I love this combination of earthy lentils, sour tamarind and sweet dates. The finished dhansak is so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice.
Recipe posted by Nigella
LENTIL, TAMARIND AND DATE DHANSAK
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Ingredients
Switch to Cup Measures- 3 teaspoons garlic infused olive oil
- 2 teaspoons cumin seeds
- 3 cm piece of fresh root ginger (peeled and grated)
- 200 grams red lentils
- 3 tablespoons tamarind paste from a jar
- 750 ml freshly boiled water
- 75 grams soft dried dates (each one scissored into 8 small pieces)
- 2 bay leaves
- 3 sprigs of fresh dill (chopped)
- 1 tablespoon pomegranate seeds
Method
- Heat the oil in a heavy based pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and stir for another minute or so.
- Add the lentils to the pan, stirring them into the cumin and ginger, then spoon in the tamarind paste and pour in the water.
- Tip in the chopped dates and the bay leaves and bring to the boil.
- Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.
- Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.
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Delicious recipe, a nice variation on plain dhal.
Posted by samidasilva on 14th Jan 2013 at 16.56