1 & 2. First, soak the dals and marinate the your meat in salt/ginger-garlic paste either overnight or 4 -5 hours prior to you cooking. This step is crucial to ensure that the dal comes out smooth and the meat becomes tender so don’t cut corners here.
3. Prepare a step further and before you even switch on the gas, finely chop the pumpkin, onion and capsicum. If you want to use fresh methi (a small handful or your dal will get bitter) rather than methi seeds chop that now too.
4. Now you are ready to begin. In a big pressure cooker, saute the onion with oil and a tsp of ginger garlic paste until the onion becomes golden brown. Add in the masalas and the salt. When you start to cough it means the masalas have cooked and you can add in all the veges to stir fry.
5. Once all the vegetables are coated in the masala and have become semi-soft add in all the dal with about 3-4 cups of water.
6. Close the cooker and let the whole thing cook for about 3 whistles + 10 mins on slow flame. If you would like to eat your Dhansak vegetarian, simply skip the chicken cooking below and proceed to the final step.
7. However, if you are a meat lover, now, in a separate crockpot, heat up a little oil and add in the chicken. If needed add a little water, close the lid and let it steam cook for about 15 – 20 minutes while the dal is cooking in the other pot. I recommend cooking the meat separately so that it doesn’t overcook and become tough.
8. Once the dal is off the stove, empty it out of the cooker and into a big crockpot. Give it a quick blend using a hand mixer to make the dal smooth. The dal will be quite thick so you can get it to the right consistency using the chicken stock to add that meaty flavour. Add in the chicken, squeeze in juice of one lemon and let the Dhansak simmer on the stove for another 10 minutes while you scrape away at the dal stuck to the bottom of the cooker.
When everyone in your home comes sniffing into the kitchen and the dar starts bubbling your Dhansak is ready. Dhansak is served best with some brown rice and bawa kachubar. Make sure you have enough for leftovers because rumour has it that Dhansak tastes even better the day after it is cooked!
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 583.1mg||20 %|
|Potassium 65mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.5g|
|Protein 0.4g||1 %|
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Calories per serving: 17
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