Chicken Dhansak, Brown Rice and Kachumber Salad

Instructions

1. 1

   Prepare and Cook the Dal and Vegetables

   • Wash the toor dal and masoor dal thoroughly under running water. Soak them in fresh water for at least 30 minutes.
   • In a pressure cooker, combine the soaked and drained dals, cubed pumpkin, cubed potato, the quartered onion, quartered tomato, turmeric powder, and 1 tsp of salt.
   • Add 4 cups of water and stir. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally.
2. 2

   Blend the Dal Mixture

   • Once the pressure has fully released, carefully open the cooker.
   • Use an immersion blender to blend the cooked dal and vegetable mixture into a smooth, thick puree. Set aside.
3. 3

   Prepare the Chicken Masala Base

   • Heat ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add the finely chopped onion and sauté for 8-10 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chicken pieces and sear on all sides for 4-5 minutes until lightly browned.
4. 4

   Cook the Spices

   • Lower the heat and add the Dhansak masala, red chili powder, and the remaining 0.5 tsp of salt. Stir for 30 seconds.
   • Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges of the masala.
5. 5

   Combine and Simmer the Dhansak

   • Pour the blended dal-vegetable puree into the pot with the chicken masala. Mix everything thoroughly to combine.
   • Add about 1 cup of hot water, or more, to achieve a thick, stew-like consistency.
   • Stir in the tamarind paste and grated jaggery. Bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender, and the flavors have melded.
6. 6

   Finish and Garnish

   • Crush the kasuri methi between your palms and stir it into the curry.
   • Check for seasoning and adjust the salt, sourness (tamarind), or sweetness (jaggery) as needed.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with Parsi brown rice and a side of kachumber salad.