Parsi Dhansak

Contributed by Shenaz

Ingredients

Quantity	Measure	Ingredients	Description
2	Medium	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	chopped
1	Medium	Brinjals - black shiny	Chop in small pieces
1	Medium	Carrots	Chop in small pieces
500	Grammes	Chicken	skinned and washed and chopped
3	Medium	Chillies, Green	Masala to be ground
1	Inch	Cinnamon	Masala to be ground
4	Whole	Cloves (spice)	Masala to be ground
4	Teaspoon	Cooking Oil	Masala to be ground
1/2	Teacup	Coriander Leaves (Kothmeer)	fresh, and chopped
1/4	Teacup	Dhal, Masoor	Clean and soak for 1 hour
1/4	Teacup	Dhal, Moong	Clean and soak for 1 hour
1/4	Teacup	Dhal, Tur	Clean and soak for 1 hour
1/4	Teacup	Dhal, Val	Clean and soak for 1 hour
2	Teaspoon	Dhania Jeera Powder	Masala to be ground
2	Teaspoon	Dhansak Curry Powder (Parsi specialty)	Masala to be ground - Recipe 517
6	Flakes	Garlic	Masala to be ground
1	Inch	Ginger	Masala to be ground
1/4	Bunch	Methi Leaves	chopped
1		Onion	finely chopped, Masala to be ground
2	Large	Onions	chopped
	As Required	Pepper Powder	Masala to be ground
1	Medium	Potatoes	peeled and cut in small pieces
50	Grammes	Pumpkin, Red	Chop in small pieces
	As Required	Salt	Masala to be ground
1	Tablespoon	Tamarind Pulp	Masala to be ground
2	Large	Tomatoes	chopped
1	Teaspoon	Turmeric Powder

Method

Pressure cook the dhals, vegetables and chicken pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered) When cooled open the cooker and remove the chicken pieces and potatoes pieces from the dhals and vegetables

Blend the dhals and vegetables in a blender. Heat oil and fry the chopped onions till brown Add the ground masalas and bay leaves fry till aroma comes out. Add chopped tomatoes and coriander leaves . Add salt and turmeric powder and fry for 2 minutes . Add the blended dhal to the masalas and allow it to boil . Then add chicken and potatoes pieces

Allow it to cook (add more water if necessary) . Finally the dhal should be little thick
Serve hot with brown rice