Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dansak => Topic started by: Cory Ander on October 27, 2009, 11:12 AM
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CA's Chicken Dhansak (medium hot, sweet and sour sauce, with lentils)
serves 1-2
Ingredients:
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 300ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 1 tsp chilli powder (or more to taste)
- 0.5 tsp salt (or to taste)
- 2 tsp sugar (or to taste)
- 2 tsp lemon juice (or to taste)
- 6 tbsp dhal (cooked lentils; I use the recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=320.msg2727#msg2727 (http://www.curry-recipes.co.uk/curry/index.php?topic=320.msg2727#msg2727))
- 4 tbsp pineapple juice
- 2 tbsp pineapple chuncks (optional)
- fresh chopped coriander (to taste)
Method:
- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala and curry powder (or paste)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add dhal and pineapple juice and stir
- Add salt, sugar and lemon juice to taste and stir
- Add pineapple chunks (if using) and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Below is a photo of my chicken dhansak:
(http://www.curry-recipes.co.uk/imagehost/pics/80c278b5799b8c5bbfc054842fe9faf3.jpg)
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Anyone tried this recipie? the picture looks nice, anyone know how close it is to a BIR dansak?
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Anyone tried this recipie? the picture looks nice, anyone know how close it is to a BIR dansak?
As far as I know noone has tried it yet MC, you might like to be the first and let us know what you think? :P
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C A it looks really good. How would you rate it in a 1/10 scale of BIR authenticity in terms of taste and smell ? PP
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Hi PP,
I'm not particularly a dhansak man, but, I think it tastes pretty good. Some people might prefer to leave the pineapple chunks out (or cut back on the pineapple juice) if that's what they are more familiar with. Otherwise, I feel that it is a good sweet and sour dish, with the slight "dryness" and "nuttiness" of lentils which is bursting with flavour...some of which, at least, resemble a BIR curry, to a fair degree, in my opinion.
I'd be interested for dhansak lovers to try it and let us know what they think...
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(http://www.curry-recipes.co.uk/imagehost/pics/8b14452ee040fc6a9c3c5d25356f1064.jpg)
I cooked this for lunch today, using Cory Ander's recipe. I do not believe that I have ever eaten a dansak before (I'm a vindaloo man) so I don't know how accurate it is. HOWEVER I'll be cooking this regularly and I'll be ordering it when I am next in an Indian restaurant. Sadly, even though we have amazing restaurants in Las Vegas (off the Strip, as well as on the Strip) there are no decent Indian restaurants here. The closest is in San Francisco. The best I found in San Francisco is Pakwan (it looks disgusting, from the outside, but the food gets an 11 out of 10 - it's BIR good). You'll find it on the corner of O'Farrell and Jones.
Since I already had multiple batches of Cory Ander's spicy oil and curry base, these are what I used today. The only variant I used was instead of chicken breasts I used chicken thighs (I removed the skins and bones, and cut the meat into 1-inch pieces).
I was skeptical about adding the 2 tsp of lemon juice and 2 tsp of sugar, so I added each in small quantities and tasted it as I went along. The 2 tsps of each was exactly right (for my tastes).
Luckily, here in Las Vegas (where I live) I have a PHENOMENAL Indian store and he sells EVERYTHING I need. When my Indian friends in the San Francisco/Bay Area send me recipes they will often mention a specific brand of spices. The New India Market ALWAYS has exactly what I am looking for and ALWAYS even has the brand I am looking for! When I lived in England, I lived in Bethnal Green (within walking distance of Brick Lane) and yet here in Las Vegas it is easier to get all the spices I need!
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Hi PF,
Thanks for trying the recipe and for reporting back....how did it taste?
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I do not believe that I have eaten a dansak before (I'm a vindaloo man). But this was DAMN good!
I was cautious about using the sugar and lemon (the first time I made your pilau rice I added the sugar, that was given in the recipe, and it made it WAY too sweet. So, I alternated adding small amounts of sugar and lemon juice until I had added the amount given in the recipe.
It was SO good that I'm having the second half for dinner this evening.
Since I have never eaten a dansak before I have no idea how close it is to a true dansak, but I'll be making it again real soon (maybe tomorrow) as I have some green lentils left over from this morning.
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I did the dansak agin, this evening. This time I used more pineapple chunks, but unfortunately, the rice was not warm enough.
Still I have some left over for tomorrow. So, if I do not have it for breakfast, I'll have it for lunch...then I'll be trying CA's vindaloo either tomorrow evening or for lunch the day after.
