Dhansak is a flavorful and aromatic Indian dish with Parsi roots, originating from the Indian subcontinent. It’s a delightful combination of lentils (usually a mix of different types), vegetables, spices, and meat (typically lamb or chicken). Dhansak is known for its unique sweet and sour taste, achieved by blending various spices and incorporating dried fruits like apricots or prunes.
Here’s a detailed recipe for Chicken Dhansak:
Ingredients:
For the Dhansak Spice Blend:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon black peppercorns
- 4-5 dried red chilies
- 1 cinnamon stick
- 4-5 green cardamom pods
- 4-5 cloves
- 2 bay leaves
For the Dhansak:
- 500g boneless chicken, cut into bite-sized pieces (you can also use lamb)
- 1 cup mixed lentils (such as red lentils, masoor dal, and yellow split peas), washed and soaked for 30 minutes
- 2 onions, finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 cup mixed vegetables (carrots, potatoes, eggplant), diced
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon tamarind paste or lemon juice
- 2 tablespoons jaggery or brown sugar
- Fresh coriander leaves for garnish
Instructions:
- To prepare the Dhansak spice blend, dry roast all the spices (coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, dried red chilies, cinnamon stick, cardamom pods, cloves, and bay leaves) in a pan over low heat until fragrant. Allow them to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
- Heat oil in a large pot or pressure cooker over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and grated ginger to the pot. Sauté for another couple of minutes until the raw aroma disappears.
- Add the chopped tomatoes to the pot and cook until they turn soft and mushy.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the mixed lentils and diced vegetables. Mix well.
- Add the Dhansak spice blend, turmeric powder, and salt to the pot. Stir to combine, ensuring that the spices coat the chicken and vegetables evenly.
- Pour enough water into the pot to cover all the ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently until the lentils and chicken are cooked through and tender. If using a pressure cooker, cook for about 2-3 whistles.
- Once the Dhansak is cooked, stir in the tamarind paste (or lemon juice) and jaggery (or brown sugar). Adjust the seasoning according to taste.
- Garnish the Dhansak with fresh coriander leaves and serve hot with steamed rice or Indian bread like naan or roti.
Enjoy the rich flavors and aromatic spices of this classic Parsi dish!
