* Exported from MasterCook Mac * Dhansak (Chicken with Lentils and Vegetables) Recipe By : Cribbed and adapted from a Brit cook book by CB Serving Size : 6 Preparation Time :3:00 Categories : Curries Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Tur dhal 1/8 c Channa dhal 1/4 c Masoor dhal 1/8 c Moong dhal 3 3/4 c Water 2 ts Salt 3 tb Ghee or clarified butter Ginger root (1") -- peeled and - chopped 1 cl Garlic -- finely chopped 8 pc Chicken 1 tb Fresh mint -- finely chopped 1 Eggplant -- cubed 1 1/3 c Pumpkin -- peeled and cubed 1 c Spinach -- chopped 1 lg Onion -- sliced 14 oz Tomato -- peeled Masala: 4 tb Ghee or clarified butter 1 lg Onion -- sliced Ginger root (1 1/2") -- peeled - and sliced 2 Green chillis -- - finely chopped 3 cl Garlic -- crushed 1/2 ts Ground cinnamon 1/2 ts Ground cardamom 1/2 ts Ground cloves 1 1/2 ts Ground turmeric 1 ts Ground coriander 1/2 ts Hot chilli powder 3 tb Coriander leaves -- chopped "The Parsees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the West coast of India. They have remained intact as a community and their cooking is quite distinctive. This is one of their most famous dishes, and although it is normally made with chicken, (so I guessed incorrectly) as here, lamb can be substituted. The dhals mentioned are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted." Wash all the dhals thoroughly and soak for 30 minutes. In some cold water. Drain and transfer to large saucepan. Add the 3-3/4 cups (A U.S. cup is 8 fl oz) water and salt and bring to the boil, skimming off any scum. Reduce heat to low, cover and simmer for 40 minutes. Meanwhile, fry the ginger and garlic for 2 minutes. in a frying pan with the ghee. Add chicken, and fry until deeply and evenly browned. Transfer this mixture to the dhall. Add the mint, eggplant, pumpkin, spinach, onion, and tomatoes. Increase heat and bring to boil. Reduce heat, cover and simmer for 45 minutes, or until chicken is cooked through and tender. Remove chicken pieces to a plate. Puree the dhal and vegetables in a blender and set aside. To make the masala: Clean the pan and fry the onion in ghee until golden. Stir in ginger chillis and garlic and fry for 3 minutes. Stir in all the remaining ingredients, except coriander leaves, and fry stirring constantly for 8 minutes. A little water may be added if mixture becomes too dry. Pour the pureed dhal and veg. mixture into the masala and mix well. Bring to boil, reduce heat, cover and simmer for 20 minutes. Stir in chicken and simmer for further 10 minutes, basting the chicken with the sauce. Transfer to warm serving dish and garnish with chopped coriander leaves. - - - - - - - - - - - - - - - - - - Per serving: 2363 Calories; 96 g Fat (38% calories from fat); 323 g Protein; 31 g Carbs; 987 mg Cholesterol; 1872 mg Sodium If D.D. and Rain remember this as a very hot dish, you'll obviously have to up the Capsicum content. Regards, Cameron a.k.a. Begg.4@osu.edu Phones:(614)292 4429 - Office http://kcgl1.eng.ohio-state.edu/~BEGG/ (614)688 3387 - Lab.