Chicken Dhansak
Chicken Dhansak is a popular Parsi dish that is made with meat, lentils, and vegetables. This recipe uses chicken, but you can also use lamb or mutton. Dhansak is a nutritious and filling dish that is perfect for a hearty meal. It is rich in protein, fiber, and vitamins, making it a great choice for a healthy diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
164 kcal
Protein
19 g
Carbs
14 g
Fat
4 g
Fiber
3 g
Ingredients
Boneless, skinless Chicken Breast
200 gm (200g)
Toor Dal (Raw)
0.25 cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.25 cup (50g)
Carrot
0.25 small cup (25g)
Potato, brown skin, small
1 small (25g)
Pumpkin
0.25 cup, chopped (25g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common Salt
0.25 tsp (1.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Olive Oil
1 tsp (5g)
Egg Plant
0.25 cup, sliced (25g)
Instructions
Preparation
Wash the toor dal and soak it in water for 30 minutes.
Cooking Steps
In a pressure cooker, add the soaked toor dal, chicken pieces, and 3 cups of water. Cook for 1-2 whistles or until the chicken is cooked through.
In a separate pan, heat oil over medium heat. Add chopped onions and sauté for 2-3 minutes or until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well.
Add the mixed vegetables and sauté for 5-6 minutes.
Add the cooked dal-chicken mixture to the pan and mix well.
Let the dhansak simmer for 10-15 minutes until the vegetables are cooked through.
Garnish with fresh coriander leaves and serve hot.