Dhansaak Rice Bowl

Ingredients 

• 2 tablespoons masoor dal, soaked
• 2 tablespoons moong dal, soaked
• ¼ cup tuvar dal
• 100 grams red pumpkin (bhopla/kaddu), peeled and cut into ½-inch cubes
• 65 grams fresh fenugreek leaves (methi), chopped
• 5-6 baby brinjals, halved
• 1 large potato, peeled and cut into ½-inch cubes
• 250 grams boneless chicken, cut into strips
• 3 cups cooked brown rice 
• Salt to taste
• ½ teaspoon turmeric powder
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 medium onions, chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 1 teaspoon red chilli powder
• 2 tablespoons dhansaak masala
• 2 tablespoons chopped fresh coriander leaves 
• 2 tablespoons lemon juice
• Aloo salli for topping

Method

1. Pressure cook pigeon peas, red lentils, green gram, pumpkin, fenugreek leaves, brinjals and potatoes with 4 cups water, salt and turmeric powder till 4 whistles. Remove the lid of the cooker when the pressure has reduced completely. Blend the mixture till smooth.
2. Heat ghee in a non-stick pan. Add cumin seeds and onions and sauté till golden.
3. Add ginger-garlic paste and mix. Add a little water, mix and sauté till fragrant.
4. Add tomatoes and sauté till soft. Add chili powder and dhansaak masala and mix well. Add some water, mix and cook for 2 minutes.
5. Add chicken and mix well. Add salt and mix. Add the blended dal - vegetable mixture, mix well and cook till the chicken is fully done. Add coriander leaves and lemon juice and mix.
6. Place some brown rice in a serving bowl and make a well. Add the prepared dhansaak in the centre, top with salli and serve hot.