This is A traditional Parsi dish.
For the Dhansak
- ½ lamb leg steaks (cut into 1
- 2 medium finely sliced onions
- ½ teaspoon turmeric
- 2 teaspoons cumin seeds
- ⅓ cup split red gram (yellow coloured)
- ⅓ cup split green gram
- ⅓ cup red lentils
- 1 medium eggplant (cut into 4)
- 4 ounces red pumpkin (cut into 4)
- baby spinach (optional)
- 2 large chopped tomatoes
- 1 tablespoon tamarind paste
- 2½ teaspoons salt
- 3 tablespoons vegetable oil
For the Paste
- 6 cloves garlic
- 2½ fresh gingerroot
- 8 red chiles
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2½ cinnamon sticks
- 2 cardamom pods (peeled)
- 4 black peppercorns
Dhansak is a community recipe submitted by Vidhirc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Heat oil or ghee in a deep pan and fry onion in it till brown. Add masala paste, tumeric powder and Cumin powder and cook for 5 minutes.
- Add tomatoes and cook for 5 minutes Add meat and cook till water from meat has dried. Add the 3 Lentils, Eggplant, Spinach & Pumplkin and mix well Gradually add 6 cups water and salt bring to boiling point. Cover and cook on a slow fire till chicken is tender. Remove pan from fire.
- Soak tamarind pulp in 1/3 cup boiling water for 15 minutes, then strain liquid through a sieve pressing down hard on the tamarind pulp to extract all its juices. Discard the pulp.
- Remove chicken pieces from the Lentils and keep aside.
- Puree Lentils and vegetables in a blender Then add it to the pan with Chicken in it and cook for a few mins. Add tamarind juice to the lentils and chicken and cook on slow fire for 10 minutes adding extra water if curry is too thick.
- Before serving sprinkle over 1 finely sliced onion, fried brown, and 1/2 desert spoon finely chopped fresh coriander. best consumed with rice or Naan.
TIP: you can use prawns instead of Chicken or Lamb.