Ingredients
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3 tablespoon Vegetable Oil
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1" Cassia Bark (Cinnamon Stick)
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1 small chopped very fine (70g) Brown/White Onionapprox. 150g each
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2 grated Garlic Clovesor 2 teaspoons of paste
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1cm grated Ginger (Grated)or 1/2 teaspoon of paste
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2 tablespoons Tomato Paste
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1 teaspoon Chilli Powder (Hot)
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1 teaspoon Coriander Powder
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3/4 teaspoon Salt
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Turmeric Powder
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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5 heaped tablespoons Pre-Cooked Lentils
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6 pieces Meat / Veg / Paneer
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250 ml Water
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2 tablespoons Sugar
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2 teaspoons Tamarind Sauce (not concentrate or fresh)
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1 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
Directions
A very satisfying hot sweet and sour Indian curry made from meat, lentils, chilli and sugar.
If you have Base Gravy and Pre-Cooked Lentil Dhal already made save time and use our identical Dhansak (made with base gravy) version.
Steps
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1
Done
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heat the oil in a pan on a low-medium heat then add the cassia bark and finely diced onions allow to gently simmer for around 5-10 minutes to soften and begin to brown |
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2
Done
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add the garlic and ginger and stir through, allow to gently simmer for around a minute |
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3
Done
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add in the tomato paste (watered down with around 6 tablespoons of water) and allow to cook out for around a minute to reduce the bitterness |
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4
Done
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add the chilli, coriander, salt, cumin, turmeric and fenugreek leaves, stir through well, allow to cook until the oil starts to separate |
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5
Done
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turn the heat up to high, pour in half of the heated water, combine well and allow to reduce until the oil separates once again |
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6
Done
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if using raw meat add it now, gently stir in the spices and allow to start to brown for around 5 minutes stirring occasionally |
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7
Done
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(If you don't want to use pre-cooked dhal simply rinse 40g of split red lentils until clear and add them now along with an extra 200ml of boiling water, cover the pan with a lid and simmer for 20 minutes before moving to the next step) |
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8
Done
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make sure the heat is on high, add the rest of the water, the lentils (if you've not added them raw in stage #7), sugar, tamarind sauce, and lemon juice and combine well |
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9
Done
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if using pre-cooked meat or raw fish such as prawns add them now and gently stir to coat and combine |
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10
Done
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allow to reduce until the sauce reduces and thickens and your choice of protein is cooked through then stir through the garam masala |
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11
Done
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serve sprinkled with some fresh coriander and a slice of lemon |
