Dhansak (Restaurant Style, older recipe)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoon Vegetable Oil
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 medium chopped fine (90g) Brown/White Onion
- • 2 teaspoon Garlic Paste
- • 2 tablespoon Tomato Paste
- • 1 tablespoon Mix Powder / Curry Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Salt
- • 1 teaspoon Chilli Powder (Hot)
- • 1.5 tablespoon Sugar
- • 1 teaspoon Lemon Juice
- • 2 teaspoon Tamarind Sauce (not concentrate or fresh)
- • 5 tablespoon Pre-Cooked Lentils
- • 250 ml Curry Base
- • 6 pieces Meat / Veg / Paneer
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
Heat the oil in a pan on a medium heat then add the onions and fenugreek, stir through and cook until the onions befin to brown and soften
stir in the garlic and allow to fry out for around 30 seconds until the strong smell disappears
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
add the mix powder, salt, coriander powder, chilli powder, sugar, lemon juice and tamarind sauce and stir through well. Allow to cook until the oil starts to separate
time for the pre-cooked lentils so add and mix gently to combine
pour in half of the heated base gravy, combine well and allow to reduce by half
add in your choice of protein, stir through to coat evenly. If using prawns/fish we'll add them later
add the rest of the base and combine well
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
sprinkle with fresh coriander and a slice of lemon