Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on November 05, 2013, 10:00 PM
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I'm no expert on this dish but i'm sure there's someone out there who is. As with many dishes there are regional variations as well as a chef's own interpretation of a dish. I have sampled a spoonful of friends' dhansak dishes while dining out at different restaurants which gives me an idea of what to expect based on my samplings. But one thing i do know is a tasty dish when I eat one, whatever it might be called. And this dish from CBM delivers just that - flavour in quantity and with plenty of depth. Maybe one of the dhansak experts on the site who actually cooks rather than just comments, would care to try it and then provide some constructive feedback.
CBM has put up two videos on dhansak, one from Little India and the other from the Fatima restaurant. The recipe i used to make my dish the other night is from CBM's second e-book (and no i'm not on commission ;D). I would say that the Little India recipe has a lot in common.
Anyway, the ingredients without giving too much away;
(http://www.curry-recipes.co.uk/imagehost/pics/783544953926542616ef26dedd0f2ca3.jpg) (http://www.curry-recipes.co.uk/imagehost/#783544953926542616ef26dedd0f2ca3.jpg)
In went the spices, sugar, tomato paste and lemon juice for the initial singing followed up by half the base and a good heaped chef's of pre-cooked lentils. Looks pretty thin here but it was in fact nearing the end of the first reduction :o
(http://www.curry-recipes.co.uk/imagehost/pics/953a7c5e05aa7bdf46a408ac0755ce98.jpg) (http://www.curry-recipes.co.uk/imagehost/#953a7c5e05aa7bdf46a408ac0755ce98.jpg)
So in then went the remainder of the base, the chopped pineapple followed by the tikka
(http://www.curry-recipes.co.uk/imagehost/pics/7871be4060c549a5d15516926bcb974e.jpg) (http://www.curry-recipes.co.uk/imagehost/#7871be4060c549a5d15516926bcb974e.jpg)
Heat down and now left to simmer until reaching the right consistancy with the coriander being added just at the end of cooking. The end result:
(http://www.curry-recipes.co.uk/imagehost/pics/770b2294a4a49a08999862a34127aec7.jpg) (http://www.curry-recipes.co.uk/imagehost/#770b2294a4a49a08999862a34127aec7.jpg)
Again, looks quite fluid but in reality, the dhal hides the thickness of the sauce as the close ups show:
(http://www.curry-recipes.co.uk/imagehost/pics/a4d72fa756808e828f4f57eff33397f6.jpg) (http://www.curry-recipes.co.uk/imagehost/#a4d72fa756808e828f4f57eff33397f6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/038f2634d057105390786bd5cdfba5f0.jpg) (http://www.curry-recipes.co.uk/imagehost/#038f2634d057105390786bd5cdfba5f0.jpg)
Decided to have these with it rather than rice, just for a change:
(http://www.curry-recipes.co.uk/imagehost/pics/6e20d26e5c3e77fb2cc9c92470b428d4.jpg) (http://www.curry-recipes.co.uk/imagehost/#6e20d26e5c3e77fb2cc9c92470b428d4.jpg)
So here it is ready to serve:
(http://www.curry-recipes.co.uk/imagehost/pics/38ddc6300410e195993f52bb48ccdc0d.jpg) (http://www.curry-recipes.co.uk/imagehost/#38ddc6300410e195993f52bb48ccdc0d.jpg)
The lighting for some reason made the dish look a shade darker in the last two pics:
(http://www.curry-recipes.co.uk/imagehost/pics/b5d201ed42a3234349df7ee362251fa3.jpg) (http://www.curry-recipes.co.uk/imagehost/#b5d201ed42a3234349df7ee362251fa3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/7d70a11c5654354065a8d84a2416eaf2.jpg) (http://www.curry-recipes.co.uk/imagehost/#7d70a11c5654354065a8d84a2416eaf2.jpg)
Obviously the taste of the lentils was instant. But depending on to how they are prepared they can be used to add more flavour to the dish. Mine were prepared using Colin Grigson's friend's recipe, which calls for simple minimal spicing which produces great almost "meaty" tasting dhal with just a hint of spice. A lovely dish in its own right.
