Dhansak (Restaurant Style)

30 minServes 1

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
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
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 curry base
25 g sugar
2 teaspoons tamarind sauce (not concentrate or fresh)
1 teaspoon lemon juice
1/4 teaspoon garam masala powder

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