Chicken Dhansaak | चिकन धनसाक | Sanjeev Kapoor Khazana

A highly nutritious and wholesome meal which is an abundant source of protein, fibre, vitamins and minerals. It has a mix of various vegetables and is infused with the amazing dhansaak masala that always adds a touch of flavour that can never go wrong.

CHICKEN DHANSAAK

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
½ cup Tata Sampann Toor Dal
¼ cup split skinless green gram (dhuli moong dal), soaked for 2 hours
¼ cup split green gram (chilkewali moong dal), soaked for 2 hours
¼ cup split skinless red lentil (dhulimasoor dal), soaked for 2 hours
100 grams red pumpkin, peeled and cut into cubes
1 large potato, peeled and cut into cubes
½ cup chopped fresh fenugreek leaves (methi)
1-2 long brinjals
Salt to taste
½ tsp turmeric powder
1 tbsp ghee
1 tsp cumin seeds
2 medium onions, finely chopped
1½ tbsps ginger-garlic-green chilli paste
2 medium tomatoes, chopped
2 tbsps dhansaak masala
2 tsps red chilli powder
½ lemon
Fresh coriander sprig for garnish
Onion rings to serve
Lemon wedges to serve

Method

1. Take Tata Sampann Toor Dal in a large bowl and soak it with sufficient water for 2 hours.
2. Add split skinless green gram, split green gram, split skinless red lentil and soaked Tata Sampann Toor dal in a pressure cooker.
3. Add pumpkin, potato, fenugreek leaves and roughly chop brinjal and add. Sauté for a minute.
4. Add salt, turmeric powder and 2 cups water, mix and cover and cook under pressure till 4-5 whistles are given out.
5. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add onions and sauté on medium heat till they turn golden brown.
6. Add ginger-garlic-green chilli paste and mix well. Cook for 1 minute. Add tomatoes and mix well. Cook till they turn soft and pulpy.
7. Add dhansaak masala and red chilli powder. Add 1 cup water, mix and cook till the oil separates.
8. Add chicken, salt and sauté for 4-5 minutes.
9. Open the lid of the cooker once the pressure has reduced completely and blend the gram-vegetable mixture with a hand blender till smooth.
10. Add the gram-vegetable mixture into the chicken and mix well. Add ½ cup water and mix well.
11. Add salt and 1 cup water, cover and cook for 15-20 minutes or till the chicken is cooked completely. Switch the heat off.
12. Squeeze the juice of lemon and mix well. Transfer into a serving bowl and garnish with coriander sprig. Serve hot with onion rings and lemon wedges.

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