(http://www.curry-recipes.co.uk/imagehost/pics/5131626ea7f6605a22b4261c08724271.jpg)
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Nice effort pforkes....but watch that waistline! ;D
Beware precooked rice that hasn't been heated thoroughly (a road to food poisoning)! Two minutes in a microwave, on high, should do the trick nicely. It should be steaming.
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Thanks for the reply, think ill have to bite the bullet and give it a go, its just the whole "make a spice mix, make curry base, make actual curry" process seems a bit daunting. Also i was wondering whereabouts you are from? i live in the south of england (near london) and dansaks are all pretty similar in a BIR around there, they are mainly saucy and the lentils have broken down to make a nice textured sauce. Yet if i take a trip to north of england and eat out and get a dansak, it seems to be a very dry curry and be mainly pineapple chunks, i was wondering if anyone else has come across this variation and would be able to point me towards a "south england bir" dansak recipie?
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Also forgot to say above... did you both use "pre cooked" chicken ive heard about on this board? or add the raw chicken when cooking and wait until its cooked through? Thanks
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its just the whole "make a spice mix, make curry base, make actual curry" process seems a bit daunting
I hear what you say mmmcurry, but, to make ANY BIR curry you are definitely going to need a curry base and you're definitely going to have to make the "actual curry"!
The only thing you can really compromise on is using curry powder instead of a spice mix. Otherwise make an authentic traditional Indian curry (i.e. no curry base), or buy one from your local BIR! :P
Also i was wondering whereabouts you are from?
I'm also from the south of England.
i was wondering if anyone else has come across this variation and would be able to point me towards a "south England bir" dansak recipie?
I suggest that maybe temper it to your personal taste, by, for example, omitting the pineapple chunks....or try another recipe from the dhansak recipe section on the forum? Or just bite the bullet and try this one! :P
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did you both use "pre cooked" chicken ive heard about on this board? or add the raw chicken when cooking and wait until its cooked through? Thanks
If you read the recipe, you'll see that I specify raw chicken, with using precooked chicken (or any other meat, for that matter) as an option.
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Thanks for the reply! Think il give it a go at some point in the near future then!
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Look forward to hearing how you find it mmmcurry 8)
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Please note that I have copied the photos and posted and linked them to the cr0 image hosting website (http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)) to ensure that the forum doesn't lose the photos in the future. Hope that's OK with all.
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Looks good dude, i do love a dansak!
The method looks normal enough, the only difference being keeping the chicken in the pan when doing the important stages.
The amounts of lemon and sugar look fine to me. I put about 6 times that amount of sugar in a korma so i dont think it's going to be too strong.
I've not come across pineapple in this dish before. I've recently noticed mango chutney (in north london).
p.s. I've been on this site for a couple of years and have only just noticed that Cory Ander's not your real name! I thought it was an american name. Phew, please forgive me for being this slow!
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Good to see you posting again Chinois.PP
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Cheers dude! Since i tried the ashoka recipes i havent needed to come on the site really! I have a look in from time to time though. I want to see more videos from members, they'd be really useful in seeing where people are going wrong, i think.
I just realized you've posted more recipes from the restaurant! Three weeks ago, where have i been indeed! Nice one, there looks to be a whole set of ashoka recipes now. I'll have to test them out very soon, going back to the original as i changed the base to make it more similar to one of my fave restaurants. May as well try the recipes to the letter this time.
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I want to see more videos from members, they'd be really useful in seeing where people are going wrong, i think
..but perhaps it would be nice to see where they are going right, too, Chinois? :-\
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I want to see more videos from members, they'd be really useful in seeing where people are going wrong, i think
..but perhaps it would be nice to see where they are going right, too, Chinois? :-\
I agree, it is nice and more importantly helpful. Those videos already exist of course. A few members of this site and RCR have provided them and there are a few recorded in restaurants. Mick's youtube videos are well done:
http://www.youtube.com/user/CURRYHOLIC1#p/u/1/Z3b7h2TWp8s (http://www.youtube.com/user/CURRYHOLIC1#p/u/1/Z3b7h2TWp8s)
The videos i'm suggesting, troubleshooting-style, dont seem to exist.
As i am satisfied with my results i'd like to try and help others. Videos seem a much easier way to do it than the current text-based method which is long-winded and inappropriate. It is very accessible - most people have access to video recording devices. Do you think it's a good idea?
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Yes, it would be nice Chinois, perhaps a topic for a new thread?
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Im going to give this a try this weekend. One question...
Fresh pineapple and fresh pineapple juice, or will a tin of pineapple chunks and the canned juice from it do?
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Fresh pineapple and fresh pineapple juice, or will a tin of pineapple chunks and the canned juice from it do?
I use tinned, for both, Makum101.
