*  Exported from  MasterCook Mac  *
               Dhansak (Chicken with Lentils and Vegetables)
 Recipe By     : Cribbed and adapted from a Brit cook book by CB
 Serving Size  : 6    Preparation Time :3:00
 Categories    : Chili, Stew & Cassaroles         Rubs, Curries & Spice mixtures
                 Soups, Stews & Chile
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Tur dhal
      1/8  cup           Channa dhal
      1/4  cup           Masoor dhal
      1/8  cup           Moong dhal
    3 3/4  cups          Water
    2      teaspoons     salt
    3      tablespoons   Ghee or clarified butter
    1      inch          ginger root -- peeled and chopped
    1      clove         garlic -- finely chopped
    8      pieces        chicken
    1      tablespoon    fresh mint -- finely chopped
    1                    aubergine/brinjal/eggplant -- cubed
    1 1/3  cups          pumpkin -- peeled and cubed
    1      cup           spinach -- chopped
    1      large         onion -- sliced
   14      ounces        tomato -- peeled
    4      tablespoons   Ghee or clarified butter
    1      large         onion -- sliced
    1 1/2  inches        ginger root -- peeled and sliced
    2                    green chillis (cayennes?) -- finely chopped
    3                    garlic clove -- crushed
      1/2  teaspoon      cinnamon -- ground
      1/2  teaspoon      cardamom -- ground
      1/2  teaspoon      cloves -- ground
    1 1/2  teaspoons     turmeric -- ground
    1      teaspoon      coriander -- ground
      1/2  teaspoon      hot chilli powder
    3      tablespoons   coriander leaves -- chopped
  “The Parsees are an important religious sect whose members fled from
 Persia hundreds of years ago and settled mainly on the West coast of India.
 They have remained intact as a community and their cooking is quite
 distinctive. This is one of their most famous dishes, and although it is
 normally made with chicken, (so I guessed incorrectly) as here, 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
 Wash all the dhals thoroughly and soak for 30 min. in some cold water.
 Drain and transfer to large saucepan. Add the 3.75 cups (A U.S. cup is 8fl.
 oz.) water and salt and bring to the boil, skimming off any scum. 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 dhall.
 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 veg. 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.
                    - - - - - - - - - - - - - - - - - -
 Per serving: 2363 Calories; 96g Fat (38% calories from fat); 323g Protein;
 31g Carbohydrate; 987mg Cholesterol; 1872mg Sodium
         If D.D. and Rain remember this as a very hot dish, you'll obviously
 have to up the Capsicum content.
 Cameron a.k.a. Begg.4@osu.edu          Phones:(614)292 4429 - Office
 http://kcgl1.eng.ohio-state.edu/~BEGG/                (614)688 3387 - Lab.