Category Archives: Dhansak

Dhansak

Standard

Serves: 1

Introduction:

The term Dhansak is a concatenation of the Hindi words for Rice and Vegetables. The Dhansak is traditionally a Parsi curry and is almost always made with Goat in Asia. In the UK the key ingredients are Dhal (Lentils) and quite often fruit such as Pineapple.

 

 Ingredients:

  • Precooked meat or vegetables

  • 3 tbsp. Vegetable oil

  • 1 tbsp. Garlic & ginger puree

  • 1 tbsp. Tomato puree

  • 400ml Base gravy

  • 1 tsp. Garam masala

  • 1 tsp. Curry powder

  • 1 tsp. Chilli powder

  • 1 tsp. Salt

  • 2 tsp. Sugar

  • 2 tsp. Lemon juice

  • 6 tbsp. Dhal (Lentils)

  • 4 tbsp. Pineapple juice

  • 2 tbsp. Pineapple chunks

  • 1 tbsp. Chopped coriander

  • Few drops of yellow food colouring

Method:

Heat oil in a suitable pan, then add the garlic and ginger puree and fry for a minute or so, stirring continuously. Add the chilli powder, garam masala and curry powder and stir well. Add the tomato puree, stirring continuously for 30 seconds or so, on high heat and then add a ladle of curry base and stir. Add the precooked meat or vegetables and continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens. Add the remaining ingredients, apart from the coriander,, and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Stir in the yellow food colouring, if you’re using it, then add fresh coriander to garnish and serve.

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