Chicken Dhansak.
Ingredients.
250g /8oz of channa dhal.
250g /8oz of moong dhal.
1.2 litres / 2 pints of water.
175g / 6oz of ghee.
2 large onions peeled and sliced.
4 garlic cloves peeled and sliced.
6 cloves.
6 cardamom pods.
1 1/2 teaspoons of ground ginger.
2 teaspoons of garam masala.
2 teaspoons of salt.
8 chicken thigh fillets.
500g / 1 lb of whole leaf spinach.
4 large tomatoes chopped.
fried onion rings to garnish.
Method.
1. Wash the dhals, place them in a large saucepan add the water and bring to the boil, simmer covered for 15 minutes.
2. Meanwhile melt the ghee in a heavy pan, add the onions and garlic and fry gently for about 5 minutes until soft, add the cloves, cardamom pods, ginger, garam masala and salt and fry for a further 3 minutes stirring constantly.
3. Add the chicken and fry until browned on all sides, then remove from the pan and drain on kitchen paper.
4. Add the spinach and tomatoes to the pan and fry gently for about 10 minutes stirring occasionally.
5. Mash the dhals in the cooking water, then stir into the spinach mixture. Return the chicken to the pan cover with a tight fitting lid and simmer for 45 minutes until the chicken is tender.
Serves 4.
