Dhansak With Brown Rice Recipes

Steps:

• Clean and soak the dals (lentils) in water for 30 minutes.
• Grind the ginger and garlic and apply the paste to the washed pieces of mutton.
• Quarter the potato, brinjal and red pumpkin.
• Chop finely the onion, mint leaves, corriander leaves, fenugreek leaves and green chillies.
• Heat a tbsp.
• of oil.
• Fry the onion till light brown.
• Add the mutton.
• Stir.
• Add all the above ingredients.
• Add the dals and a little water.
• Let it cook till the dal and meat are tender.
• Remove the meat pieces.
• Mash the dal.
• Keep aside.
• Now prepare the seasoning.
• For this, chop the onion and tomatoes finely.
• Fry onions till golden brown.
• Add the ground masala.
• Fry well.
• Add all the powdered spices, tomatoes and lastly add the mashed dal, meat pieces and a little water.
• Simmer on slow flame till the masalas are well mixed.
• Before serving, add the juice of a lemon and a tsp.
• of jaggery.
• Serve the dal (slightly thick) with the brown rice.
• Now prepare the rice.
• For this, wash and soak it in water.
• Slice the onion.
• Fry it in ghee till light brown.
• Add cumin and sugar.
• Fry well till the sugar and onions are fried well.
• Add the coarsely crushed spices alongwith rice.
• Fry a little.
• Add salt and water.
• Cook, partially covered, till the water has evaporated and rice is cooked.

Steps:

• Cut chicken breasts in two and sever the legs at the joint.
• With the salt mash the ginger and garlic to a pulp.
• In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
• In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes.
• Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat.
• Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
• Heat the oil in another pan and fry the onions till just golden.
• Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
• Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
• Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
• Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
• Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
• Serve with boiled rice and a good chutney.