Dhansak Recipe has always had a special part in my heart as absolutely love them . If your lucky enough to have a chief who knows what hes doing then you are in for a treat if you have never tried one before , Until then have a go at making it at home you will need the following ingredients
- 500g Boneless Chicken (cut into small cubes)
150g Split Yellow Lentil
2 Medium Onions (250g)
2 tablespoon Freshly Squeezed Lemon Juice
4 level tsp White Sugar
7 tea spoon (50g) Mr Huda’s Universal Curry Paste
2 level tea spoon Chilli Powder (add to your taste)
3-4 Green Cardamom (up to you add if you wish)
2 Bay Leaves (up to you add if you wish)
Fresh Coriander (up to you add if you wish)
4 Medium Garlic Cloves
2 Finger Green Chilli (up to you add if you wish)
3 cherry tomatoes
1/2 Small Green Pepper
7 tablespoon Veg/Olive Oil
1 tablespoon Ghee
1/2 tea spoon Turmeric
Now hit the kitchen and have some fun
First part (Prepare Lentils):
1. Wash the lentil, chop 1/2 onion and place in a medium sauce pan.
2. Add 1 tablespoon oil, 1/4 tsp turmeric, salt and around 900 ml warm water.
3. Gently boil until the lentil is soft when pressed with fingers (stirring occasionally).
4. When cooked, drain any excess water and leave aside.
Second part (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4’s, chop the green pepper, ginger (peeled), 1 garlic clove, green chillies (if using) and a little coriander.
2. Put the above in a small sauce pan together with 4 tablespoon oil, 1/2 tsp turmeric, salt and cup of warm water (around 200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 minutes) stirring occasionally.
4. When cooked place in a blender to make into puree.
Third part (Curry):
1. Heat 2 tablespoon oil in a medium sized sauce pan.
2. Add 1 crushed garlic clove, cardamoms and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).
4. Add the Curry Paste, chilli powder, sugar and the lemon juice and cook for 1 minute (stirring continuously).
5. Add the ready blended puree and cook for further 2-3 minutes(stirring occasionally, covered).
6. Add the chicken with a little warm water (around 100-125 ml) and the cooked lentils, and on full heat bring to boil, then leave to gently simmer (covered) for 25 minutes (stirring occasionally).
7. Once cooking is nearly over, add the remaining chopped coriander and leave the curry to settle for 10-15 minutes. Before serving drain any excess oil.
Serve and share the Dhansak Recipe with family and friends with some lovely red wine , and remember register and leave you comments or tips below , thanks