1½ c toor dal (yellow lentils)
1 inch piece tamarind pulp
cold water
1 medium potato, chopped
salt (or chicken stock powder)
½ c oil
2 inch square piece fresh ginger
6 garlic cloves
2 large onions
1 medium eggplant, chopped
2 tsp Dhansak masala -->
3 tsp Parsee sambar masala -->
½ tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
2 tsp red chilli powder
1 c coriander leaves
20 fresh mint leaves, optional
½ bunch fresh fenugreek leaves (2 tsp dried fenugreek - kasuri methi), optional
3 tomatoes, chopped
6 green chillies, chopped
3 quarter chicken pieces, skinned
1 Tbsp brown sugar
juice of 1 lime

1. Wash toor dal and soak in cold water for 30 minutes. Soak tamarind in 1 c water for at least 30 minutes.
   
   
2. In large pot, cover dal with water. Add chopped potato. Bring to a boil and simmer til dal is very soft. DO NOT ADD SALT until dal is soft. When dal is the consistancy you like, season with salt or chicken stock powder.
   
   
3. While dal is cooking, peel and chop ginger, garlic cloves, onion and eggplant. (Original recipe called for red pumpkin as well), Heat the oil in a large pan (we use a wok) and fry chopped ginger, onions, garlic, sambar masala, dhansak masala, turmeric, cumin, coriander and chili powders, coriander leaves, mint leaves, fenugreek, tomatoes, eggplant and green chillies. Fry for 2 minutes, stirring continuously. Add chicken and saute for 2 minutes. Season with salt (or chicken stock powder) and stir well.
   
   
4. Add the chicken to the dal mixture. Add brown sugar. Simmer til the chicken is cooked through before adding the tamarind water and lime juice; adjust for salt, then simmer for a couple of minutes. It is now ready to serve.
   
   

Based on a recipe for a Parsee dish from Bombay in 50 Great Curries of India by Camellia Panjabi. The recipe suggests that this be served with caramelized onion rice pilao. We had it with naan and it was delicious. (Mrs. Panjabi notes that Dhansak is often served for Sunday midday dinners but is not to be served on auspicious occasions because of being traditionally served on fourth day after a funeral.)