Then came flooding through the sweetness immediately followed by heat which proceded to linger throughout the eating of the rest of the dish. The sour lemon hit did happen but was much more in the background than i expected. Maybe next time i need to up the lemon juice a little just to bring the flavour on. Inspite of the inclusion of tomato paste, which I know is a "no no" for some dhansak eaters, I thought it did little more than add to the colour. Taste wise all 2tbs were not evident and had disappeared into the depths of the dish itself. The pineapple, of which there was very little did add a sweet and sour note all of its own on the odd occasion when you happened across a piece. Not a complex dish compared to some but it certainly had a different flavours within as well as an overall morish taste with no lack of depth. A keeper for sure.
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Looks the business as always, CH! I'm no expert either, but I do like a dhansak. It's been a while since I had one, right enough, but your timely thread reminds me that I have a few cartons of channa dal languishing in the freezer. That's Friday's curry sorted out for me, and I'm sure I have some methi roti squirrelled away somewhere.
Anyway, enough of my dinner plans - yours looks great and it certainly sounds like you enjoyed it! :)
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CH great looking mate
Love Dhansak one of my favourite curries. As is happens we just did a food tasting with Dhansak last weekend went down a storm.
best, Rich
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CH - good to see you doing this dish - Dhansak, is I think, an underrated curry. I always have a frozen cooked tarka dhal in the freezer and when I cook a Dhansak I take off a couple of tbsp sized chunks to put in the sauce. I like the taste of lentil in the curry (I love lentil soup also!) and that sweet/sour taste adds to its depth. As to that old debate about whether or not pineapple chunks should be included I will sit on the fence - though I happen to like them!
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Hi
good choice of dahl!! Colin's friends recipe is a winner in our household and doesn't usually last long enough to hit the dhansak?
Ed
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CBM has put up two videos on dhansak, one from Little India and the other from the Fatima restaurant. The recipe i used to make my dish the other night is from CBM's second e-book (and no i'm not on commission ;D).
Was this post triggered by my critical review of a CBM dhansak a few days ago? Mine was from Fatima restaurant which I thought is in the first CBM eBook. But the ingredients used in your attempt look very similar, so now I'm confused. Is your recipe from the second CBM eBook?
The end result: (photos)
It does look good but until it's possible to transfer tastes and smells via a website, we'll never know.
(My lentils) were prepared using Colin Grigson's friend's recipe, which calls for simple minimal spicing which produces great almost "meaty" tasting dhal with just a hint of spice.
I used the CBM recipe for his lentils, which seemed fair. Perhaps your attempt tasted better because you ditched his lentils and used a much improved recipe for lentils, instead. Perhaps the heading should have been "Chicken Dhansak courtesy of Colin Grigson". Colin's lentils include quite a bit of garlic and that's one ingredient I think was lacking in the CBM Dhansak which I tried.
Then came flooding through the sweetness immediately followed by heat which proceded to linger throughout the eating of the rest of the dish. .... Not a complex dish compared to some but it certainly had a different flavours within as well as an overall morish taste with no lack of depth. A keeper for sure.
You write well but it reads a bit like the sort of professional reviews in a self-promoting advert promotion in some newspapers. Are you a recruiting seargent for CBM?
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Sorry to disappoint you George, but the success of the dish prompted my review, not your comments. The dish was cooked and eaten on Friday and Saturday, long before your critique
Was this post triggered by my critical review of a CBM dhansak a few days ago? Mine was from Fatima restaurant which I thought is in the first CBM eBook. But the ingredients used in your attempt look very similar, so now I'm confused. Is your recipe from the second CBM eBook?
The recipe was taken from the second book. I didn't look to see if there was a dhansak recipe in book one. Look at my ingredients and look at the Little India video, they're even more similar ::) I watched the Fatima video which did nothing to encourage me to cook the dish unlike the aforementioned.
It does look good but until it's possible to transfer tastes and smells via a website, we'll never know.
Unfortunately, for the moment George, that's the best I can do until we have the above solution. Not only did it look good, but it tasted good IMHO. Others who cook may want to give it a try and see for themselves. They are more than entitled to disagree with my assessment.
(My lentils) were prepared using Colin Grigson's friend's recipe, which calls for simple minimal spicing which produces great almost "meaty" tasting dhal with just a hint of spice.
