Chicken With Lentils (Dhansak) Recipe

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anila from karachi

Ingredients

1 chicken
6 oz. Tuar dhal
2 oz. each channa; moong and masoor dhal
4 mint leaves
1 pint (U.S. 2 ½ cups) water
1 aubergine
2 potatoes, peeled
4 onions
4 oz. spinach
4 oz. pumpkin
½ bunch coriander leaves 2-4 green chillis
1-inch fresh root ginger
3 cloves garlic
Oil for frying
1 teaspoon ground cummin seeds
2 teaspoons ground coriander seeds
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon turmeric powder
1 teaspoon chilli powder
¼ teaspoon fenugreek
¼ teaspoon mustard seeds
2 bay leaves
Salt to taste

Method

Joint the chicken and soak all the dhal. Place in a large, heavy saucepan with mint leaves and water. Chop the aubergine, potatoes, one onion, spinach and pumpkin; add to the chicken, cover and cook very gently. When the chicken is tender remove the pieces and keep aside. Pass the sauce through a sieve adding a little water if it is too thick. While the chicken is cooking, bake one onion in the oven. When tender remove the skin and mince it very finely with the coriander leaves, green chills, ginger and garlic. Chop the two remaining onions and fry them in a little oil until golden. Add the finely minced ingredients and fry for one or two minutes. Put in the remaining spices and bay leaves and fry for two more minutes. Add the strained dhal, season with salt and simmer gently for 30 minutes. Ten minutes before the end of the cooking time add the chicken pieces.
This is a festive dish among the Parsee community in India and is served with seasoned fried rice, crisply fried meat balls, chutney and a salad made from chopped onions, tomatoes, coriander leaves and green peppers.
Note: Preparation time 25 minutes, Cooking time 11 hours, To serve 4-6

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