Chicken - 3 lb, cut into 6 or more pieces
Toor Dal - 11/2 cups (10 oz)
Tamarind Pulp - 4 tbsp
Ginger - 2 inch piece, peeled
Garlic - 6 cloves
Onions - 2, large, chopped
Red Pumpkin - 3/4 cup, chopped
Eggplants - 2/3 cup, chopped
Potato - 1, chopped
Fresh Dill - 1/4 cup, finely chopped
Turmeric Powder - 1/2 tsp
Cilantro Leaves - 1 cup + 1 tbsp
Fresh Mint Leaves - 20
Oil - 1/4 cup
Fresh Fenugreek leaves - 1/2 bunch (or 2 tsp kasuri methi)
Parsee Sambar Masala - 3tsp
Dhansak Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 3 tsp
Cayenne Powder - 2 tsp
Tomatoes - 3 medium sized, chopped
Green Chillies - 3, chopped
Jaggery/Palm Sugar - 1 tbsp
Lime Juice of 1 whole lime
Salt - As per taste
For the Dhansak Powder:
If unavailable at the grocery store, use a mixture of 11/2 tsp garam masala, 1/4 teaspoon star anise powder and 1/4 teaspoon nutmeg powder.
For the Parsee Sambar Masala:
Mix 3/4 teaspoon fenugreek powder, 1/2 teaspoon mustard powder, 1 teaspoon red cayenne powder and 1/2 teaspoon ground pepper.
Method of Preparation:
1. Wash the toor dal and soak it in water for 30 minutes. Chop finely 4 garlic cloves and 11/2 inch of ginger piece.
2. In a large cooking pot, add the dal to cook in 3 cups water along with chopped onions, pumpkin, eggplants, potato and dill. Add the turmeric powder, whole remaining piece of ginger, remaining 2 garlic cloves, 1 tbsp of chopped coriander leaves and 8 mint leaves. Simmer until the dal is very soft. Allow to cool slightly. Liquidize with an egg beater to achieve a creamy consistency. Season with 1 teaspoon salt.
3. While the dal is cooking, heat the oil in a large frying pan and fry chopped ginger, garlic, 1 cup cilantro leaves, 12 mint leaves, fenugreek, Parsee sambar masala, dhansak masala, cumin and coriander powders, cayenne powder, tomatoes and green chillies and fry for 2 minutes, stirring continuously. Add the chicken and saute for 2 minutes. Season with 1 tsp of salt and stir well.
4. Add the chicken to the dal with 3 cups of water or chicken stock. Add the jaggery, simmer until the chicken is cooked through before adding the tamarind pulp and lime juice. Adjust the salt, then simmer for a couple of minutes.
5. Serve the Dhansak with hot steamed rice or pulav.