Chicken Dhansak
साहित्य:
- Tur dal: 20 g
- Chana dal: 5 g
- Yellow moong dal: 5 g
- Chicken pieces: 100 g
- Fenugreek leaves (methi): 10 g
- Brinjal: 10 g
- Red pumpkin: 10 g
- Onion: 20 g, finely chopped
- Tomato purée: ½ cup
- Ginger garlic paste: ¾ tsp
- Turmeric powder: ½ tsp
- Jeera powder: ½ tsp
- Kashmiri chilli powder: to taste
- Salt: to taste
- Vegetable oil: 1 tsp
- Fresh coriander: 1 tbsp, chopped
- Fresh mint: 1 tbsp, chopped
Tempering
- Coriander seeds: ½ tsp
- Cumin seeds: ½ tsp
- Cloves: 1–2
- Cardamom: 1
- Cinnamon: 1 small stick
- Nutmeg: a small piece
- Black peppercorns: 2
- Curry leaves: 4–5
पोषण मूल्य:
Energy: 275 kcal
Protein: 29 g
पद्धत:
- Wash and soak all the dals overnight
- Add chopped methi leaves, brinjal, pumpkin, onion, chicken pieces, ginger-garlic paste, turmeric, chilli powder and salt to the soaked dals
- Pressure-cook for 3 whistles, adding water as required
- Dry-grind all the tempering ingredients into a coarse powder
- Heat oil in a pan and add the ground tempering mixture
- Add tomato purée and cook until slightly thickened, without burning
- Add the cooked dal and chicken mixture and simmer for 10 minutes
- Finish with chopped coriander and mint and serve hot with brown rice
