Chicken Dhansak - SK Khazana

Ingredients list for Chicken Dhansak - SK Khazana

• 750 grams Chicken cut into 1 inch pieces on the bone
• 2 1/2 tablespoons Dhansak masala
• 2 tablespoons Ghee
• to taste Salt
• 1/2 cup Split pigeon peas (tuvar dal) soaked overnight
• 1/2 cup Split red lentils (masoor dal) soaked overnight
• 1/2 cup Split skinless green gram (dhuli moong dal) soaked overnight
• 1/2 cup Split green grams with skin (chilkewali moong dal) soaked overnight
• 1 Medium potato peeled and cubed
• 100 grams Red pumpkin peeled and cubed
• 1-2 Long brinjals cubed
• 1 cup Fresh fenugreek leaves (methi) chopped
• 1 tablespoon Fresh mint leaves chopped
• 1 tablespoon Fresh coriander leavesq chopepd
• 1/2 teaspoon Turmeric powder
• 2 Medium onions finely chopped
• 1 tablespoon Oil
• 2 Medium tomatoes finely chopped
• 1/2 teaspoon Red chilli powder
• 1 tablespoon Ginger-garlic-green chilli-cumin seed paste
• 2 tablespoons Tomato puree
• 2 teaspoons Lemon juice

Method

1. Marinate chicken pieces with salt and 1 tablespoon dhansak masala.
2. Heat 1 tablespoon ghee in a pressure cooker, add pigeon peas, red lentils, split skinless green gram, split green gram with skin, potato, pumpkin, brinjals, fenugreek leaves, mint leaves, coriander leaves, salt, turmeric powder and sufficient water. Add 2-3 tablespoons chopped onions, cover the cooker and cook under pressure till the pressure is released 4-5 times (4-5 whistles).
3. Heat remaining ghee and oil in a non-stick pan. Add remaining onions 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. Remove the lid of the cooker when the pressure reduces completely and blend the dal mixture with a hand blender. Add this to the chicken. Mix well and simmer for 5-10 minutes. Add lemon juice and mix well.
7. Serve hot with brown rice and kachumbar.