I used the CBM recipe for his lentils, which seemed fair. Perhaps your attempt tasted better because you ditched his lentils and used a much improved recipe for lentils, instead. Perhaps the heading should have been "Chicken Dhansak courtesy of Colin Grigson". Colin's lentils include quite a bit of garlic and that's one ingredient I think was lacking in the CBM Dhansak which I tried.
The recipe required cooked dhal of which i had some already in the fridge so i wasn't about to cook up any more. It certainly was not a case of ditching as you suggest. It's pure conjecture on my part that the lentils added a little bit to the overall affect. Having just looked at CBM's dhal recipe, the spice volume is probably greater when scaled up and it had the addition of ginger and sugar but lacks onion and coriander. I'd be surprised if the recipe didn't deliver equally tasty dhal but with a different flavour. I would say that either could be included in a dhansak with any detrimental or positive effect being barely noticeable. And no, it still remains CBM's dhansak recipe as he simply says add cooked dhall, no specification as to whose. I simply chose to provide the additonal information / recommendation.
Then came flooding through the sweetness immediately followed by heat which proceded to linger throughout the eating of the rest of the dish. .... Not a complex dish compared to some but it certainly had a different flavours within as well as an overall morish taste with no lack of depth. A keeper for sure.
You write well but it reads a bit like the sort of professional reviews in a self-promoting advert promotion in some newspapers. Are you a recruiting seargent for CBM?
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I'll take that as a backhanded compliment :) The obvious remedy if you don't don't like my writing style George is not to read my reports. I'm sorry if you find it irritating that i try and give a little bit more info than simply off the cuff negative remarks
I'm sorry to say I disagree. I tried the CBM dhansak from Fatima restaurant this evening and it reminded me of some of the worst dhansaks I've had from BIRs. It lacked any of the interesting flavours which, for me, make a really good dhansak.
Maybe it would be more helpful to everybody if you expanded on your negative comment above instead of simply underlining it with more negativity by going on to say
I hope the restaurant which Phil recommends can make a dhansak which tastes a lot better than the one from Fatima restaurant, as written down by CBM.
Finally, CBM doesn't need recruiting agents. His work which remains here for all to see and benefit from, speaks volumes without any help from me. Whilst he may no longer take an active part, and many of us remember the reasons why, he has the respect of many many members for his contribution to the cause, unlike one or two others.
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Finally, CBM doesn't need recruiting agents. His work which remains here for all to see and benefit from, speaks volumes without any help from me. Whilst he may no longer take an active part, and many of us remember the reasons why, he has the respect of many many members for his contribution to the cause, unlike one or two others.
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Got my RESPECT at least he has made a significant contribution to understanding and making bir curries and has certainly put his neck on the block in publishing his books and videos for all to see and learn from - and to top it off - he has a very positive attitude!!
best, Rich
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Got my RESPECT at least he has made a significant contribution to understanding and making bir curries
Yours, mine and many more I believe for the reasons you quote. Respect has to be earned, it doesn't get accorded with a title. Some could do well to remember that.
Chances of now getting back on topic ??? :D
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I'm new to this forum
where will I find this recipe Please
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Not certain it is here, John. If it were, it would be under
Curry Recipes Online
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thanks trying to work my way around this forum.................
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Hi CH, good post ;)
It is a shame, but all the genuine cooks who post their stuff on cr0, have to try and ignore the armchair fantasy cooks far too often.
Anyhoo... Recipe looks like Dhansak ingredients, apart from the complex Dhal.
BIR use plain Masoor Dhal, or in English, Red Split Lentils, cooked down to a paste with Tumeric and Salt.
Juicy Pineapple chunks compliment the Dhal element of the dish perfectly and clense your mouth of the thick lentil sauce.
I've watched both videos and the Fatima is more old school, with too much sugar. But both are accurate variations.
I've also put two versions up on vimeo. one old school (home) one modern (restaurant) and
like your example include the basic ingredients of the dish.
Tip: As soon as you add the lentils the sauce becomes thick and opaque and has a
tendency to want to stick to the pan and won't reduce down like a normal sauce.
So it's best to start off with a very thin base, to get the best finished texture.
Also the order of the ingredients, can have an effect on the final dish. I've had restaurant
Dhansaks, where the Pineapple has been dry and the lentils like wallpaper paste. buy hey...
