Low Calorie Chicken Dhansak | Healthy Dhansak Recipe | Parsi Recipe

Описание: Learn how to make healthy Chicken Dhansak ( Parsi Recipe)

Dhansak is a delicious Parsi recipe made with chicken.
The curry is made of lentils, chicken and flavorful Indian spices.

Serve it brown rice and we bet you will be tempted for a second serving.

This dish originates from the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine.

Chicken Dhansak makes for a perfect protein-rich meal 😀

Chicken is a great source of lean, low-fat protein which contributes to muscle growth and development. That protein also helps support a healthy body weight and aids weight loss.

Try this authentic yummy recipe and let us know in the comments section below how you liked it.

Ingredient

2 tbsp toor dal
2 tbsp chana dal
2 tbsp urad dal
2 tbsp moong dal
250 grams chicken curry cut
2 onions chopped
1 green chili chopped
¼ tsp nutmeg powder
¼ tsp turmeric powder
¼ cup coriander leaves
½ cup fenugreek leaves
¼ cup mint leaves
1 tbsp tamarind paste
1 tbsp ginger garlic paste
2 tbsp ghee
1 tsp Salt
For dry Roasting
4 black peppercorns
2 cloves
1 cardamom
½ inch piece cinnamon
½ inch piece of mace
1 bay leaves
1 star anise
2 dry kashmiri red chilies
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp fenugreek seeds
½ tsp sesame seeds

Method
Wash and boil the lentils with ½ tsp salt till they are soft.
Dry roast all the spices under "for roasting" till they release their aroma.
Cool and then grind to a fine powder.
Mix in the turmeric and nutmeg and blend well. Keep aside.
Once the lentils are cooked, whisk them to a smooth and thick consistency.
Add water if required.
Heat ½ tbsp ghee in a pan and fry coriander, fenugreek and mint till they turn soft and then grind them to a smooth paste.
Heat the remaining ghee in a kadai and fry the oinions till they turn soft and translucent.
Add ginger garlic paste and saute till the raw aroma goes away.
Add the spice powder, ½ tsp salt and fry for few mins till they start sticking to the pan.
Add ¼ cup water and cook the spices for a min.
Add chicken and saute in the masala for 5 to 10 mins.
Add the lentils, coriander paste and tamarind paste and bring to a boil, stirring frequently to prevent sticking.
The consistency should be like a medium-thick soup.
Add a cup of water cover and cook till chicken is done.
Serve hot.




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