Dhansak (made from scratch)
A perfect weekday warm up curry

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Dhansak (made from scratch)

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Ingredients

Adjust Servings:
4 tbsp Oil (Vegetable)
1 small grated Onion (brown/white)
2.5 tbsp Tomato (Paste)
1 tsp Ginger (Grated)
1.5 tsp Garlic (Paste)
1 tbsp Mix Powder / Curry Powder
1/2 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Turmeric (Powder)
1/4 tsp Salt
1 tsp Chilli (Powder - Hot) (1/2 tsp mild, 1 tsp medium, 2 tsp hot)
1-2 tbsp Sugar add 1 to begin with, you can always add more later if required
1/2 tsp Fenugreek Leaves (Kasoori Methi)
6 pieces Meat, Vegetables, Paneer or Tofu
5 tbsp Lentils (Pre Cooked)
1 tsp Lemon
500 ml Water

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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 3/5
Cuisine:

Ingredients

Directions

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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.

A very satisfying hot sweet and sour Indian curry made from meat, lentils, chilli and sugar.
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Steps

1
Done

Heat up the oil in a pan on medium heat and add the onions frying until soft.

2
Done

Add the tomato paste, ginger, garlic, mix powder, coriander powder, cumin powder, turmeric powder, salt, chilli powder, sugar and fenugreek and stir well

3
Done

Add the water then bring to the boil, stirring.

4
Done

Add the meat, lentils and lemon juice then simmer for 5 minutes, stirring occasionally until the sauce reduces and thickens. Add more water if the sauce gets too thick for you.

thecurrykid

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