Chicken Dhansak is the signature dish of Parsi cuisine. The secret ingredient that differentiates it from other Chicken recipes is the use of lentils as a base for the gravy. Consequently, you have a delicious recipe that has the goodness of health!
Traditionally, this dish is eaten with caremalised rice. However, you may have it with plain-boiled or fried-rice too! The gravy or curry here is actually the star and you would keep wanting for more! Try it to see for yourself!

Ingredients:
Serves 4
500g chicken, washed
1 cup split pigeon peas, washed and soaked for 1/2 hour
1 tbsp red lentils, washed and soaked for 1/2 hour
1 tbsp green gram, washed and soaked for 1/2 hour
1 tbsp split Bengal gram, washed and soaked for 1/2 hour
1 tbsp black gram, washed and soaked for 1/2 hour
1 cube of chicken stock
3 tbsp oil
1 tsp cumin seeds
3 large onions, finely chopped
2 tbsp ginger-garlic paste
3 green chillies, chopped
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp red chilli powder
2 tsp turmeric powder
2 tsp salt
250g tomatoes, finely chopped
1 cup chopped coriander leaves
1 tsp garam masala powder

Method:
Step 1: Add the washed and soaked lentils in a pressure cooker along with the chicken stock cube. Add 1 litre water and boil it with 3-4 whistles. Let it cool down.
Step 2: Add 1 tsp salt and 1 tsp turmeric powder. Bring it to a boil. Mash the lentils with a blender or masher so that it blends with the water well.
Step 3: In a wok, heat oil. Add the cumin seeds, chopped onion, ginger-garlic paste and chopped green chillies and sauté till the onion turns soft.
Step 4: Add the roasted cumin powder, coriander powder, red chilli powder, turmeric powder and salt to this. Mix well.
Step 5: Add the tomatoes and chicken. Stir well. Lower the heat, cover and let it cook for about 10 minutes.
Step 6: Stir the chicken and cook till the chicken is done. Check seasoning.
Step 7: Add the cooked lentils to the chicken. Mix well. Add garam masala powder and half of the chopped coriander. Let it boil.
Step 8: Cover and cook further for 5 minutes. Garnish with the remaining chopped coriander. Serve hot with rice!