Meat Or Tofu Dhansak
This flavorful Dhansak curry recipe is a harmonious blend of lentils, protein of choice, and aromatic spices, creating a rich and comforting dish. The lentils are cooked to a creamy paste consistency before being combined with tender meat or tofu, creating a hearty and satisfying meal. The warm spices infuse the dish with layers of complex flavor, making each bite a true delight. Enjoy this dish served over fragrant basmati rice for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 125 ml uncooked red lentils
- 3 tbsp oil (I use olive oil)
- 1 large onion (finely chopped)
- 600 g chicken, beef, or tofu cut into cubes
- 65 ml tomato paste or 125 ml crushed ripe tomatoes
- 2 tbsp crushed dried fenugreek (methi) leaves
- 250 ml chicken or meat stock (175 ml, if crushed tomatoes used)
- 125 ml yoghurt
- 2 tbsp lemon juice
- 2 tsp sugar (I use a sugar substitute)
- salt taste (I do not use salt)
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- Spice Mix:
- 4 tsp *Dhansak Masala (see below)
- 2 tsp garlic powder
- 1 tsp of ground ginger (mixed with water to a paste)
- 1 tsp chilli powder, or to taste
- (Mix these spice spices together, add a little water, and make into a thin paste)
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- *Dhansak Masala Mix:
- 20 tsp cumin (ground)
- 12 tsp coriander (ground)
- 8 tsp turmeric (ground)
- 8 tsp garam masala
- 8 tsp garlic powder
- 4 tsp chili (ground)
- 4 tsp ground ginger
- 2 tsp cinnamon (ground)
- 1 tsp cardamom (ground)
Instructions
- In a small thick bottomed saucepan (with a lid), rinse and cover the lentils with water to twice their depth. Bring to a simmer, and cook on very low heat until all the water has been absorbed and the lentils can be crushed into a paste.
- After starting off the lentils, place the oil in a large heated frying pan (with a lid). Add and fry the onion on medium-high for 5 minutes, stirring frequently until glassy. Add the spice mix, stirring it into the onion, and continue to fry until the oil is seeping out of the spices (add a little water if sticking).
- Add chicken, lamb, or (partially pre-fried) tofu pieces and fry until lightly browned. Add the tomato paste or crushed tomatoes, and stock, and stir them in. Put the lid on the pan, bring to a boil, then turn the heat down and simmer for about 15 minutes.
- Now add and stir in the mashed lentils and the yoghurt, and continue to simmer with lid on for 10 minutes.
- Finally, add the lemon juice, sugar (or sugar substitute), and crushed fenugreek, mix in well and simmer for 15 more minutes. Remove from heat and allow to cool for 10 minutes before serving with boiled Basmati Rice.
Yield
Serves 4
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