Anyhoo, looks like a very good attempt at a new dish for you. Curry On... ;) ;D
cheers Chewy
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The recipe was taken from the second book. I didn't look to see if there was a dhansak recipe in book one. Look at my ingredients and look at the Little India video, they're even more similar ::) I watched the Fatima video which did nothing to encourage me to cook the dish unlike the aforementioned.
Is the Little India video available for free viewing? I thought videos linked to book 2 are all password protected on vimeo, but I could be wrong.
Thank you for your responses. I like good exchanges of opinions but I heard on the radio today that most people hate Prime Minister's question sessions in the House of Commons. I love it, but it seems many people don't. So perhaps that's why certain people don't like anything approaching a heated debate on this forum.
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[offtopic]George, I hate PM's QT, the whole British Parliamentary system and its BBC spinoff, "Any Questions". All three of them bring the whole concept of civilised debate into disrepute. The sole object of the exercise is to score party political points off the opposition, and as far as I am concerned, anyone prepared to sink to that level is, by definition, unfit to have any say in how the country is run. What this country needs is a parliamentary system akin to the Scottish judicial system -- a inquisitorial system, not an adversarial one. The only place to hear civilised debate in the Palace of Westminster today is in the House of Lords, and that, of course, is the one part that all parties are united in their determination to destroy. [/offtopic]
** Phil.
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The recipe was taken from the second book. I didn't look to see if there was a dhansak recipe in book one. Look at my ingredients and look at the Little India video, they're even more similar ::) I watched the Fatima video which did nothing to encourage me to cook the dish unlike the aforementioned.
Is the Little India video available for free viewing? I thought videos linked to book 2 are all password protected on vimeo, but I could be wrong.
I just found another CBM video for dhansak on youtube. Is this like the version you cooked?
https://www.youtube.com/watch?v=_qXwxHf9wl8 (https://www.youtube.com/watch?v=_qXwxHf9wl8)
The video is excellent, the chef looks like he knows what he's doing and the ingredients seem interesting. I'll try making a dhansak like that one, next.
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What this country needs is a parliamentary system akin to the Scottish judicial system -- a inquisitorial system, not an adversarial one.
I wasn't aware of that, so thank you for pointing it out. Are Scottish sessions broadcast on the radio?
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In attempt to "re-rail" the thread lol. What do you think of the inclusion of Worcester sauce CH? Does it show through? I know the use of this and soy sauce is common place in certain BIR dishes but I still have trouble getting my head around the concept. (Though I as yet have never tried using either.)
Mike
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Thanks Mushroom Mike for putting the train back on the tracks ;D
The video is excellent, the chef looks like he knows what he's doing and the ingredients seem interesting. I'll try making a dhansak like that one, next.
This is the video from Little India that i mentioned. I believe the dhansak recipe I cooked is heavily based on its content. If anybody who says they have been working at this BIR game for a few years (excluding all newcomers to the game) and is reasonably proficient, cannot produce a good dish from watching this video, given a reliable base, mix powder and a good technique, it's time to hang up your chef's spoon and pan and leave the kitchen. Go find something else to do cos you ain't cut out to be a cook.
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I'm new to this forum
where will I find this recipe Please
Confirming Phil's suspicions John, it is contained in CBM's 2nd book, to which a link has been posted if you wish to purchase. For the price of a pint each, get them both. Even if you know it all, they're a good read and good reference source. Alternatively, look at the link provided by George. What you see the chef doing is very close to the recipe which i used for this dish. You just need to decide on what recipe to use to cook the dhall ;)
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Cheers CT. Very impressed with the dish but will tweak a fraction next time.
It is a shame, but all the genuine cooks who post their stuff on cr0, have to try and ignore the armchair fantasy cooks far too often.
Couldn't agree more ;D
As for the dhal being "complex", slight exageration possibly. But maybe it's the preparation put in that puts some restaurants head and shoulder above all the rest ???
I too like the pineapple touch but it could so easily be overdone and ruin the dish. I certainly agree on the Fatima overkill with the sugar. As you say, it's hard enough to thicken the dish without burning. With all that syrup running around it could so easily all end in tears :'( I noticed very quickly the sauces behaviour compared to what one would normally expect. By habit, I always use a thinnish base.
