| • | Wash the chicken and cut down it into equivalent pieces. Let it marinade in the mixture of salt, ginger and garlic paste for overnight.
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| • | Wash tuar dal and put it in a force cooker. Also add onions, white potato chunks, tomato, mint leaves, coriander leaves and water in the cooker. Cook it for 6 to 7 minutes, and then turn off the flame.
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| • | Meanwhile, boil the chicken pieces in a aside cooking pan until they turn tender.
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| • | Blend the mixture of cooked veggies and dal until fine. Add more water, if necessary. It should be of custard alike consistency.
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| • | In a serving up bowl, place the drained chicken pieces and pour the mixture of dal and veggies all over them.
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| • | For tarka, heat up oil in a cooking pan and put garlic into it. Let it fry for a minute or two. Pour this all over the above-made dhansak.
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| • | Chicken Dhansak is ready. Serve it with boiled rice.
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