Dhansak is a traditional Parsi dish. This hearty dish is a delicious, and lentils add a wonderful texture and wholesome bite.
SERVES 4
- 300g red lentils (or yellow gram lentils)
- 1 large potato, peeled and roughly chopped
- 150g fresh spinach, washed thoroughly
- 450g chicken breast, skin removed and cut into 1-inch cubes
- 1 onion, peeled and finely sliced
- 2 tbsp vegetable oil (or 1 tbsp butter)
- 100g chopped tomatoes
- 2 tbsp balti or garam masala spice paste
- 2 tbsp fresh coriander, chopped
- Salt, to taste
- Wash the lentils in several changes of water and leave to soak while you prepare the other ingredients.
- In a pan, heat 1 tbsp of oil and fry the chicken for a few mins until it is browned on all sides. Remove from the pan and set aside.
- In the same pan, heat the remaining oil and add the onion. Fry for a few mins before adding the spice paste. Sprinkle in some water and stir well. Leave to cook for 2 mins before draining the lentils and adding to the pan. Pour in enough water to cover; about 1 cm above the lentils. Allow to cook for 10 mins before adding the potatoes. Check there is enough water and add more if required. Stir and leave to cook for a further 10–15 mins, or until the potatoes are cooked through and the lentils are broken down.
- Stir in the tomatoes and add the chicken. Bring back to the boil before stirring through the spinach.
- Check the seasoning and adjust the salt if necessary. Finally sprinkle in the fresh coriander and serve with fresh hot basmati rice.