Dansak

Cooked in a rich, spiced sauce, made with a combination of lentils (dhal), chicken or meat (lamb or mutton) along with vegetables..

Preparation Time: 1 hour
Grinding the Dhansak Spice Mix: 15 minutes
Chopping onions, tomatoes, and other vegetables: 15 minutes
Soaking lentils and rice: 30 minutes (while you do other preparations)

Cooking Time:1 hour 30 minutes to 2 hours
Sautéing onions, ginger-garlic paste, and browning chicken: 15 minutes
Cooking the dhansak curry: 45 minutes to 1 hour (depending on the meat and lentil tenderness)
Cooking the rice: 15-20 minutes

If you’re using a pressure cooker or Instant Pot, the cooking time may be shorter.

Ingredients:

For the Dhansak Spice Mix:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon black peppercorns
  • 4-5 green cardamom pods
  • 2-3 cloves
  • 1 cinnamon stick
  • 1 dried red chili

For the Dhansak Curry:

  • 1 cup red lentils, washed and soaked for 30 minutes
  • 500g chicken, cut into pieces (you can also use lamb or vegetables)
  • 1 cup mixed vegetables (carrots, potatoes, eggplant, etc.)
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 3 tablespoons ginger-garlic paste
  • 2 tablespoons dhansak spice mix (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Oil for cooking
  • Fresh coriander leaves for garnish

For the Dhansak Rice:

  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 2 cups water
  • Salt to taste

Instructions:

  1. Prepare Dhansak Spice Mix:
    • Dry roast all the whole spices for the spice mix in a pan until fragrant.
    • Grind them into a fine powder using a spice grinder or mortar and pestle.
  2. Cook Dhansak Curry:
    • Heat oil in a large pot and sauté the chopped onions until golden brown.
    • Add the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
    • Add the chicken pieces and brown them on all sides.
    • Mix in the dhansak spice mix, turmeric powder, and red chili powder. Cook for a few minutes.
    • Add the chopped tomatoes and cook until they are soft and the oil begins to separate.
    • Add the soaked lentils and mixed vegetables. Stir well.
    • Pour in enough water to cover the ingredients, add salt, and bring it to a boil. Reduce heat, cover, and simmer until the lentils and meat are cooked through.
  3. Prepare Dhansak Rice:
    • In a separate pot, bring water to a boil and add salt.
    • Drain the soaked rice and add it to the boiling water.
    • Cook the rice until it’s 70-80% cooked. Drain any excess water.
  4. Finish Dhansak:
    • Once the lentils, meat, and vegetables are cooked, check the seasoning and adjust if necessary.
    • Serve the dhansak curry over the partially cooked rice.
    • Finish cooking the rice and dhansak together until the rice is fully cooked.
  5. Garnish and Serve:
    • Garnish with fresh coriander leaves and chilie.
    • Serve hot with naan or rice.
Chicken Dansak