Curry House Dhansak

Healthy Curry 93 Last Update: Oct 11, 2019 Created: Oct 11, 2019
Curry House Dhansak
  • Serves: 1 People
  • Prepare Time: 15
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium
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Hi. This recipe started as a Pathia recipe but I have adapted it to get as close as I can to my local curry house Dhansak. This one is pretty close and I would say that it just needs to be a little stronger in garlic. I use lime juice as I think it gives a slightly richer and more perfumed flavour than lemon. All measurements are with measuring spoons. I have included a picture, my only memory, as I ate the lot!

Ingredients

Directions

  1. Method
  2. Heat the oil on a medium low heat. Add the Garlic paste and cook out the moisture. Add the tomato and methi. When the sizzling reduces add Mix powder, Deggi Mirch, Garam Masala and salt, mix well and add a touch of base to loosen the mix. Allow the spices to singe then add first ladle of base. Stir well, turn up heat to high and reduce sauce. Add chicken, mix and then squeeze in the lime juice, sugar and Shakkar. Add Coriander and two thirds of the lentils. Mix well and stir in the mango chutney. Add the second ladle of base and the rest of the lentils and cook until the sauce reduces to desired consistency then add the pineapple juice and mix. Reduce heat and add the Ghee. Garnish with coriander and lime.

Curry House Dhansak



  • Serves: 1 People
  • Prepare Time: 15
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium

Hi. This recipe started as a Pathia recipe but I have adapted it to get as close as I can to my local curry house Dhansak. This one is pretty close and I would say that it just needs to be a little stronger in garlic. I use lime juice as I think it gives a slightly richer and more perfumed flavour than lemon. All measurements are with measuring spoons. I have included a picture, my only memory, as I ate the lot!

Ingredients

Directions

  1. Method
  2. Heat the oil on a medium low heat. Add the Garlic paste and cook out the moisture. Add the tomato and methi. When the sizzling reduces add Mix powder, Deggi Mirch, Garam Masala and salt, mix well and add a touch of base to loosen the mix. Allow the spices to singe then add first ladle of base. Stir well, turn up heat to high and reduce sauce. Add chicken, mix and then squeeze in the lime juice, sugar and Shakkar. Add Coriander and two thirds of the lentils. Mix well and stir in the mango chutney. Add the second ladle of base and the rest of the lentils and cook until the sauce reduces to desired consistency then add the pineapple juice and mix. Reduce heat and add the Ghee. Garnish with coriander and lime.

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