Title: Chicken Dhansak
Categories: Indian
Yield: 8 Servings

2 1/4 lb Chicken pieces, skinned
1 ts Salt; or to taste
1 Inch cube ginger root;
-peeled & chopped
5 Cloves garlic; peeled &
-chopped
GRIND NEXT 10 INGREDIENTS IN
-GRINDER:
1 ts Coriander Seed
1 ts Cumin Seed
1 ts Fennel Seed
4 Cardamoms
1 Stick Cinnamon,
-2-inches,broken up
5 Chili Peppers, Red, Hot,
-dried
10 Peppercorns, black
2 Bay leaves
1/4 ts Fenugreek Seed
1/2 ts Mustard Seed, black or white
2 tb Ghee, or unsalted butter
1/2 c Water,warm

--------------------------------FOR THE DHAL--------------------------------
1/3 c Toor dhal, or yellow split
-peas
1/3 c Masoor dhal, or red split
-lentils
5 tb Cooking oil
1 Onion,large, finely chopped
1 ts Tumeric, ground
1 ts Garam masala
2 1/2 c Water, warm
1 ts Salt; or to taste
1 ts Tamarind concentrate

1. 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 doesn't 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

Serving Ideas : Use fresh coriander leaves for garnish. No room in list !

NOTES : If Tamarind is unavailable, you can substitute 1 1/2 Tablespoons
lemon juice. If using lemon juice, simply add this at the end of the
cooking

time.