Chicken Dhansak Recipe {Easy and Healthy}, Dhansak Parsi Recipe
Easy Chicken Dhansak recipe is a delicious chicken curry. It's a healthy chicken dhansak Parsi dish prepared with boneless chicken, nutritious lentils, vegetables, and flavorful spices. This chicken dhansak is authentic recipe originated from Persian and Indian cooking. Check how to make chicken dhansak curry with lentils at home.
Servings: 4 people
Ingredients
Lentils
- 1/4 cup toor dal (split yellow pigeon peas)
- 1/4 cup masoor dal (split red lentils)
- 1/4 cup moong dal (split green gram)
- 1/4 cup chana dal (split Bengal gram)
- water (to cook and soak lentils)
Chicken Marination
- 500 grams skinless and boneless chicken pieces diced (mostly thighs or breasts)
- 1 tbsp ginger garlic paste
- salt (according to taste)
Chicken Dhansak
- 1 + 2 medium onions chopped
- 2 small brinjals (aubergine) (diced)
- 1 medium carrot (diced)
- 1 medium potato (peeled and diced)
- 100 grams red pumpkin (diced)
- 4 tbsp fresh methi leaves chopped (fenugreek leaves)
- 1 tbsp fresh mint leaves chopped (pudina)
- 1 tbsp Fresh coriander leaves chopped
- 1/2 + 1/2 tsp turmeric powder
- 1 tbsp vegetable oil or sunflower oil
- 2 large bay leaves
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tbsp dhansak masala
- 2 tomatoes chopped
- 1 tsp lemon juice
- fresh coriander leaves chopped (for garnish)
Instructions
Preparation
- First, take a large bowl and soak the lentils in sufficient water for at least 3 hours or overnight.
- Also, marinate the chicken with 1 tablespoon of ginger-garlic paste and salt overnight or at least 30 minutes before cooking.
Cook Lentils and Vegetables
- Transfer the soaked lentils with the water to the pressure cooker.
- Add chopped onion, diced brinjals, diced carrot, diced potatoes, and diced pumpkin.
- Add the chopped fenugreek (methi leaves), chopped mint leaves (pudina), coriander leaves, 1/2 teaspoon turmeric powder, and salt.
- Add more water if necessary and cover the cooker. Pressure cook for 4 - 5 whistles. Let the cooker cool naturally, then blend the mixture very well for a thick consistency.
Cook Dhansak Chicken
- In a large pan, heat oil on medium heat, and fry the bay leaves for a few seconds. Then add the 2 chopped onions and sauté till golden brown.
- Add the ginger garlic paste, and stir fry for about 1 minute. Then add 1/2 turmeric powder, red chili powder, dhansak masala, and salt. Sauté, stirring for another minute or till fragrant.
- Add the tomatoes, and sauté, stirring occasionally for 2 - 3 minutes or till it get soft and pulpy.
- Add the marinated chicken, and mix well. Cook well with this masala for 4 - 5 minutes. Add 1 cup of water, stir well, cover, and cook for 10 - 12 minutes, stirring occasionally.
- Then add the dal mixture and mix it well with the chicken. Bring it to a boil and simmer for 4 - 5 minutes.
- Add the lemon juice, stir well, and simmer for another 2 minutes. Adjust the seasoning with salt, and serve chicken dhansak Parsi style with fresh coriander sprinkled.
Notes
- it is better to use boneless chicken diced and skinless. Also, chicken breasts and thighs go well.
- soak the lentils before cooking, it will reduce cooking time.
- chicken can be replaced by mutton or lamb.