I'll revisit your vids on dhansak. It will be interesting to do a comparison as i seem to be developping a taste for all things dhall ::)
Also the order of the ingredients, can have an effect on the final dish.
I think i may have hinted at my suspicions of this in a post in the past. Last week this was confirmed, having previously cooked one on the best Elaichi NIS ever, I cooked it a few days later, with a slight change in the sequence of adding ingredients. All the ingredients were the same. The effect was detrimental. The dish went from being a fantastic copy of one of my favourite dishes to a reasonable take on the dish, tastey but nowhere near as good.
Maybe this simple thing can be as easily overlooked as the need to "singe" the spices in certain dishes ;D
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Nice work CH.
I think the addition of Pineapple juice makes this dish. I recently made it without and it was good but the pineapple gives it a succulent sweet and sour taste, not too sickly sweet and not too bitter.
I started off making CA's recipe for this and Dhal recipe that is linked to it is the one I always use. Really heavy on the garlic, plus I add a few extra green chillis. If you use real chicken stock in this, it's a winner.
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I'm new to this forum
where will I find this recipe Please
For the price of a pint each, get them both.
You'll need them both if you wish to cook it to spec. ;)
8-10 tablespoons of pre-cooked Dhal (see Volume 1)
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You'll need them both if you wish to cook it to spec. ;)
I don't think Mick would mind if i improved on his recipe ;)
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Nice work CH
A dish ive never made at home
Did order once in a new TA last year by the chefs recommendation
And was pleasantly surprised how much i enjoyed it
From what i recall a slight smoky flavour. I don't remember pineapple but that might be regional or i missed it due to alcohol :o
My next home curry will be a dhansak
So thanks again CH for giving me the push i need every now and then ;D
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I love dhansak, but for me lamb works better than chicken, and regardless of whether lamb or chicken it /has/ to be accompanied by onion salad and hot lime pickle, otherwise most of the pleasure is lost.
** Phil.
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Did order once in a new TA last year by the chefs recommendation
And was pleasantly surprised how much i enjoyed it
From what i recall a slight smoky flavour.
That could be the same type of flavour I like in a dhansak. If we meet next week and I order a dhansak, we should be able to see. But it currently looks like only three of us for London (pathetic!). I think it was only moved to Thursday, because that was Stew's preference but, as he hasn't responded, perhaps he can't make it, in which case why don't we move the get-together to a Saturday so that curryhell might be able to join us?
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That could be the same type of flavour I like in a dhansak. If we meet next week and I order a dhansak, we should be able to see. But it currently looks like only three of us for London (pathetic!). I think it was only moved to Thursday, because that was Stew's preference but, as he hasn't responded, perhaps he can't make it, in which case why don't we move the get-together to a Saturday so that curryhell might be able to join us?
Fine by me. I have a cremation and funeral service on that day anyway, so would not be wonderful company over dinner. Let's go for a weekend by all means, but do bear in mind that the good places will be busy then, so we will want to check opening hours and get there shortly after they open for evening service. Also let's not let it slip too far, or we wil be into the pre-Christmas build-up.
Follow-ups to the "Let's meet up thread" (http://www.curry-recipes.co.uk/curry/index.php/topic,12278.msg100949.html#msg100949), please, so as not to risk being accused of hijacking this one.
** Phil.
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Hi All
I spent last week making CBM gravy and spice mix from ebook two. Also made various curries which I froze for future use including this curry. I defrosted and ate it tonight.
This recipe hits the spot with the right balance of hot, sweet and sour! I am also a fan of having the pineapple chunks in a dhansak. recommended :)
regards
barry
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chewytikka Armchair fantasy cook What Ever.....................
Just new asking questions................
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I very much doubt that CT's observation was aimed at you, John. Chill out and enjoy everything BIR on the forum. :)
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chewytikka Armchair fantasy cook What Ever.....................
Just new asking questions................
CT's post simply follows yours. I don't think for one moment it's aimed at you John. Carry on ambling round the forum and enjoy your results. Don't forget to keep us updated on what's gone right, and sometimes what went wrong. We're all familiar with that one ;)
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Thanks................my fingers were typing before my brain was working.......