Learn how to make healthy Chicken Dhansak ( Parsi Recipe) Dhansak is a delicious Parsi recipe made with chicken. The curry is made of lentils, chicken and flavorful Indian spices. Serve it brown rice and we bet you will be tempted for a second serving. This dish originates from the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Chicken Dhansak makes for a perfect protein-rich meal 😀 Chicken is a great source of lean, low-fat protein which contributes to muscle growth and development. That protein also helps support a healthy body weight and aids weight loss. Try this authentic yummy recipe and let us know in the comments section below how you liked it.
- 2 tbsp toor dal
- 2 tbsp chana dal
- 2 tbsp urad dal
- 2 tbsp moong dal
- 250 grams chicken curry cut
- 2 onions chopped
- 1 green chili chopped
- ¼ tsp nutmeg powder
- ¼ tsp turmeric powder
- ¼ cup coriander leaves
- ½ cup fenugreek leaves
- ¼ cup mint leaves
- 1 tbsp tamarind paste
- 1 tbsp ginger garlic paste
- 2 tbsp ghee
- 1 tsp Salt
- For dry Roasting
- 4 black peppercorns
- 2 cloves
- 1 cardamom
- ½ inch piece cinnamon
- ½ inch piece of mace
- 1 bay leaves
- 1 star anise
- 2 dry kashmiri red chilies
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ¼ tsp fenugreek seeds
- ½ tsp sesame seeds
Wash and boil the lentils with ½ tsp salt till they are soft.
Dry roast all the spices under "for roasting" till they release their aroma.
Cool and then grind to a fine powder.
Mix in the turmeric and nutmeg and blend well. Keep aside.
Once the lentils are cooked, whisk them to a smooth and thick consistency.
Add water if required.
Heat ½ tbsp ghee in a pan and fry coriander, fenugreek and mint till they turn soft and then grind them to a smooth paste.
Heat the remaining ghee in a kadai and fry the oinions till they turn soft and translucent.
Add ginger garlic paste and saute till the raw aroma goes away.
Add the spice powder, ½ tsp salt and fry for few mins till they start sticking to the pan.
Add ¼ cup water and cook the spices for a min.
Add chicken and saute in the masala for 5 to 10 mins.
Add the lentils, coriander paste and tamarind paste and bring to a boil, stirring frequently to prevent sticking.
The consistency should be like a medium-thick soup.
Add a cup of water cover and cook till chicken is done.