Dhansak is an Indian dish that's popular among the Parsi community (a community originally from Persia, present day Iran). In Parsi homes, a dhansak meal is traditionally made on Sundays as it can take a long time to prepare.
The recipe below is sweetened using fruit juice, but in the tradional recipes fruit or fruit juice would not have been used. Instead, the Parsi people would use butternut squash or pumpkins.
This meal can be ready within an hour, and will serve four people.
Ingredients:
Four chicken breasts, 300ml chicken stock, 200ml pure pineapple juice, 100ml mango chutney, five onions, two garlic cloves, fennel seeds, 50ml natural yogurt, ginger puree, tomato puree, 400g lentils, turmeric powder, mild curry powder, chilli powder, garam masala powder, fresh coriander leaves
Method:
1. To begin, make the onion puree. To do this simply peel and chop 3 onions into small pieces and add to a small pan of boiling water. When you are happy that the onions are soft remove the pieces from the water and blend them into a puree.
2. Make the lentil puree in the same way - add to boiling water until soft and then blend.
3. Next, add a couple of teaspoons worth of fennel seeds to a heated pan over a high heat. Toast them over the heat until they start to sizzle. Then add in some oil and the rest of the onion. Fry them until the onions are a fantastic brown.
4. Now for the curry paste. In a small bowl, add in 4 teaspoons of the curry powder, 2 teaspoons of turmeric powder and 1 teaspoon of chili powder. Mix together with a small amount of water and then crush in the garlic cloves and grate some ginger in. Mix again until you have a smooth paste.
5. Add the curry paste to the saucepan and fry for a couple of minutes. Then cut the chicken breasts into mouth-sized chunks and add this to the saucepan, stirring well.
6. Spoon in the mango chutney and then pour on the pineapple juice - stir the mixture well.
7. In a separate bowl mix together the onion and lentil puree, add in 2 tablespoons full of tomato puree and stir in all the yoghurt.
8. Add the chicken stock to the saucepan and turn up the heat bringing it to a simmer. Pour in the yoghurt mixture and leave for around 15 minutes, stirring every few minutes.
9. After 15-20 minutes add 2 teaspoons full of garam masala. Give it a final really good stir and give it another couple of minutes on the heat.
10. Serve on warm plates with rice and naan bread, and garnish with roughly chopped coriander leaves.
The recipe below is sweetened using fruit juice, but in the tradional recipes fruit or fruit juice would not have been used. Instead, the Parsi people would use butternut squash or pumpkins.
This meal can be ready within an hour, and will serve four people.
Ingredients:
Four chicken breasts, 300ml chicken stock, 200ml pure pineapple juice, 100ml mango chutney, five onions, two garlic cloves, fennel seeds, 50ml natural yogurt, ginger puree, tomato puree, 400g lentils, turmeric powder, mild curry powder, chilli powder, garam masala powder, fresh coriander leaves
Method:
1. To begin, make the onion puree. To do this simply peel and chop 3 onions into small pieces and add to a small pan of boiling water. When you are happy that the onions are soft remove the pieces from the water and blend them into a puree.
2. Make the lentil puree in the same way - add to boiling water until soft and then blend.
3. Next, add a couple of teaspoons worth of fennel seeds to a heated pan over a high heat. Toast them over the heat until they start to sizzle. Then add in some oil and the rest of the onion. Fry them until the onions are a fantastic brown.
4. Now for the curry paste. In a small bowl, add in 4 teaspoons of the curry powder, 2 teaspoons of turmeric powder and 1 teaspoon of chili powder. Mix together with a small amount of water and then crush in the garlic cloves and grate some ginger in. Mix again until you have a smooth paste.
5. Add the curry paste to the saucepan and fry for a couple of minutes. Then cut the chicken breasts into mouth-sized chunks and add this to the saucepan, stirring well.
6. Spoon in the mango chutney and then pour on the pineapple juice - stir the mixture well.
7. In a separate bowl mix together the onion and lentil puree, add in 2 tablespoons full of tomato puree and stir in all the yoghurt.
8. Add the chicken stock to the saucepan and turn up the heat bringing it to a simmer. Pour in the yoghurt mixture and leave for around 15 minutes, stirring every few minutes.
9. After 15-20 minutes add 2 teaspoons full of garam masala. Give it a final really good stir and give it another couple of minutes on the heat.
10. Serve on warm plates with rice and naan bread, and garnish with roughly chopped coriander leaves.
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