Dhansaak Daar, Badam Pak And Palav by Zarnak Sidhwa

Ingredients For Dhansaak Daar:

• Tuvar daal 250 gm
• Baking soda a pinch
• Brinjal, cubed 1
• Red pumpkin 1
• Tomatoes 3
• Onion 1
• Potato  1
• Ginger garlic paste  1 tbsp
• Fenugreek leaves 2 bunches
  
• Coriander leaves 1 bunch
  
• Turmeric 1/4 tsp
  
• Red chili powder 1/2 tsp
  
• Curry powder 1/2 tsp
  
• Coriander powder 1/2 tsp
  
• Allspice powder  1/2 tsp
• Black pepper 1/2 tsp
  
• Salt 1 tsp
  
• Dhansaak masala 1 tbsp
  
• Sambhaar masala 1 tbsp
  
• Oil 3 tbsp

Method:

1. Wash daal well and soak for at least 3 hours with a pinch of baking soda.
2. Heat oil add brinjal, red pumpkin, tomatoes, onion, potato, ginger garlic paste, small fenugreek leaves, coriander, turmeric, red chili powder, curry powder, coriander powder, cumin powder, all spice powder, black pepper powder, salt, sambhaar masala and dhansaak masala.
3. Next add the daal and 3 cups water.
4. Cover and let cook.
5. When the daal is done, blend daal with all vegetables, till smooth.
6. Put daal in a pan and reheat again.
7. Simmer and serve with palav.
   

Ingredients For Palav:

• Chicken 1 kg
  
• Onions  4
  
• Cloves 1 tbsp
  
• Black cardamoms 2-3
  
• Cinnamon sticks 2
• Ginger garlic paste 1 tbsp
• Turmeric powder  1 tsp
• Red chili powder  1 tbsp
• Cumin powder 1 tbsp
  
• Salt 1 tsp
  
• Tomatoes 2-3
  
• Green chilies 5-6
  
• Oil  2 tbsp

For Rice:

• Rice 1 kg
  
• Saffron 1 tsp
  
• Milk 2-3 tbsp
  
• Ghee or oil 2-3 tbsp
  
• Curd 1 cup
  
• Brown onions  1 cup

To Decorate:

• Brown onion as required
  
• Almond fried few
  
• Raisins fried  few

Method:

1. Heat oil and fry the sliced onions till golden.
2. Add ginger garlic paste, red chili powder, turmeric, cumin powder, whole spices, salt, cumin powder and saute, add tomatoes, let cook and add the chicken, when done add the green chilies.
3. Let extra gravy evaporate.
4. To make the rice, add the earlier soaked rice in water and let boil till 3/4 done.
5. Drain and divide in half.
6. Add the saffron milk to one part and keep other plain.
7. To assemble place one portion of rice in a pan and mix the curd with brown onion and place on top add the chicken mixture and then top with remaining rice, sprinkle ghee or oil and let simmer on very slow fire till done.
8. Before serving sprinkle with brown onions, fried raisins and blanched and fried almonds.
9. Serve with dhansaak daal or raita.

Ingredients For Badam Paak:

• Almonds ground 1/2 kg
  
• Khoya 1 kg
  
• Sugar 3/4 kg
  
• Ghee 1/4 kg
  
• Cardamom powder 1 tsp
  
• Nutmeg powder 1/2 tsp
  
• Rose water  1/4 cup

Method:

1. Heat half the ghee, add in the ground almonds and khoya and cook.
2. Add the remaining ghee a little at a time once thick, add in sugar, nutmeg and cardamom powder and rose water.
3. Cool and refrigerate.
4. Can also be set in a greased thaali or thin and cut in squares.