Dhansak

A spicy, lentils based curry

Ingredients

• 2 c chopped vegetables -- mix and match options: potatoes, carrots, eggplant, squash, pumpkin, spinach (frozen ok)
  *** OR ***
  2 -3 lbs. chicken cubes

• 14 oz. can of chicken broth
• 2-3c water
• 1t salt
• 1 onion, thinly sliced
• 3T oil
• 1” ginger root, crushed
• 8 garlic cloves, crushed
• 3T white vinegar
• 14 oz. can diced tomatoes
• 1-2 green chilies (optional)
• 2T chopped, fresh
• cilantro (optional garnish)

Directions

Rinse and drain lentils in the packet. In a large pot, combine lentils, chicken stock, salt and 2c water. Bring to a boil and simmer on low until soft. Add additional water, if needed (~30 minutes).

When lentils are cooked soft, whisk them to a smooth, soup-like consistency. Keep to the side.

In another large pot, heat oil and fry onion on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.

In a separate bowl, add 3T of vinegar to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.

Stir in chicken or vegetable mix, being sure to coat with the oil and spices. Add in 1c water, can of tomatoes and chilies. Continue to cook for ~30 minutes, until meat is tender or until vegetables are soft.

Add in cooked lentils and simmer for 5 additional minutes.

Garnish with cilantro and serve over hot rice or with naan (flat bread).