Try this Chicken Dhansak recipe, or contribute your own.
Suggest a better description1. Wash & dry chicken pieces & cut each into 2. 2. Add the salt to the ginger & garlic & crush to a pulp. 3. Make a paste of the 10 ground ingredients & the ginger/garlic pulp by adding 6 Tablespoons water. Pour this mixture over the chicken & mix to coat thoroughly. Cover & set aside for 4-6 hours or overnight in the refrigerator. 4. Melt the ghee or butter over medium heat & fry chicken for 6-8 minutes, stirring frequently. Add the water, bring to boil, cover & simmer for 20 minutes. Stir several times. 5. Meanwhile, mix together the split peas & lentils, wash & drain well. 6. Heat the oil over medium heat & fry onions for 5 minutes, stirring frequently. Add tumeric & garam masala, stir & fry for 1 minute. Add the pulses (beans), adjust heat to low & fry for 5 minutes, stirring frequently. Add the water & salt, bring to boil, cover & simmer 30 minutes until soft, stirring occasionally. Remove from heat. 7. Using a metal spoon, push some of the cooked pulses through a strainer until there is a very dry & coarse mixture left. Discard the coarse mixture & sieve the rest the same way. 8. Pour the sieved pulses over the chicken, cover & place the pan over medium heat. Bring to boil, reduce heat & simmer 20-25 minutes. Stir occasionally during the first half of the cooking time, but more frequently during the latter half, to ensure that the mixture doesnt stick to the bottom of the pan. 9. Dissolve the tamarind pulp in 3 Tablespoons boiling water. Add this to the chicken/dhal mixture, stir & mix thoroughly. Cover & simmer for 5 minutes. Stir in fresh coriander leaves for garnish & remove from the heat. Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:19 -0500 From: Randee Fried
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 | ||
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Calories: 209 | ||
Calories from Fat: 126 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 46.4mg | 14 % | |
Sodium 51mg | 2 % | |
Potassium 324.6mg | 9 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.5g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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