1 Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. 2  Mix well. 3  Simmer and cook till chicken is done. 4  Add more water to maintain consistency.5  Serve Dhansak hot with Brown Rice and Kachumbar salad. Fry till soft. 2  Remove from the fire and cool. 3  Grind into a smooth paste in a food processor. 4  Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking.