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

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Dhansak (From Scratch / Base Free)

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Ingredients

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

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Steps

1
Done

Heat the oil in a pan on a medium heat then add the onions and fenugreek, stir through and cook until the onions begin to brown and soften

2
Done

stir in the ginger and garlic and allow to fry out for around 30 seconds until the strong smell disappears

3
Done

add in the tomato paste, watered down with around 6 tablespoons of water and allow to cook out for around 30 seconds to reduce the bitterness

4
Done

add the mix powder, salt, coriander powder, cumin powder, turmeric powder, chilli powder, sugar and lemon juice and stir through well. Allow to cook until the oil starts to separate

5
Done

time for the pre-cooked lentils so add and mix gently to combine. (If you don't want to use pre-cooked dhal simply rinse 40g of split red lentils and add them now along with 200ml of boiling water, cover the pan with a lid and simmer for 20 minutes before moving to the next step)

6
Done

pour in half of the heated water, combine well and allow to reduce by half

7
Done

add in your choice of protein, stir through to coat evenly. If using prawns/fish we'll add them later

8
Done

add the rest of the water and combine well

9
Done

finally if using prawns/fish add it now, gently stir and allow to reduce until the sauce reduces and thickens and any meats are cooked through

10
Done

sprinkle with fresh coriander and a slice of lemon

thecurrykid

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
CurryFan

Made this curry yesterday and it tasted like something from an authentic Indian restaurant! For my own taste I added 1-2 Tablespoons of sweetened shredded coconut instead of sugar but stuck to the recipe for the rest. Served with couscous and naan bread. Loved that it made a lot more curry for 2 people than I expected so I have leftovers to enjoy. Thanks for making authentic Indian food possible for those of us who don't live near big cities with lots of Indian restaurants. Great website, CurryKid!

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King Prawn Karahi Masala (Restaurant Style)
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Dhansak (Restaurant Style)
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King Prawn Karahi Masala (Restaurant Style)
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Dhansak (Restaurant Style)

One Comment Hide Comments

I made this today and it is amazing!! I make air of currys from scratch and my own attempts and always good but this was really delicious! Thankyou so much!

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