Parsi Chicken Dhansak
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g chicken thigh fillets, diced
- 100 g toor dhal (split pigeon peas)
- 80 g red lentils
- 150 g aubergine, diced
- 150 g pumpkin, peeled and cubed
- 30 g fresh fenugreek leaves
- 2 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 47.3 g
- Carbohydrate
- 37.1 g
- of which sugars
- 7.2 g
- Fat
- 19.2 g
- of which saturates
- 3.1 g
- Fibre
- 8 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and red lentils and boil in 800ml water with the ground turmeric for 20 minutes, then add the aubergine, pumpkin and fenugreek leaves and cook for a further 10 minutes until everything is soft.
- 2
Blitz the lentils and vegetables to a thick, smooth puree.
- 3
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 4
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 5
Stir in the chilli powder and ground cumin, then add the lentil and vegetable puree and 150ml water.
- 6
Cover and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 7
Scatter with the chopped coriander and serve with rice.
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