Staying true to my Indian soul. A more traditional form of this dish would contain mutton rather than chicken. Dhansak is often served on the fourth day after a death of someone close. Hence, it felt strangely appropriate for me last week. Never to be served on weddings or other festive occasions.
You'l need:
1 chicken breast
200g red lentils
2 medium onions
2 garlic cloves
3cm ginger
400g chopped tomatoes
garam masala
chili flakes
cumin (optional)
bay leaf
around 300ml water
salt
1. Finely chop the onions and fry over medium heat. In the meantime chop garlic and ginger. Add both to the onion when it's nearly done. Add the remainder of the spices (except for bay leaf) and fry for another 30 seconds or so, paying attention not to burn the spices.
2. Add lentils to the pan, and then immediately proceed to add the tomatoes. Add bay leaf, some water and allow to simmer for around 40 minutes, checking from time to time if the mixture requires more water.
3. On a separate pan, preferably a grill pan, fry the chicken breast and paprika, both previously cut into bite size bits. Season them with salt and garam masala.
4. When the lentils are nearly done, combine the ingredients, et voila!
5. Serve with rice.
Bon appétit!
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