Name: Dhansak recipe by Sujata Limbu at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 200 grams masoor dal; 200 grams moong dal; 400 grams toor dal; 1 kg chicken/mutton; 1 small sized capsicum; 2 small sized brinjals; 1 small sized slice of pumpkin; 2 small sized onions; 2 teaspoon methi seeds; 2 teaspoons turmeric powder; 2 teaspoon red chilli powder; 2 teaspoon garam masala powder; Freshly squeezed juice of 1 lemon; 3 teaspoon ginger-garlic paste; Few mint leaves and sliced onions to garnish; Salt to taste; 2 teaspoon dry dhansak masala powder (recipe below)-; 8-10 dry red chillies; 2 teaspoon cumin seeds; 5 teanspoon coriander seeds; 1/4 teaspoon nutmeg powder; 1/2 teaspoon sesame seeds; 5 cloves; 1 black cardamom seeds; 1 teaspoon fenugreek seeds; 1 tablespoon peppercorns; 1 cinnamon stick; 5 teaspoon aniseed(saunf); 2 teaspoon mustard seeds; 3 bay leaves (tejpatta)

Ingredients Serving: 6

200 grams masoor dal
200 grams moong dal
400 grams toor dal
1 kg chicken/mutton
1 small sized capsicum
2 small sized brinjals
1 small sized slice of pumpkin
2 small sized onions
2 teaspoon methi seeds
2 teaspoons turmeric powder
2 teaspoon red chilli powder
2 teaspoon garam masala powder
Freshly squeezed juice of 1 lemon
3 teaspoon ginger-garlic paste
Few mint leaves and sliced onions to garnish
Salt to taste
2 teaspoon dry dhansak masala powder (recipe below)-
8-10 dry red chillies
2 teaspoon cumin seeds
5 teanspoon coriander seeds
1/4 teaspoon nutmeg powder
1/2 teaspoon sesame seeds
5 cloves
1 black cardamom seeds
1 teaspoon fenugreek seeds
1 tablespoon peppercorns
1 cinnamon stick
5 teaspoon aniseed(saunf)
2 teaspoon mustard seeds
3 bay leaves (tejpatta)

Instructions

Wash and soak the dals for 5 hours before cooking this dish.
Also marinate the meat with 2 tsp ginger-garlic paste and salt, keep this overnight or for 4 -5 hours as well.
Note that the soaking and marination is the key to this dish, so don’t skip it.
The next step is to finely chop the following vegetables-capsicum, brinjal, pumpkin, and onion.
Take a large pressure cooker, heat the oil then saute the onion. Add a teaspoon of ginger-garlic paste, fry until the onion becomes golden brown in colour.
Then add in all the masala powders along with salt according to taste. Stir well till fragrant.
Put the vegetables in and mix to coat properly with the masala. Let it cook till they become quite soft, then add in all the dals together along with 3 to 4 cups of water.
Cover the pressure cooker lid and let it cook on a low flame for 10 minutes or until the cooker blows 3-4 whistles.
In the meantime, take a large pan/pot and heat a little oil. Once the oil is hot, put in the chicken and stir for a few seconds.
Pour some water into the pot and cover the lid. Lower the flame, let this simmer and cook for 15 to 20 minutes.
After the dal has cooked, pour it into a separate large pot. Let it cool a bit. Blend this dal mixture with the help of a hand mixer, so that it is even and smooth.
Take the chicken out from the pan/pot and add it into the large pot with the dal.
Pour in the lemon juice and let it simmer and cook for another 10 minutes or so.
Serve warm with a garnish of mint leaves and sliced onions alongside freshly boiled rice.

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