Chicken/Lamb Dhansak Recipe - by egourmetstore

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Chicken/Lamb Dhansak

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :862

Ingrediants

SET ONE
1/2 cup yellow split peas
1/4 cup chick peas
1/4 cup whole green gram
1/4 cup red lentils

SET TWO
1 small eggplant
1 red pumpkin (3-inch cubes)
1 medium potato
1 medium onion
1 ripe tomato
1/2 cup chopped spinach

SET THREE
2 pounds chicken
OR
2 pounds lamb

SET FOUR
3 red chiles
2 fresh green chiles
1 tablespoon ginger
1/2 tablespoon garlic
1/4 cup fresh mint leaves
1/4 cup coriander leaves
3 tablespoons water

SET FIVE
1 tablespoon coriander seeds
1 teaspoon cumin
1 cinnamon stick (1 inch)
3 cardamom
1 teaspoon turmeric
6 black peppercorns
6 whole cloves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds

SET SIX
1 cup oil
2 medium onions
Salt -- to taste

Preparation

Soak Set 1 overnight.

Cut all the vegetables from Set 2, meat from Set 3. In a pot add the soaked pulses from Set 1, these vegetables and meat and salt and adequate amount of water and cook til pulses from Set 1 are soft (around 40 minutes on medium heat). Remove from heat and let cool. When cooled remove pieces of meat from the pot and keep aside. The remaining stuff in the pot is made into a paste.

Set 4 is made into a soft paste. Set 5 is ground into a fine powder.

Heat oil in a wide and deep skillet and add chopped onion. Fry onion to light brown and remove from the skillet and keep aside. To the remaining oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook for 10 minutes on medium heat. Later add the already-fried onion and meat pieces, paste of Step 2, salt to taste, two cups of water and cook for 30 minutes on low heat. Serve hot.