Ingredients

• 500g chicken skinned, washed and chopped
• 2 large onion, chopped
• 2 tomatoes, chopped
• 2 bay leaves
• 1 tsp turmeric
• 1/2 cup fresh coriander leaves chopped (optional)
• dals (soaked for one hour): 1/4 cup - val dal
• 1/4 cup masoor dal
• 1/4 cup moong dal
• 1 cup tuvar dal
• vegetables:
• 50g orange pumpkin
• 1 - brinjal
• 1 carrot
• 1 potato peeled
• 1/4 bunch methi or 6 small bunch of dhansaak methi
• For ground masala:
• 4 cloves
• 1 small onion, finely chopped
• 4 tsp oil
• 1 inch cinnamon
• 2 inch piece ginger
• 3 tbsp tamarind water
• 6 cloves garlic
• 3 green chillies
• 2 tsp dhansaak masala or sambar masala
• 2 tsp coriander-cumin masala
• Salt and black pepper powder to taste.

How to Make Dhansaak

• Pressure cook the dals, vegetables and chicken pieces for 15 minutes in water that just covers everything.
• Once cooked and the pressure cooker has cooled, open it and remove the chicken and potatoes from the dals and vegetables.
• Blend the dals and vegetables.
• Heat oil and fry the chopped onions till brown.
• Add the ground masala and bay leaves and fry till aroma comes out.
• Add chopped tomatoes and coriander leaves.
• Add salt and turmeric powder and fry for 2 minutes.
• Add the blended dal to the masala and allow it to boil.
• Then add chicken and potatoes pieces.
• Allow it to cook (add more water if necessary).
• The dal should be little thick.
• Serve hot with brown rice.