MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Dhansak (Chicken with Lentils and Vegetables)
 Categories: Indian, Chicken, Beans, Vegetables
    Yield: 6 Servings

  1/2 cup  Tur dhal
  1/8 cup  Channa dhal
  1/4 cup  Masoor dhal
  1/8 cup  Moong dhal
3 3/4 cup  Water
    2 tsp Salt
    3 Tbsp Ghee or clarified butter
    1    Inch ginger root;
         -peeled, chopped
    1 clove Garlic -- finely chopped
    8    Pieces chicken
    1 Tbsp Fresh mint -- finely chopped
    1    Aubergine/brinjal/eggplant
         -cubed
1 1/3 cup  Pumpkin -- peeled and cubed
    1 cup  Spinach -- chopped
    1 large Onion -- sliced
   14 oz Tomato -- peeled
         MASALA:
    4 Tbsp Ghee or clarified butter
    1 large Onion -- sliced
1 1/2    Inches ginger root
         -peeled and sliced
    2    Green chillis (cayennes?)
         -finely chopped
    3    Garlic clove -- crushed
  1/2 tsp Cinnamon -- ground
  1/2 tsp Cardamom -- ground
  1/2 tsp Cloves -- ground
1 1/2 tsp Turmeric -- ground
    1 tsp Coriander -- ground
  1/2 tsp Hot chilli powder
    3 Tbsp 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 min. in  some cold
water. Drain and transfer to large saucepan. Add the 3.75  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 mins.
Meanwhile, fry the ginger and garlic for 2 mins. in a  frying pan
with the ghee. Add chicken, and fry until deeply and evenly  browned.
Transfer this mixture to the dhal. Add the mint, aubergine, pumpkin,
spinach, onion and tomatoes. Increase heat and bring to boil. Reduce
heat, cover and simmer for 45 mins., or until chicken is cooked
through and tender. Remove chicken pieces to a plate. Puree the dhal
and vegetable. 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 mins. Stir in all the remaining
ingredients, except coriander leaves, and  fry stirring constantly
for 8 mins. A little water may be added if mixture becomes too dry.

Pour the pureed dhal and vegetable. mixture into the masala and  mix
well. Bring to boil, reduce heat, cover and simmer for 20 mins. Stir
in chicken and simmer for further 10 mins., basting the chicken with
the sauce. Transfer to warm serving dish and garnish with chopped
coriander leaves.

Recipe By: Cribbed and adapted from a Brit cook book by CB
From: Neris

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