Chicken Dhansaak- SK Khazana

Ingredients list for Chicken Dhansaak- SK Khazana

• 750 grams Chicken cut into 2 inch pieces on the bone
• 1/2 cup Toor dal
• 1/4 cup Split skinless green gram soaked for 2 hours
• 1/4 cup Split green gram soaked for 2 hours
• 1/4 cup Split skinless red lentil soaked for 2 hours
• 100 grams Red pumpkin peeled and cut into cubes
• 1 large Potato peeled and cut into cubes
• 1/2 cup Fresh fenugreek leaves chopped
• 1-2 Long brinjals
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Ghee
• 1 teaspoon Cumin seeds
• 2 medium Onion finely chopped
• 1 1/2 tablespoons Ginger-garlic-green chilli paste
• to serve Pickled onion rings
• to serve Lemon wedges

Method

1. Take Tata Sampann Toor Dal in a large bowl and soak it with sufficient water for 2 hours.
2. Add split skinless green gram, split green gram, split skinless red lentil and soaked Tata Sampann Toor dal in a pressure cooker.
3. Add pumpkin, potato, fenugreek leaves and roughly chop brinjal and add. Sauté for a minute.
4. Add salt, turmeric powder and 2 cups water, mix and cover and cook under pressure till 4-5 whistles are given out.
5. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add onions and sauté on medium heat till they turn golden brown.
6. Add ginger-garlic-green chilli paste and mix well. Cook for 1 minute. Add tomatoes and mix well. Cook till they turn soft and pulpy.
7. Add dhansaak masala and red chilli powder. Add 1 cup water, mix and cook till the oil separates.
8. Add chicken, salt and sauté for 4-5 minutes on high heat. Reduce the heat to low and cook for 8-10 minutes.
9. Open the cooker once the pressure has reduced completely and blend the gram-vegetable mixture with a hand blender till it becomes smooth.
10. Add the gram-vegetable mixture into the chicken and mix well. Add ½ cup water and mix well.
11. Add salt and 1 cup water, cover and cook for 5-7 minutes or till the chicken is cooked completely. Switch the heat off.
12. Squeeze the juice of lemon and mix well. Transfer into a serving bowl and garnish with coriander sprig.
13. Serve hot with pickled onion rings and lemon wedges.