The popular recipe from Parsi Cuisine traditionally made using Chicken or Lamb. Served best with Brown Rice and Kachumber Salad.CHICKEN DHANSAKIngredients750 grams chicken, cut into 1 inch pieces on bone½ 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 taste2½ tablespoons dhansak masala 2 tablespoons ghee1 medium potato, peeled and cubed100 grams red pumpkin, peeled and cubed1-2 long brinjals, cubed1 cup chopped fresh fenugreek leaves1 tablespoon chopped fresh mint leaves1 tablespoon chopped fresh coriander leaves½ teaspoon turmeric powder2 medium onions, finely chopped1 tablespoon oil 2 medium tomatoes, finely chopped½ teaspoon red chilli powder1 tablespoon ginger-garlic-green chilli-cumin paste 2 tablespoons tomato puree 2 teaspoon lemon juiceMethod1. 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. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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