Recipe By : Cribbed and adapted from a Brit cook book by CB
Serving Size : 6 Preparation Time :3:00
Categories : Chili, Stew & Cassaroles Rubs, Curries & Spice mixtures
Soups, Stews & Chile

Preparation Method

1/2 cup Tur dhal
1/8 cup Channa dhal
1/4 cup Masoor dhal
1/8 cup Moong dhal
3 3/4 cups Water
2 teaspoons salt
3 tablespoons Ghee or clarified butter
1 inch ginger root -- peeled and chopped
1 clove garlic -- finely chopped
8 pieces chicken
1 tablespoon fresh mint -- finely chopped
1 aubergine/brinjal/eggplant -- cubed
1 1/3 cups pumpkin -- peeled and cubed
1 cup spinach -- chopped
1 large onion -- sliced
14 ounces tomato -- peeled

MASALA:
4 tablespoons Ghee or clarified butter
1 large onion -- sliced
1 1/2 inches ginger root -- peeled and sliced
2 green chillis (cayennes?) -- finely chopped
3 garlic clove -- crushed
1/2 teaspoon cinnamon -- ground
1/2 teaspoon cardamom -- ground
1/2 teaspoon cloves -- ground
1 1/2 teaspoons turmeric -- ground
1 teaspoon coriander -- ground
1/2 teaspoon hot chilli powder
3 tablespoons coriander leaves -- chopped

"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.

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