A CLASSIC INDIAN DISH ENJOY DAN:

                           CHICKEN CHANA DHANSAK by CHEF DAN:

Serves 4      (CLASSIC INDIAN DISH)

 

INGREDIENTS:

1 pound boneless chicken

4 cups vegetable broth

1 sweet potato, peeled and diced

3 cups chick-peas, drained

1 cup dried red lentils

1/2-cup chana dal (soak at least 24 hour prior)

3 cloves garlic, crushed

1 thumb-size fresh ginger, chopped

3 green chilies

2 onion, chopped

3 tablespoons butter

1 tablespoons olive oil

1/4-teaspoon sea salt

2 tablespoons tamarind paste

 

CHANA DHANSAK (DAL)

2 whole cloves

1/2-teaspoons EACH seeds, cumin, fennel, coriander, cardamom, sesame, fenugreek, and peppercorn

1 tablespoon turmeric

1/4-teaspoon EACH ground, nutmeg and cinnamon

 

DIRECTIONS:

In a dry fry-pan toasted all the seed, cloves remove and let cool.

In a coffee grinder, add seeds, cloves and turmeric, nutmeg, and cinnamon, grind for 20 seconds.

Place in an air tight jar.

 

DIRECTIONS:

1.    Heat olive oil in a pan over medium-high heat add chicken and cook for 5 minutes or until browned.

2.    Remove from pan, cover and set aside.

3.    In a sauce pan over medium-high heat add olive oil and when hot, add onions and sauté for 7-8 minutes.

4.    Add 3 tablespoons butter to the pan and throw in the garlic, ginger and red peppers.

5.    Sauté for 1 minute, add 1/2-cup dhansak (dal) spice mixture and sauté for 1 minute longer.

6.    Add vegetables stock, tamarind paste, lentils, and sweet potato and simmer for 15 minutes.

7.    Add chicken, chickpeas, and sea salt and heat through for about 15 minutes.

8.    Garnish with fresh cilantro

9.    Serve naan bread

 

ENJOY:                                      BON-APPETITE!!