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Chicken Dhansak

Ingredients

  • 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

Instructions

  1. Wash and boil the lentils with ½ tsp salt till they are soft.
  2. Dry roast all the spices under "for roasting" till they release their aroma.
  3. Cool and then grind to a fine powder.
  4. Mix in the turmeric and nutmeg and blend well. Keep aside.
  5. Once the lentils are cooked, whisk them to a smooth and thick consistency.
  6. Add water if required.
  7. 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.
  8. Heat the remaining ghee in a kadai and fry the oinions till they turn soft and translucent.
  9. Add ginger garlic paste and saute till the raw aroma goes away.
  10. Add the spice powder, ½ tsp salt and fry for few mins till they start sticking to the pan.
  11. Add ¼ cup water and cook the spices for a min.
  12. Add chicken and saute in the masala for 5 to 10 mins.
  13. Add the lentils, coriander paste and tamarind paste and bring to a boil, stirring frequently to prevent sticking.
  14. The consistency should be like a medium-thick soup.
  15. Add a cup of water cover and cook till chicken is done.
  16. Serve hot.