| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Religious | Casserole | 6 | Servings |
INGREDIENTS
| 1/2 | c | Tur dhal |
| 1/8 | c | Channa dhal |
| 1/4 | c | Masoor dhal |
| 1/8 | c | Moong dhal |
| 3 3/4 | c | Water |
| 2 | t | Salt |
| 3 | T | Ghee or clarified butter |
| 1 | 1-inch fresh ginger root | |
| peeled and chopped | ||
| 1 | Clove garlic, finely chopped | |
| 8 | Pieces chicken | |
| 1 | T | Fresh mint, finely chopped |
| 1 | Aubergine, brinjal | |
| eggplant cubed | ||
| 1 1/3 | c | Pumpkin, peeled and cubed |
| 1 | c | Spinach, chopped |
| 1 | Onion, sliced | |
| 14 | oz | Tomato, peeled |
| 4 | T | Ghee or clarified butter |
| 1 | Onion, sliced | |
| 1 | 1.5-inches fresh ginger | |
| root peeled and sliced | ||
| 2 | Green chillis, Cayennes? | |
| finely chopped | ||
| 3 | Cloves garlic, crushed | |
| 1/2 | t | Cinnamon, ground |
| 1/2 | t | Cardamom, ground |
| 1/2 | t | Cloves, ground |
| 1 1/2 | t | Turmeric, ground |
| 1 | t | Coriander, ground |
| 1/2 | t | Hot chilli powder |
| 3 | T | Coriander leaves, chopped |
INSTRUCTIONS
Date: Tue, 02 Apr 1996 09:21:06 -0500 (EST) From: begg@kcgl1.eng.ohio-state.edu (Cameron Begg) Recipe By: Cribbed and adapted from a Brit cook book by CB "The Parsees are an important religious sect whose members fled from Persia hundreds of years ago and settled mainly on the West coast of India. They have remained intact as a community and their cooking is quite distinctive. This is one of their most famous dishes, and although it is normally made with chicken, (so I guessed incorrectly) as here, lamb can be substituted. The dhals mentioned are merely different forms of lentils; if you cannot obtain them all, the more common red or yellow lentils may be substituted." Wash all the dhals thoroughly and soak for 30 min. in some cold water. Drain and transfer to large saucepan. Add the 3.75 cups (A U.S. cup is 8fl. oz.) water and salt and bring to the boil, skimming off any scum. Reduce heat to low, cover and simmer for 40 mins. Meanwhile, fry the ginger and garlic for 2 mins. in a frying pan with the ghee. Add chicken, and fry until deeply and evenly browned. Transfer this mixture to the dhall. Add the mint, aubergine, pumpkin, spinach, onion and tomatoes. Increase heat and bring to boil. Reduce heat, cover and simmer for 45 mins., or until chicken is cooked through and tender. Remove chicken pieces to a plate. Puree the dhal and veg. in a blender and set aside. To make the masala, clean the pan and fry the onion in ghee until golden. Stir in ginger chillis and garlic and fry for 3 mins. Stir in all the remaining ingredients, except coriander leaves, and fry stirring constantly for 8 mins. A little water may be added if mixture becomes too dry. Pour the pureed dhal and veg. mixture into the masala and mix well. Bring to boil, reduce heat, cover and simmer for 20 mins. Stir in chicken and simmer for further 10 mins., basting the chicken with the sauce. Transfer to warm serving dish and garnish with chopped coriander leaves. CHILE-HEADS DIGEST V2 #284 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 1438.9mg
Potassium: 671.1mg
Carbohydrates: 19.8g
Fiber: 7g
Sugar: 8.6g
Protein: 5.8g