I Made It
- Hard
- 50 Mins
- 2-4 People
Ingredients
- National Haleem Masala 1 packet
- Chicken with bones 500 gm
- Onion – chopped 1
- Tomatoes – chopped 3
- National Ginger Garlic Paste 1 tbsp
- Arhar Daal ¼ cup
- Moong Daal ¼ cup
- Masoor Daal ¼ cup
- Channa Daal ¼ cup
- Pumpkin (kaddu) deskinned – cut in cubes ½ cup
- Potato (small) – cut in cubes 1
- Eggplant cut in cubes ½ piece
- Ghee 4 tbsp
- Lemons 3-4
- Brown Rice – to be served 2 cups
For Dhansak Masala:
- Coriander Seeds 1 tbsp
- National Cumin Seeds 1 tbsp
- Dried Talhaar Mirch 2
- Cinnamon Sticks 5-6
- Black Peppercorns 1 tsp
- Cloves 4
- Green Cardamom Pods 1
- Black Cardamom 1
- Caraway Seeds 1 tsp
- Black Cumin Seeds 1 tsp
- Fenugreek Seeds 1 tsp
- National Turmeric Powder ½ tsp
- Saffron a pinch
- Ground Mace ¼ tsp
- Nutmeg 1
Directions
- Soak all the pulses Arhar Daal ¼ cup, Moong Daal ¼ cup, Masoor Daal ¼ cup and Channa Daal, ¼ cup in 1 bowl of water for an hour. Now cook them on pressure cooker with 2 tbsp of National Haleem Masala till all the pulses are boiled. Cool them. Blend them completely.
- For Parsi Dhansak Masala, roast all the ingredients and let them cool. Now add them in a grinder and finely grind them.
- Now separately, add 4 tbsp of ghee in a pan and 2 tbsp golden brown chopped onions in it and add 1 tbsp National Ginger Garlic Paste. Add ½ cup chopped tomatoes. Add the Chicken and cook for a while, till it changes color. Add 2 tbsp Parsi Dhansak masala and cook until it becomes a gravy. Add 2 tbsp National Haleem Masala and cook on low flame with 1 cup of water till chicken is boiled completely.
- Now add all the blended pulses in it and cook it for 20 minutes on low flame.
- Serve with lemon wedges and brown rice
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