A classic Parsi dish where tender chicken is slow-cooked with a medley of lentils and vegetables. This sweet, sour, and spicy curry is a hearty one-pot meal, best enjoyed with caramelized brown rice.
Prep25 min
Cook60 min
Soak30 min
Servings4
Serving size: 1.5 cups
588cal
44gprotein
72gcarbs
Ingredients
0.5 cup Toor Dal (Also known as split pigeon peas)
0.5 cup Masoor Dal (Also known as red lentils)
500 g Chicken (Boneless, skinless thighs, cut into 1.5-inch pieces)
1 cup Red Pumpkin (Peeled and cubed)
1 medium Potato (Peeled and cubed)
2 large Onion (1 quartered for the dal, 1 finely chopped for the curry)
2 large Tomato (1 quartered for the dal, 1 pureed for the curry)
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Chicken Dhansak, Brown Rice and Kachumber Salad
Wholesome, fiber-rich Chicken Dhansak with brown rice & kachumber – a protein-packed, soul-satisfying homestyle meal!
This gujarati dish is perfect for dinner. With 896.3499999999999 calories and 51.13g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Dhansak Masala (Store-bought or homemade)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
2 tbsp Tamarind Paste (Adjust for sourness)
1.5 tbsp Jaggery (Grated, or use brown sugar)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 tsp Salt (Divided, adjust to taste)
5 cup Water (4 cups for dal, 1 cup for curry)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
Servings
4
Serving size: 1 cup
261cal
5gprotein
53gcarbs
3gfat
Ingredients
1.5 cup Brown Rice (Long-grain or basmati brown rice recommended)
Rinse the brown rice in a fine-mesh sieve under cold running water for about 1-2 minutes, or until the water runs clear. This removes excess starch. For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain thoroughly.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of fresh water, salt, and optional vegetable oil. Give it one quick stir to combine.
3
Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to the lowest possible setting to maintain a gentle simmer.
4
Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It is crucial not to lift the lid during this time, as the trapped steam is essential for cooking the rice evenly.
5
After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up perfectly.
6
Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot as a wholesome side dish.
