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

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Dhansak (From Scratch / Base Free / Older Recipe)

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Ingredients

Adjust Servings:
3 tablespoon Vegetable Oil
1 medium chopped very fine (180g) Brown/White Onion
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 teaspoon Ginger (Grated)
2 teaspoon Garlic Paste
2.5 tablespoon Tomato Paste
1 tablespoon Mix Powder / Curry Powder
3/4 teaspoon Coriander Powder
1/4 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
3/4 teaspoon Salt
1 teaspoon Chilli Powder (Hot)
1.5 tablespoon Sugar add 1 to begin with, you can always add more later if required
1 teaspoon Lemon Juice add 1 to begin with, you can always add more later if required
2 teaspoon Tamarind Sauce (not concentrate or fresh) I use Maggi brand, make sure it sauce not pure or concentrate
6 pieces Meat / Veg / Paneer
5 tablespoon 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, lemon juice and tamarind sauce 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

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King Prawn Karahi Masala (Restaurant Style)
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Dhansak (Restaurant Style, older recipe)
previous
King Prawn Karahi Masala (Restaurant Style)
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Dhansak (Restaurant Style, older recipe)

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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