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Method :
Wash the
lentils in several changes of cold water and leave them to soak
overnight in a large bowl of cold water.
Heat a
dry frying pan until hot and add the spice mixture ingredients.
Dry-fry for 4-5 minutes or until the spices are toasted and
releasing their aroma.
Place the
drained lentils in a saucepan with the measured water, 1 tbsp of the
chopped coriander, 2 tsp of the toasted spice mixture, the onions,
pumpkin, aubergine and potatoes. Simmer, covered, for 40 minutes or
until the vegetables and lentils are very soft. Remove from the heat
and puree to a smooth sauce.
Meanwhile, heat the oil and fry the remaining spice mixture with the
garam masala. Add the chicken and fry on all sides to seal.
Add the
ginger, garlic, the remaining chopped coriander, fenugreek leaves,
tomatoes and green chilies to the pan and cook for 10 minutes.
Add the
pureed lentil mixture to the chicken with the tomato puree, sugar,
tamarind liquid and stock. Simmer gently, covered, for 35 minutes or
until the chicken has cooked through and is tender. Season to taste
with salt and pepper and add the vinegar and lemon juice. Simmer for
5 minutes and serve.
Serves 4
Dhansak is a meat, vegetable and lentil
curry made with pureed lentils, aubergines, tomatoes and fenugreek
leaves, but spinach can be substituted. A Parsee dish, it is eaten with
pulao rice and often served at family meals.
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