Dhansak (From Scratch / Base Free)
A perfect weekday warm up curry

0 0
Dhansak (From Scratch / Base Free)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 pieces Meat / Veg / Paneer
3 tablespoon Vegetable Oil
1" Cassia Bark (Cinnamon Stick)
1 small chopped very fine (70g) Brown/White Onion approx. 150g each
2 grated Garlic Cloves or 2 teaspoons of paste
1cm grated Ginger (Grated) or 1 teaspoon of paste
2 tablespoons Tomato Paste
1 teaspoon Chilli Powder (Hot)
1 teaspoon Coriander Powder
3/4 teaspoon Salt
1/2 teaspoon Cumin Powder
1/2 teaspoon Turmeric Powder
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 teaspoon Garam Masala Powder
5 heaped tablespoons Pre-Cooked Lentils
2 tablespoons Sugar
2 teaspoons Tamarind Sauce (not concentrate or fresh)
1 teaspoon Lemon Juice
250 ml Water

In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils into a mush

Features:
  • Heat 2/5
Cuisine:

Ingredients

Directions

Share

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.

(Visited 144,157 times, 2 visits today)

Steps

1
Done

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

2
Done

add the garlic and ginger and stir through, allow to gently simmer for around a minute

3
Done

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

4
Done

add the chilli, coriander, salt, cumin, turmeric, fenugreek leaves and garam masala, stir through well, allow to cook until the oil starts to separate

5
Done

if using raw meat add it now, gently stir in the spices and allow to start to brown for around 5 minutes stirring occasionally

6
Done

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

7
Done

(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)

8
Done

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

9
Done

if using pre-cooked meat or raw fish such as prawns add them now and gently stir to coat and combine

10
Done

allow to reduce until the sauce reduces and thickens and your choice of protein is cooked through.

11
Done

sprinkle with some fresh coriander and a slice of lemon

Josh

previous
Is your Baking Powder destroying your naan
next
Dhansak (Restaurant Style)
previous
Is your Baking Powder destroying your naan
next
Dhansak (Restaurant Style)