I seriously didn’t imagine taking such a long break. With so many recipes in the backlog, I was planning on sharing something with you much earlier. But then, days went by and with few items on my plate; I didn’t realize that almost a month passed by. Some of you emailed me asking if my health was fine or if I moved back to India. Thank you for your emails! My health is absolutely fine and I am still in sunny California. With all the workload of organizing the new apartment and entertaining a few guests in between, I somehow lost my mojo to blog. I never thought that could ever happen, but it did. I have been told, such chapters come in every bloggers life and eventually, we all get back to zone. I am hoping for that to happen soon.
Until that materializes, I will share with you some of the recipes that have been sitting in the draft folder for a while now.
The other day, as I marinated the chicken with salt, pepper and few other spices, I started wondering if I could prepare it differently than how I have been always eating. So I googled! At first, there were the common results that I tried and tasted numerous times and then, I read ‘Murg Dhansak’ – chicken cooked with lentils. That’s new and something I would have never thought of. After reading several recipes, the curiosity only doubled and my palate got tempted. So, I gave it a shot.
Dhansak is a popular Parsi dish, which is prepared with lentils (mostly red or yellow), vegetables and spices. The non-vegetarian version typical uses goat meat and the vegetarian version uses gourd or pumpkin. I decided to go with chicken.
Slow cooking is not really my thing, but with this specific curry, I didn’t have much of a choice. At the end, it was certainly worth the effort. There was the flavor, the texture and a comfort feeling. It was a hearty mouthful dish. And just like many other chicken curries, this too tasted a lot better next day. Allowing it to rest overnight gives it enough time to fuse the flavors, making it more robust.