How to make Dhansaak Rice Bowl -
Healthy version of dhansaak – brown rice in a bowl served topped with dhansaak.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Masoor dal (मसूर दाल), Moong dal (मूंग दाल)
Cuisine : Parsi
Course : Main Course Vegetarian
For more recipes related to Dhansaak Rice Bowl checkout Jain Dal Khichdi - SK Khazana. You can also find more Main Course Vegetarian recipes like Babycorn Jhalfrezi Chokha Tomato Corn Capsicum Bhurji Five-Spice Stir-Fry
Dhansaak Rice Bowl Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dhansaak Rice Bowl Recipe
Masoor dal soaked 2 tablespoons
Moong dal soaked 2 tablespoons
Tuvar dal ¼ cup
Red pumpkin (bhopla/kaddu) peeled and cut into ½-inch cubes 100 grams
Fresh fenugreek leaves (methi) chopped 65 grams
Baby brinjals halved 5-6
Potato peeled and cut into ½-inch cubes 1 large
Boneless chicken cut into strips 250 grams
Brown rice cooked 3 cups
Salt to taste
Turmeric powder ½ teaspoon
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 2 medium
Ginger-garlic paste 1 tablespoon
Tomatoes chopped 2 medium
Red chilli powder 1 teaspoon
dhansaak masala 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Lemon juice 2 tablespoons
Aloo salli For topping
Method
Step 1
Pressure cook pigeon peas, red lentils, green gram, pumpkin, fenugreek leaves, brinjals and potatoes with 4 cups water, salt and turmeric powder till 4 whistles. Remove the lid of the cooker when the pressure has reduced completely. Blend the mixture till smooth.
Step 2
Heat ghee in a non-stick pan. Add cumin seeds and onions and sauté till golden.
Step 3
Add ginger-garlic paste and mix. Add a little water, mix and sauté till fragrant.
Step 4
Add tomatoes and sauté till soft. Add chili powder and dhansaak masala and mix well. Add some water, mix and cook for 2 minutes.
Step 5
Add chicken and mix well. Add salt and mix. Add the blended dal - vegetable mixture, mix well and cook till the chicken is fully done. Add coriander leaves and lemon juice and mix.
Step 6
Place some brown rice in a serving bowl and make a well. Add the prepared dhansaak in the centre, top with salli and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
