Dhansak (Restaurant Style)

Serves 1

30 min

A spiced lentil and meat curry with tamarind and lemon; lentils cooked into a rich, reduced sauce with tomato, ginger and warming spices.

prepHave all ingredients measured and ready
1 tablespoon / 15 ml vegetable oil	Heat oil, add cassia, garlic & ginger, simmer 1 min	Add tomato paste (watered down), cook 1 min	Add spices & fenugreek, cook until oil separates	Add raw meat if using, brown 5 min	Turn heat up, add lentils, base, sugar, tamarind & lemon	Add pre-cooked meat or prawns if using, stir to coat	Reduce until thickened & protein cooked, stir in garam masala
1" cassia bark (cinnamon stick)
2 teaspoons garlic paste
1/2 teaspoon ginger paste
1.5 tablespoons / 25 ml tomato paste
2 teaspoons mix powder / curry powder
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon salt
1/4 teaspoon fenugreek leaves (kasoori methi)
6 pieces meat / veg / paneer
5 heaped tablespoons / 100 g pre-cooked lentils
250 ml / 8.5 fl oz curry base
2 tablespoons / 25 g sugar
2 teaspoons tamarind sauce (not concentrate or fresh)
1 teaspoon lemon juice
1/4 teaspoon garam masala powder

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.