfer them to a large saucepan. Add the water and salt and bring to the boil, skimming off any scum. Reduce the heat to low, cover the pan and simmer for 40 minutes.
2. Meanwhile, heat the ghee or clarified butter in a large frying-pan. Add the ginger and garlic and fry for 2 minutes, stirring constantly. Add the chicken pieces and fry until they are deeply and evenly browned. Transfer the mixture to the dhal.
3. Add the mint, aubergine (eggplant), pumpkin, spinach, onion and tomatoes. Increase the heat to high, stir to mix and bring to the boil. Reduce the heat to low, cover the pan and simmer for 45 minutes, or until the chicken is cooked through and tender. Transfer the chicken pieces to a plate. Puree the vegetables and dhal in a blender and set aside.
4. Rinse out and dry the saucepan. To make the masala, heat the ghee or clarified butter in the saucepan. Add the onion and fry until golden brown. Stir in the ginger, chillis and garlic and fry for 3 minutes. Stir in all the remaining ingredients, except the coriander leaves, and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Pour the pureed vegetables and dhal mixture into the pan and stir well. Bring to the boil, reduce the heat to low and cover the pan. Simmer the mixture for 20 minutes. Stir in the chicken pieces and simmer for a further 10 minutes, basting the chicken with the sauce.
5. Transfer the dhansak to a warmed serving dish, sprinkle over the coriander leaves and serve at once.
2. Meanwhile, heat the ghee or clarified butter in a large frying-pan. Add the ginger and garlic and fry for 2 minutes, stirring constantly. Add the chicken pieces and fry until they are deeply and evenly browned. Transfer the mixture to the dhal.
3. Add the mint, aubergine (eggplant), pumpkin, spinach, onion and tomatoes. Increase the heat to high, stir to mix and bring to the boil. Reduce the heat to low, cover the pan and simmer for 45 minutes, or until the chicken is cooked through and tender. Transfer the chicken pieces to a plate. Puree the vegetables and dhal in a blender and set aside.
4. Rinse out and dry the saucepan. To make the masala, heat the ghee or clarified butter in the saucepan. Add the onion and fry until golden brown. Stir in the ginger, chillis and garlic and fry for 3 minutes. Stir in all the remaining ingredients, except the coriander leaves, and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Pour the pureed vegetables and dhal mixture into the pan and stir well. Bring to the boil, reduce the heat to low and cover the pan. Simmer the mixture for 20 minutes. Stir in the chicken pieces and simmer for a further 10 minutes, basting the chicken with the sauce.
5. Transfer the dhansak to a warmed serving dish, sprinkle over the coriander leaves and serve at once.
serving amount
6 - 8 servings
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