Dhansak With Brown Rice Food
DHANSAK WITH BROWN RICE
From today's "Thursday" magazine; this is the winning recipe of the week. It is a spicy hot yet almost sweet and sour curry, which comprises wither mutton or chicken combined with lentils. It is originally a Persian dish. My dad loves this dish alot:)
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 2h45m
Yield 3 serving(s)
Number Of Ingredients 47
Steps:
- Clean and soak the dals (lentils) in water for 30 minutes.
- Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
- Quarter the potato, brinjal and red pumpkin.
- Chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
- Heat a tbsp.
- of oil.
- Fry the onion till light brown.
- Add the mutton.
- Stir.
- Add all the above ingredients.
- Add the dals and a little water.
- Let it cook till the dal and meat are tender.
- Remove the meat pieces.
- Mash the dal.
- Keep aside.
- Now prepare the seasoning.
- For this, chop the onion and tomatoes finely.
- Fry onions till golden brown.
- Add the ground masala.
- Fry well.
- Add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
- Simmer on slow flame till the masalas are well mixed.
- Before serving, add the juice of a lemon and a tsp.
- of jaggery.
- Serve the dal (slightly thick) with the brown rice.
- Now prepare the rice.
- For this, wash and soak it in water.
- Slice the onion.
- Fry it in ghee till light brown.
- Add cumin and sugar.
- Fry well till the sugar and onions are fried well.
- Add the coarsely crushed spices alongwith rice.
- Fry a little.
- Add salt and water.
- Cook, partially covered, till the water has evaporated and rice is cooked.
Nutrition Facts : Calories 1549.3, Fat 52.5, SaturatedFat 21.9, Cholesterol 192.8, Sodium 170.3, Carbohydrate 188.2, Fiber 41.3, Sugar 18.7, Protein 83.5
CHICKEN DHANSAK
An Indian classic. The chicken is cooked in spiced Dhals. This was my fathers favourite, he always asked me to cook this dish for him. I still cook it but with a lump in my throat and a tear in my eye as he is no longer with us. There is plenty to do in this recipe so take your time. You could use precooked canned lentils but, the result is not the same. Prepare the chicken the day before cooking it.
Provided by Brian Holley
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cut chicken breasts in two and sever the legs at the joint.
- With the salt mash the ginger and garlic to a pulp.
- In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
- In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
- Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
- Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
- Heat the oil in another pan and fry the onions till just golden.
- Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
- Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
- Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
- Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
- Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
- Serve with boiled rice and a good chutney.
Nutrition Facts : Calories 887.3, Fat 35.1, SaturatedFat 9.6, Cholesterol 257.6, Sodium 810.3, Carbohydrate 39.5, Fiber 10.3, Sugar 7.3, Protein 101.3
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