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Chicken Dhansak Recipe

This is simplified version of traditional Parsee Chicken Dhansak. Surprisingly enough, the results are quite comparable.

Normally, there is no Pineapple added to traditional Dhansak. However, Pineapple is becoming a standard add-on in Indian British Dhansak. You may or may not leave the pineapple out. Ingredients #12 and #13 are optional.

Ingredients

1. Water: 5 cups

2. Red Lentils (Masoor Dal): 1 cup

3. Ghee: 6 Tablespoons

4. Skinless Boneless Chicken breast Cubed 1" pieces: 1 pound

5. Cumin seeds: 2 teaspoons

6. Onions Large coarse quartered: 2

7. Garlic Cloves, Peeled cut: 3

8. Fresh ginger. Peeled cut: 1"x1"

9. Serrano, Chopped: 3

10. Dry Spice mix

1). Cumin Powder: 1 teaspoon

2). Curry Powder: 2 teaspoon

3). Garam Masala: 1 teaspoon

4).Degi Mirch (Paprika): 1 teaspoon

5). Hot Cayenne Pepper ground: 2 teaspoons

6). Fine-grain sea salt: ½ teaspoon

11. Pineapple crushed, drained can 15oz: 1 (Option)

12. Fresh ginger, peeled cut as coarse sticks: 2"x1" (Option)

13. Lime juice: 1 Tablespoon

14. Cilantro, chopped: 2 Tablespoons

Method

We will use one pot and one frying pan. In the pot we will cook the lentils and other ingredients as they become ready. Frying pan will be used to fry Chicken and Masala before adding to the Lentil pot.

1. Bring water to a boil in a large pot. Add Lentils. Bring it to a boil again. Turn down heat cook for 20 minutes. Beat with a whisk so that it is almost like a puree. Turn down heat and keep it low till the rest of the duration. Stir often so that the lentils do not start to burn at the bottom.

2. Heat Ghee in a frying pan. Add chicken, fry chicken till it is all white turning brown. Remove chicken with a slotted spoon and add to the lentil pot.

3. Add Cumin seeds to hot Ghee in frying pan. Fry one minute

4. Puree onions garlic ginger and Serrano pepper in a food processor. Add puree to the hot ghee with cumin seeds. Fry till almost all the moisture is gone, about 10 minutes

5. Add Garam Masala, Degi Mirch, Cumin powder, Curry powder, Cayenne powder, and salt. Stir fry two minutes. Do not let the spices burn. Transfer the contents to lentil pot

6. Add pineapple, ginger sticks, lime juice and Cilantro to the Lentil pot. Bring it to a boil. Turn down heat and simmer for 10 minutes.

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