From Bottleneck.org
Serves 2
Based on a recipe from http://www.manjumalhi.co.uk
Contents |
Ingredients
- 50g/2oz butter
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and sliced
- 2 green chillies, chopped
- 1/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander or a small handful of fresh, chopped
- 2 chicken breasts, skinned and chopped into equal 2.5cm/1 in pieces
- 75g dry non-soak red or green lentils
- 1 tbsp peeled and grated root ginger
- 2 tsp double cream
- 200g Rice
Method
Overview
Before doing anything else, get the lentils prepared, as these add significantly to the preparation time. If you can get them on the boil right away, you'll have plenty of time to prepare the rest of the ingredients while they're cooking.
The water for the rice should go on about five minutes before the lentils are ready, so that the rice can go in on time (about 3 minutes into the sauce cooking time.)
Lentils
Cook the lentils as per the instructions on the packet.
In the case of non-soak lentils, the packet recommends:
- Rinse the lentils
- Place the lentils into a pan of cold water
- Bring them to the boil, then boil quickly for ten minutes
- Skim off any scum which has formed on the surface of the water
- Cover and simmer for 30 minutes
This should produce good soft lentils which are close to breaking down, ideal for Dhansak.
The Dhansak
- Melt the butter in a saucepan and add the onion, garlic and chillies
- Fry for six minutes on a low heat
- Add the salt, turmeric, cumin and coriander, and stir for 30 seconds
- Tip in the chicken and sear it for four minutes
- Add the lentils and fry them for one minute at a medium heat
- Pour in 125ml/5floz water, cover and simmer for three minutes
- Mix in the ginger. Swirl in the cream, then serve with rice