How to make Dhansak (British Indian Restaurant / BIR Style)
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community, it combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. The dhal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.
A very satisfying hot, sweet and sour Indian curry made from meat, lentils, chilli and sugar.
- 3 tablespoons of oil
- 2 tablespoons of tomato paste mixed with 4 tablespoons of water
- 3/4 of a teaspoon of ginger, grated or paste
- 1 and a 1/2 teaspoons of garlic, grated or paste
- 1 tablespoon of mix powder or curry powder
- 1/2 teaspoon of coriander powder
- 1/4 of a teaspoon of salt
- 1 teaspoon of chilli powder
- 2 tablespoons of sugar
- 1/2 teaspoon of fenugreek leaves
- 250 millilitres of heated curry base (recipe links above)
- 6 pieces of meat
- 5-10 tablespoons of pre-cooked lentils (recipe links above)
- 1 teaspoon of lemon juice
1. heat the oil in a pan on medium heat then add the tomato paste and fry off for a minute or two
2. add the ginger and garlic and stir in, fry for another 30 seconds before adding the mix powder, coriander powder, salt, chilli powder, sugar and fenugreek
3. stir in well and cook for 1-2 minutes to develop the flavours
4. ensure your base gravy is hot then add it slowly and bring back to the boil, leave to simmer for 2-3 minutes stirring occasionally
5. Add any meat and coat in the sauce to prevent it drying out then add in the lentils and stir in thoroughly
6. add the lemon juice, stir through then simmer for 3-5 minutes, stirring occasionally until the sauce reduces and thickens to your desired consistency.
Recipe by The Curry Kid