Chicken Dansak     

DescriptionLentils and Chicken--a Parsee recipe
Curry TypeLentil/Dal
SourceComplete book of Indina cooking by Premia Lal
Time to prepare2 hours
Time to cook1 hour
No. of servings4
Ingredients225g toovar dhal
225g mixed dhal
675g meat
1 large potato
1 small egg plant
salt to taste
red pumpkin
3 red tomatoes
2 onions

Grind together the following with tamarind water

1/2t cumin seeds
1/2t tumeric powder
mint leaves
1/2t fenugreek seeds
2.5 cm piece ginger
1/2t mustard seeds
8 cloves garlic
1/2t ground black pepper
4 cms piece cinnamon
1t chili powder
8 green chilis
1t coriander powder
Coriander leaves
1 t cumin powder
Wash and clean the dhals and soak in saucepan of water. Clean and cut the meat into large pieces. Bring to a boil with the dhals, chopped up vegatables and 1 sliced onion

Grind all the spices to a fine paste with tamarind water. In another saucepan, heat a little ghee and fry 1 chpopped onion. Whenmeat, dhal, and vegatbles are well cooked, remove the meat pieces carefully and keep on one side. Grind the dhal mixture to athick paste. Put the dhal paste and meat in with the fried onions, etc. in the second saucepan. Add salt to taste and more water according to the thickness required for the gravy.

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Death by Curry