Ingredients

• 500g - Chicken or mutton
• 2 - Large onions, chopped
• 2 - Tomatoes, chopped
• 2 - Bay leaves
• 1 tsp - Turmeric
• 1/2 cup- Coriander leaves, chopped
• Dals to be soaked for 1 hour
• 1/4 cup - Val dal
• 1/4 cup - Masoor dal
• 1/4 cup - Moong dal
• 1 cup- Tuvar dal
• Vegetables:
• 50 g- Orange pumpkin
• 1 - Brinjal
• 1 - Carrot
• 1- Potato, peeled
• Methi - 1/4 bunch or 6 - Small bunches of dhansaak methi
• For the Masala:
• 4- Cloves
• 1 - Small onion, finely chopped
• 4 tsp - Oil
• 1 " -Cinnamon
• 2 " piece - Ginger
• 3 tbsp - Tamarind water
• 6 flakes - Garlic
• 3- Green chillies
• 2 tsp - Dhansaak masala or sambar masala
• 2 tsp - Dhania-jeera masala
• Salt and black pepper powder to taste

How to Make Parsi Dhansak

• Grind the portions for the masala into a fine paste
• Add some water while grinding
• Chop the vegetables, the methi leaves and the potatoes
• Now pressure cook the dals, vegetables and meat pieces for 15 minutes with enough water
• Cool and remove the meat and potato pieces from the dals and vegetables
• Now blend the dals and vegetables
• Heat oil in a pan and saute the chopped onions until pink
• Add the ground masala and bay leaves and fry well
• To this, add the chopped tomatoes and coriander leaves
• Add salt and turmeric powder and fry for 2 minutes
• Now add the dal and vegetable mix to the masala and boil it
• Add meat and the potato pieces
• Let it cook till the meat is tender
• The dal should remain a little thick
• Serve hot with rice or naan.
• Recipe courtesy: http://www.lilchefsworld.com/