Chicken Dhansaak

Ingredients list for Chicken Dhansaak

• 2 tablespoons Bengal Gram ( chana dal) soaked
• 2 tablespoons Split pigeon peas ( Toovar dal) soaked
• 2 tablespoons Split red lentil (masoor dal) soaked
• 2 tablespoons Split green gram skinless (dhuli moong dal) soaked
• 3 tablespoons Oil
• 1/2 teaspoons Cumin seeds
• 100 grams Red pumpkin (bhopla/kaddu) cut into small cubes
• 1 large Potato cut into small pieces
• 3-4 small Brinjals
• 1/2 bunch Fenugreek leaves (methi) roughly chopped
• 2 Green chillies broken
• 1 inch piece Ginger chopped
• 5-6 cloves Garlic
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 1/2 tablespoons Dhansak masala
• to taste Salt
• 1/4 cup Fresh mint leaves chopped
• For Chicken
• 500 grams Chicken cut into 1 inch pieces
• 2 tablespoons Oil
• 2 medium Onions
• 2 medium Tomatoes
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 1/2 tablespoons Dhansak masala
• 1/2 teaspoon Red chilli powder
• a few Mint leaves

Method

1. Heat 3 tbsps oil in a pressure cooker, add cumin seeds, pumpkin, potato, chana dal, tuvar dal, masoor dal and moong dal and mix well.
2. Cube brinjals and add.
   Add fenugreek leaves, green chillies, ginger and garlic and mix well.
3. Add 3 cups of water, turmeric powder, red chilli powder, dhansaak masala and mix.
   Add salt and mint leaves and mix.
4. Cover the cooker with the lid and cook under pressure till 3 whistles are given out.
   Meanwhile heat 2 tbsps oil in a non stick pan.
5. Slice onions and add and sauté for 2-3 minutes.
   Add chicken and mix.
6. Cut tomatoes into big cubes.
   Add salt, turmeric powder, dhansaak masala and red chilli powder to chicken and mix well.
7. Add ¼ cup water, cover and cook.
8. Grind tomatoes to a puree and add to the chicken. Tear a few mint leaves and add. Mix well, cover and cook.
9. Switch off the heat under the pressure cooker and let it remain for 10 minutes. Open the lid and mash the mixture with a hand blender. Adjust salt.
10. Add this mixture to the chicken and mix well. Cover and cook for a few minutes.
11. Serve hot with brown rice and kachumber.

Nutrition Info