Serve with boiled rice, naan bread or pup odium or jacket potato. This is an excellent recipe and the third dish from the restaurant series here that I have cooked. Thank you so much for taking the time to leave a note. Cooked lentils are the key ingredient in this recipe. Would it heat up in the microwave and be ok. As much as any other curry I suppose. The Parsis were from Persia and migrated to India to escape persecution in or around the 10th century. Turn down the heat and add the spice mix. My guess is this dish started out as a way to stretch a relatively rare and expensive ingredient – meat – with plentiful and cheap lentils. I think tomato puree is correct, I tried it as per your recipe and the resulting tomato sauce was exactly like passata. The sweet and sour notes come from tamarind sauce. I totally agree– diversity is good for food. Diversity. But the big flavours, lentils and a bit of sweet and sour remain. That’s pretty much pure tamarind and has a far stronger tamarind flavour. The Parsis were from Persia and migrated to India to escape persecution in or around the 10th century. If you read the guide to Indian restaurant technique yet, do it now. I suggest stick to paste, passata is way less concentrated and this dish doesn’t need extra fluid. Thank you Peter! Indian restaurant dhansak curry is adapted from the traditional. Indian restaurants pre-cook their meat so it’s ready for service. Do your prep before you get started. I absolutely love cooking with lentils! This is 1000 year old fusion…. That’s actually better depending on your mood. I love that. Can’t wait to give the vegan version of this curry a try. 🙂. And can i just use passata instead of tom.paste + water? A quick tasty vegetarian curry based on my favourite takeaway curry. You can also have the dhal as a side dish and/or freeze it…. If you don’t want to get tamarind sauce use a bit of sugar and fresh lemon juice. Here I’ve added the pineapple and guess what… I actually quite like it! Best approach is to make it twice. I loved your little history lesson, Romain! You can buy tamarind concentrate or tamarind paste. I don’t buy takeaway any more either. Use all the oil specified. Add the curry sauce and the cooked lamb and stir to combine. Plan on making this one on a day when you are also making a masoor lentil dahl – just set a few spoonfuls aside. Dilute the tomato paste with enough water to get to the consistency of passata. I don’t get the pineapple thing but understand that many people do. This dish looks outstanding. Stir the sweet This is the critical step. May be silly a question but I want to double up for 4 people. Fry the onion for about 2 ½ minutes or until pale golden brown, stirring constantly. The restaurants all tend to stick to a formula for some reason. Loved that it made a lot more curry for 2 people than I expected so I have leftovers to enjoy. Add the tamarind sauce to taste. There’s also a guide to Indian ingredients in that post. I love that you always share such authentic recipes and techniques. Pinning for later! https://www.olivemagazine.com/recipes/vegetarian/mushroom-dhansak Absolutely fantastic. Measure out your ingredients. They bring their cooking with them. Hi, do you just use cooked lentils or do you have to make a different dish to add? Oh, and put on some old clothes. Turn the heat up to medium high. Google says tomato paste is tomato puree in the UK. If you want to try substituting tamarind paste use 1 tsp of tamarind paste and one or two tsp sugar (creep up on it so you don’t wind up too sweet). Your email address will not be published. There are different tamarind products out there. Stir until bubbles form (little craters really), around 30 seconds. Restaurant style depends on high heat caramelizing the onions in the curry base. Add the green chilli, chilli powder, cumin, coriander powder and salt and pepper to taste. Curry base is a lightly spiced onion preparation that Indian restaurants use as the foundation on which to build the different curries they serve. I love learning about it from you 🙂 Before you, I only knew of less than a handful of very common curries! I imagine you used to be able get every ingredient known. It’s a wonderful dish done the original way. Allow to simmer for about five minutes. Indian restaurant dhansak curry adds a little bit of cooked, pureed lentils for texture. Cook the onion until it begins to soften then add the garlic, ginger and chilli. I highly recommend glebe kitchen recipes. Totally agree with Jill Collington. You will need to keep an eye on the level of the stock. I’m going to start doing that. Delighted to hear you liked it! If you want to substitute tamarind paste see the note below. In fact I wouldn’t buy another take away my wife’s favourite is the karahi and another favourite of mine. Turn the heat down to low. Add a splash of water if too thick. If you double the recipe it is very hard to get the pan hot enough to accomplish this. Add the rest of the curry base and let cook until the bubbles form. Pineapple is a british dhansak thing. Melt the ghee in a large saucepan over medium heat. Make your curry base and have some heated and ready to go. You are right. And, having got the garlic/ginger, base sauce and dhal prepared and in the freezer, it was amaaazingly fast to cook. The tamarind is a critical part of the dish – I experimented with it to get to the right level of “tart” or “sour” and 1 tsp of tamarind paste (that’s way more concentrated than the tamarind sauce Romain mentions, which I can’t buy here) did the job. There is no time to fiddle once you get started. Next I may try a tiny bit more tamarind and add some sugar to get a more “sweet and sour” taste. Learn how your comment data is processed. Have everything ready. Lucky you. I stumbled across this fantastic website by accident when I was searching for a recipe for chicken Dhansak and I made it following the instructions and it was the best Indian Dhansak I’ve ever tasted it’s superb so tasty and far better than my local Indian takeaway ,thank you and what a wonderful website and very well detailed and so easy to follow. Your email address will not be published. – more will crank up the tart/sweet nature of this curry. Little bit of history. It takes a little preparation time – make sure you have the basics ready – like ginger garlic puree, the liquidised onion spice base, pre-cooked lentils, pre-cooked meat. Serve with boiled rice, naan bread or pup odium or jacket potato. I do freeze the curry base and thaw that to make curries when I want them. But the big flavours, lentils and a bit of sweet and sour remain. Just really, really tasty. Add 3 oz of curry base. It’s important. Spritz a large nonstick saucepan or flame-proof casserole dish with oil and place over a medium-high heat. Very well said Alyssa. You’ll never find a restaurant version without it- it adds the sweetness that makes this dish so delicious! All text and images are © 2016-2020 www.glebekitchen.com. Maggi makes one that’s pretty commonly available. In that recipe, I left the pineapple out as I wasn’t a big fan. But this is pretty important. Instructions. That should give you about the same flavour profile. That’s hard. It’s insane how many different types of curries are out there. Tried it this eve… very good and so easy! Add all other ingredients, stir well, cover and simmer for 40 minutes until thicker and the vegetables are soft. Fry until the seeds become golden brown, then add the onion and salt. Loved it. That’s the stuff. To pre-cook lamb or beef, do the same but plan for 1 to 1/2 hours for lamb and 2 hours or more for beef. This curry works well with chicken, lamb or beef. No different dish required. Keep the first portion warm in a saucepan while you make the second portion. Let the curry simmer for about 5 minutes. Don’t add water. The recipe for indian restaurant spice mix is. I will be posting some less conventional restaurant curries before too long. Won’t be exactly the same but it will be close. That’s the great thing about food. Tastes great using the Tarka Dahl recipe elsewhere on here – I make up a batch and freeze into appropriate 6 Tbsp portions. All kinds of good tips here! I have only had lentils in a soup and I loved how it had almost a natural umami to it so I can imagine this would be an a very flavourful dish. Followed this Recipe and adjusted to feed six and WOW. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). I used chicken here but you could add anything to your dhansak … Indian restaurant dhansak curry is adapted from the traditional. 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