Recipe CookBook

Chicken with Lentils n Veggies

Ingredient:

1/2 c Tur dhal

1/8 c Channa dhal

1/4 c Masoor dhal

1/8 c Moong dhal

3 3/4 cups Water

2 ts salt

3 tbs Ghee or clarified butter

1 inch ginger root -- peeled and chopped

1 clove garlic -- finely chopped

8 pieces chicken (1 lb)

1 tb fresh mint -- finely chopped

1 aubergine/brinjal/eggplant -- cubed

1 1/3 cups pumpkin -- peeled and cubed

1 c spinach -- chopped

1 large onion -- sliced

14 ounces tomato -- peeled

Masala:

4 tbs Ghee or clarified butter

1 large onion -- sliced

1 1/2 inches ginger root -- peeled and sliced

2 green chillis -- finely chopped

3 garlic clove -- crushed

1/2 t cinnamon -- ground

1/2 t cardamom -- ground

1/2 t cloves -- ground

1 1/2 ts turmeric -- ground

1 t coriander -- ground

1/2 t hot chilli powder

3 tbs coriander leaves -- chopped

Method:

This is one of the most famous Parsee dishes, and although it is normally made with chicken, but lamb can be substituted. The dhals mentioned are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted.

Wash all the dhals thoroughly and soak for 30 min. in some cold water. Drain and transfer to large saucepan. Add the 4 cups water and salt and bring to the boil, skimming off any s/var/www/h. Reduce heat to low, cover and simmer for 40 mins. Meanwhile, fry the ginger and garlic for 2 mins. in a frying pan with the ghee. Add chicken, and fry until deeply and evenly browned. Transfer this mixture to the dhal. Add the mint, aubergine, pumpkin, spinach, onion and tomatoes. Increase heat and bring to boil. Reduce heat, cover and simmer for 45 mins., or until chicken is cooked through and tender. Remove chicken pieces to a plate. Puree the dhal and veggies. in a blender and set aside. To make the masala, clean the pan and fry the onion in ghee until golden. Stir in ginger chillis and garlic and fry for 3 mins. Stir in all the remaining ingredients, except coriander leaves, and fry stirring constantly for 8 mins. A little water may be added if mixture becomes too dry. Pour the pureed dhal and veg. mixture into the masala and mix well. Bring to boil, reduce heat, cover and simmer for 20 mins. Stir in chicken and simmer for further 10 mins., basting the chicken with the sauce. Transfer to warm serving dish and garnish with chopped coriander leaves. Diced Potatoes with Turmeric and /var/www/hin