Chicken Dhansak (Chicken With Lentils)
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 100      gram          brown lentils
 100      gram          green lentils
   1 1/2  kilograms     chicken
 600      milliliter    water
 225      gram          aubergines
 500      gram          potatoes
   3      large         onions
 225      gram          spinach
   6                    green chiles
  50      grams         ghee; or vegetable oil
   3                    garlic cloves
   5                    ginger
  10                    cloves
  10                    cardamoms
   5                    cinnamon stick
   2                    bay leaves
   1      teaspoon      coriander seeds
     1/2  teaspoon      fenugreek powder
   2      teaspoons     ground cumin
     1/2  teaspoon      mustard seeds
   2      teaspoons     black pepper
   2      teaspoons     ground turmeric
   1      teaspoon      salt
   3      tablespoons   coriander leaves; chopped
 

Preparation:

Mix the brown and green lentils together and wash them well. Leave them to soak overnight in plenty of water. Next day, skin and joint the chicken into 10-12 pieces. Drain the water from the lentils and put them in a saucepan together with the chicken pieces and cover with the water. Chop the aubergines into 2.5 cm pieces. Peel the potatoes and chop them. Peel and chop one of the onions. Chop the spinach roughly and add it to the chicken. Add the potatoes, onion and aubergines. Heat very slowly and cook gently just below boiling point until the potatoes begin to soften. When this happens, remove the chicken pieces, drain and put to one side. Increase the heat and bring the saucepan to the boil. Continue to cook until the lentils have completely softened. Peel and roughly the second onion. top and tail the chiles. Pour the contents of the saucepan into a blender and add the onion and green chiles. Blend together to make a sauce. Peel the third onion and slice it thinly. Heat the ghee or oil in a large saucepan and fry the sliced onion until it begins to soften. Peel the garlic and ginger and slice thinly. Add to the saucepan and continue to cook for a further minute. Add the cloves, cardamoms, cinnamon stick and bay leaves and stir for a further minute. Then add the coriander seeds, fenugreek powder, ground cumin, mustard seeds, black pepper and ground turmeric. Cook for a further 2-3 minutes and pour in the mixture from the blender. Bring to the boil and add the chicken pieces. Simmer gently for 20-25 minutes until the chicken is completely cooked. Stir in the salt and chopped coriander leaves and serve. Encyclopaedia of Indian Cooking, Khalid Aziz Yield: 4 servings