Chicken Dhanshak
(Murg Dhanshak)

Serves: 4  Cooking time (approx.): 40 minutes Style: Indian Non-Vegetarian (Parsi) 1  cup(s) mix of pigeon peas (tuvar dal), red lentils (masoor dal) and split green gram (moong dal) 2  cup(s) red pumpkin dices 2  small eggplants cut into thick roundels 2  small potato(es) cut into thick roundels 2  tablespoon(s) fenugreek leaves chopped 2  small tomato(es) diced 2  small onion(s) diced 4  cups water ½  teaspoon(s) turmeric powder salt to taste 8  medium pieces (about 800 grams) of chicken 1  tablespoon(s) roasted cumin powder 1  tablespoon(s) roasted coriander powder 1  teaspoon(s) curry powder or hot spice mix (garam masala) powder 2  tablespoon(s) oil 1  bay leaves 1  onion(s) chopped 1  teaspoon(s) tamarind paste Finely chopped coriander leaves for garnishing For the spice paste ½  peppercorns 4  cloves 4  cardamoms 2  teaspoon(s) cumin seeds 1  dried red (Kashmiri) chillies 4  green chillies chopped 8  garlic flakes 1  teaspoon(s) ginger grated ½  cup(s) chopped coriander leaves ½  cup(s) chopped mint leaves Wash and soak the lentils for about 5 hours. Grind all the ingredients under the spice paste. Pressure-cook the first ten ingredients for about 9  minutes. Blend to a coarse puree. Pour the puree in a heavy-bottomed pan along with the chicken, roasted cumin-coriander powders and hot spice mix (garam masala). Bring to a boil, cover and cook on low heat for about 10  minutes or till the chicken is almost cooked. Heat the oil in a pan and fry the bay leaves for a few seconds. Add the onions and fry for about 3  minutes or till they are golden brown. Add the ground spice paste and fry well for about 3  minutes or till the oil starts floating on the surface. Add the chicken with the gravy along with the tamarind paste. Add salt to taste if required. Bring to a boil. Cover and cook on low heat for about 15  minutes or till the chicken is cooked through. Garnish with finely chopped coriander leaves. TIP: A comparitively small amount of dried fenugreek leaves (kasuri methi) can be used in place of fresh ones. Kashmiri red chillies are less pungent and give a bright red color to the gravy. However, any other dry red chilly can be used. In the absence of a pressure cooker, the lentils can be cooked along with the other ingredients in a large pot of boiling water. However, it would take more than double the time to cook. Serve hot with: Ghee Rice, steamed rice or Indian bread (Roti).

 
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