Dhansak

Dhansak is a popular Indian curry dish that originated in the Parsi community of India. The Parsis are Zoroastrians who migrated from Persia to India centuries ago. Dhansak is a fusion of Persian and Indian flavors and is traditionally made with a combination of lentils, vegetables, meat (usually lamb or chicken), and a blend of aromatic spices.

The history of Dhansak dates back to the 16th century when the Parsis settled in Gujarat, India. The dish evolved over time, incorporating local ingredients and cooking techniques. Dhansak became a significant part of Parsi cuisine and is often prepared on special occasions and festivals, such as weddings and Navroz (the Parsi New Year).

In the UK, Dhansak is a popular choice among those who enjoy Indian cuisine. It is commonly found on menus in Indian restaurants across the country, including those specializing in Parsi or Gujarati cuisine. Dhansak is appreciated for its unique blend of sweet, sour, and spicy flavors, as well as its hearty and wholesome nature.

Here's a detailed recipe with metric measurements to make Dhansak at home for a UK reader:

Chicken Dhansak

Difficulty: Intermediate

Spice Level: Medium

Cooking Time: 1 hour 30 minutes

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 1 cup mixed lentils (such as red lentils, yellow lentils, and split peas), soaked in water for 30 minutes

- 2 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 4 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 medium tomatoes, finely chopped

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

- Steamed rice or naan bread, for serving

Instructions:

1. Drain the soaked lentils and rinse them under cold water. Set aside.

2. Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.

3. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.

4. Add the chicken pieces to the pan and cook for 5 minutes, stirring occasionally, until lightly browned.

5. Add the chopped tomatoes to the pan and cook for another 2-3 minutes until they soften.

6. Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the chicken and spices evenly.

7. Add the soaked lentils to the pan along with 3 cups of water. Stir well and bring to a boil.

8. Reduce the heat to low, cover the pan, and simmer for 45-60 minutes, or until the lentils are cooked and the chicken is tender. Stir occasionally and add more water if needed to achieve the desired consistency.

9. Sprinkle garam masala over the curry and mix well.

10. Garnish with fresh coriander leaves.

11. Serve Chicken Dhansak hot with steamed rice or naan bread.

Enjoy the rich and flavorful taste of Dhansak, which combines the goodness of lentils and tender chicken in a delightful curry.