Ingredients
½ kg chicken
1 eggplant
1 onion
3 tomatoes
250 grams pumpkin
1 bunch spinach
3 glasses water
20 grams arar ki daal
20 grams masoor ki daal
20 grams chanay ki daal
20 grams moong ki daal
¼ cup clarified butter
Mint as required
2 tbsp ginger garlic paste
Salt to taste
Ingredients for spices
1 onion
3 sliced green chilies
1 tbsp coriander powder
1 tbsp red chili powder
½ tsp cinnamon powder
½ tsp cardamom powder
½ tsp ground cloves
2 tbsp ginger garlic paste
4 tbsp oil
Fresh coriander as required
Method
• Soak 20 grams arar ki daal, 20 grams masoor ki daal, 20 grams chanay ki daal and 20 grams moong ki daal for one hour.
• In a cooking pot, allow lentils to cook in 3 glasses water and salt to taste.
• In a separate pan, heat ¼ cup clarified butter and sauté 2 tbsp ginger garlic paste in it. Then add ½ kg chicken and sauté until it turns golden brown.
• Then shift chicken to lentils mixture.
• Now add a eggplant, 250 grams pumpkin, 1 bunch spinach, 1 onion and 3 tomatoes to a cooking pot and stir on high flame.
• When it comes to a boil again, decrease flame and allow to cook for 15 to 20 minutes.
• Take out chicken from the mixture and put aside.
• Chop lentils and vegetable mixture in a chopper machine to form paste.
• In a separate pan, heat 4 tbsp oil and sauté a chopped onion in it until it turns golden brown. Then add 2 tbsp ginger garlic paste and 3 chopped green chilies to it and stir for 2 to 3 minutes.
• Now add ½ tsp cinnamon powder, ½ tsp cardamom powder, ½ tsp ground cloves, 1 tbsp turmeric powder, 1 tbsp coriander powder and 1 tbsp red chili powder. Stir for 2 to 3 minutes and add 1 cup water.
• When excess water has evaporated and oil forms a separate layer, add vegetables and lentils paste on high flame.
• When it is about to reach boiling point, decrease flame and allow to cook for 10 to 15 minutes.
• Now add chicken pieces and stir on high flame for a couple of minutes.
• Take out in a serving dish and sprinkle fresh coriander on top of it. Delicious Dhansak is ready to serve.
½ kg chicken
1 eggplant
1 onion
3 tomatoes
250 grams pumpkin
1 bunch spinach
3 glasses water
20 grams arar ki daal
20 grams masoor ki daal
20 grams chanay ki daal
20 grams moong ki daal
¼ cup clarified butter
Mint as required
2 tbsp ginger garlic paste
Salt to taste
Ingredients for spices
1 onion
3 sliced green chilies
1 tbsp coriander powder
1 tbsp red chili powder
½ tsp cinnamon powder
½ tsp cardamom powder
½ tsp ground cloves
2 tbsp ginger garlic paste
4 tbsp oil
Fresh coriander as required
Method
• Soak 20 grams arar ki daal, 20 grams masoor ki daal, 20 grams chanay ki daal and 20 grams moong ki daal for one hour.
• In a cooking pot, allow lentils to cook in 3 glasses water and salt to taste.
• In a separate pan, heat ¼ cup clarified butter and sauté 2 tbsp ginger garlic paste in it. Then add ½ kg chicken and sauté until it turns golden brown.
• Then shift chicken to lentils mixture.
• Now add a eggplant, 250 grams pumpkin, 1 bunch spinach, 1 onion and 3 tomatoes to a cooking pot and stir on high flame.
• When it comes to a boil again, decrease flame and allow to cook for 15 to 20 minutes.
• Take out chicken from the mixture and put aside.
• Chop lentils and vegetable mixture in a chopper machine to form paste.
• In a separate pan, heat 4 tbsp oil and sauté a chopped onion in it until it turns golden brown. Then add 2 tbsp ginger garlic paste and 3 chopped green chilies to it and stir for 2 to 3 minutes.
• Now add ½ tsp cinnamon powder, ½ tsp cardamom powder, ½ tsp ground cloves, 1 tbsp turmeric powder, 1 tbsp coriander powder and 1 tbsp red chili powder. Stir for 2 to 3 minutes and add 1 cup water.
• When excess water has evaporated and oil forms a separate layer, add vegetables and lentils paste on high flame.
• When it is about to reach boiling point, decrease flame and allow to cook for 10 to 15 minutes.
• Now add chicken pieces and stir on high flame for a couple of minutes.
• Take out in a serving dish and sprinkle fresh coriander on top of it. Delicious Dhansak is ready to serve.
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