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DhansakDhansak is a popular Parsi recipe, prepared from gram and vegetables. It is a non vegetarian complete balanced food, taken with spicy rice. This preparation is high in calories, hot and spicy. Reduce the quantity of chilies, if you want to make it less hot. Ingredients you will need: For Dhansak Dal Chicken : . . . . . . . . . . . . . . . . . . . 1/2 kg Red gram (arhar dal) : . . . . . . . . . . 1 cup Red lentils split (masoor dal) : . . . . . . 1/2 cup Onion (pyaj) : . . . . . . . . . . . . . . . . . . . two Tomatoes (tamater) : . . . . . . . . . . . . . . two Pumpkin (kassu) : . . . . . . . . . . . . . 100 gram Potatoes (aloo) : . . . . . . . . . . . . . . . . . . two Brinjal (baigan) : . . . . . . . . . . . . . small - two Fenugreek leaves (methi bhaji) : . . . . . . 1 cup Garlic paste (lasoon) : . . . . . . 2 table spoon Green chilies (hari mirchi) : . . . . . . . . 6 to 8 Red chili powder (lal mirchi) : 1 1/2 tea spoon Turmeric powder (haldi) : . . . . . . . 1 tea spoon Garam masala powder : . . . . 1 1/2 tea spoon Coriander cumin powder (dhania jeera) : 1 table spoon Black pepper powder (kali mirchi) : 1 tea spoon Oil (tel) : . . . . . . . . . . . . . . . . . . . . 1/2 cup Coriander leaves (hara dhania) Mint leaves (pudina) Salt (namak) to taste Soak red gram and red lentils split for half hour. Cut potatoes, brinjal and pumpkin in samll pieces. Pressure cook red gram, red lentils split, potatoes, brinjal and pumpkin with turmeric powder and salt. Mash it with back of a ladle. Heat oil and fry finely chopped onion till just transparent. Add garlic paste, finely chopped green chilies, red chili powder, garam masala powder, coriander - cumin powder and black pepper powder. Fry for a minute and then add chicken, chopped tomatoes and fenugreek leaves. Saute for two to three minutes. Add mashed dal and cook on slow flame till chicken is done. Add coriander leaves and mint leaves at the time of serving. For Dhansak spicy rice Basmati rice : . . . . . . . . . 2 cups Onion (pyaj) : . . . . . . . . . . . one Cinnamon (dalchini) : 1 inch Clove (lavang) : . . . . 3 to 4 Cardamom (elaichi) : 3 to 4 Red chili powder : 1 tea spoon Sugar (shakkar) : 1 table spoon Bay leaf (tej patta) : . . . . one Pepper corn (kali mirchi) : 2 to 3 Oil (tel) : . . . . . . 2 table spoon Lime juice (nimboo) : 1 table spoon Salt (namak) to taste Soak rice in water for one hour. Add salt and cook it till one boil. Heat oil and fry finely chopped onion till just transparent. Add sugar and red chilies and fry for half minute. Add 1/2 cup of water to this temper and then add cinnamon, clove, cardamom, bay leaf and pepper corn. Mix rice in this temper and add lime juice. Cook it till rice is done. Serve dhansak with rice and onion / cucumber salad You will also like this recipe - Ma ki Dal Return back to Home Page from Dhansak
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