Mangalorean Recipes

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Parsi Dhansak

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Contributed by Shenaz


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  


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


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