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
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)
2 tbsp Sugar
1/2 tsp Fenugreek Leaves (Kasoori Methi)
6 pieces Meat
25 g Lentils (Split Red)
1 tsp Lemon
500 ml Water

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Features:
  • Heat 3/5
Cuisine:

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

  • 40 minutes
  • Serves 1
  • Medium

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.

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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 lentils and lemon juice then simmer for 25 minutes, stirring occasionally until the sauce reduces and thickens and the lentils turn to mush. Add more water if the sauce gets too thick for you.

5
Done

Add the meat then cook for a further 5 minutes or until the meat is cooked through if using raw meat.

thecurrykid

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Balti (made with base gravy)
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Garlic Butter
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Balti (made with base gravy)
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Garlic Butter

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