Please post your findings, once you've tried it, I'd be interested to know how you get on 8)
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Thanks for that.
Will post results this weekend.
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Cooked this last weekend. Very similar to my local takeaway. Very nice. Will be having this again. Thanks CA ;)javascript:void(0);
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Glad you liked it Makum 8)
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Hi
Just a quick post to say thanks for posting the recipe.
Made this dish the other night and it was lovely (forgot to take photo though :( ).
Thought I would share my opinion on the dish in case others are put off by having to make the extra Dahl recipe - as I did not do this because it was getting late and one beer leads to another etc ;) so just cooked the correct amount of lentils according to the instructions on their packet.
However, minus the proper Dahl recipe & spiced oil, 1/2 specified sugar, pre-cooked chicken, this recipe is still delicious.
Am intending to try again with the spiced oil next time and will take photo for this site. Will just change one thing at a time otherwise its impossible to differentiate where and improvements / changes are being contributed from.
Thanks again
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I've made this (using CA's spicy oil and his curry base) and found it to be amazing. However, I live in Las Vegas and have never tried a dhansak when I was in England, so I don't know how authentic it was.
If you are going to make the spicy oil, then this advice might be helpful.
the first time I made it, I made just a single quantity. When I found out how much better it made my curries taste I made 4-times the quantity. Combined with the 4-times quantities of curry base I make each time, making a curry is almost trivial
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WOW 8)
What are you doing in Las Vegas?
Are you a professional gambler?
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I've made this (using CA's spicy oil and his curry base) and found it to be amazing. However, I live in Las Vegas and have never tried a dhansak when I was in England, so I don't know how authentic it was.
If you are going to make the spicy oil, then this advice might be helpful.
the first time I made it, I made just a single quantity. When I found out how much better it made my curries taste I made 4-times the quantity. Combined with the 4-times quantities of curry base I make each time, making a curry is almost trivial
Yes - you are quite right! - Personally do not have enough room for 4 x base in the freezer :(, but I always do a double batch of CA's gravy at the moment. This is my favourite.
Can't wait to actually do the spiced oil - Even reclaimed oil makes a noticeable improvement!
Cheers
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WOW 8)
What are you doing in Las Vegas?
Are you a professional gambler?
There is more to Las Vegas than just gambling. Besides, the people who move here and believe that they can be a professional gamble invariably loose everything...they don't build billion dollar casino resorts here to give money away!
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I tried my first dhansak when I was 17 years old. Actually, Dhansak was the very first restaurant curry I tasted. I was out on the town with a bunch of mates and we stumbled into the local Indian.
Anyway, as I said, it was the very first BIR curry I tasted and I was blown away; I immediately fell in love with Dhansak and, you may find me a little odd for saying this, but I had one every week, from the same restaurant, for the next 10 years. I never tried anything else. It was real love affair. The restaurant changed management 2 years ago and I've tried many other dhansaks, but none tasted so good, or looked anything like the one from my original fave restaurant.
The reason I'm excited about this post is because CA's photo looks exactly like the dhansak I used to eat. I can't wait to make this!!!! Thanks for sharing. :D
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Hi PP,
I'm not particularly a dhansak man, but, I think it tastes pretty good. Some people might prefer to leave the pineapple chunks out (or cut back on the pineapple juice) if that's what they are more familiar with. Otherwise, I feel that it is a good sweet and sour dish, with the slight "dryness" and "nuttiness" of lentils which is bursting with flavour...some of which, at least, resemble a BIR curry, to a fair degree, in my opinion.
I'd be interested for dhansak lovers to try it and let us know what they think...
I'm giving this a go tonight Cory and if its as good as the others Madras/Vindaloo then I will be impressed :)
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Still not got round to making this fab looking dish - been so busy. Hopefully I'll find some quality time within the next couple of weeks.
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After a 2 year absence, happened to look on here again and noticed you'd put some more recipes on here CA so thought I'd give this a try.
This is defintely the best Dhansak I've tried from the forum though it looked quite different to your photos. Was a lot darker and thicker though thats probably down to the base I used (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0))
Just used normal veg oil, and red lentils cooked in chicken stock but the result was still very good. Think I undercooked the spices unfortunately which gave it a slight 'earthy' taste.
Next time I might not cook the lentils for as long either - Dhansak's differ quite a lot from one restaurant to the next, but I do prefer the ones where the lentils are still slightly solid. My local does a very good Dhansak which comes with half a lemon (which has obviously been squeezed) in the dish. Obviously I take it out before eating but it does give it a bit more of fruity taste. Might try that next time too.
As long as I don't screw up the spices next time I think it will go from 'Very good' to 'Tremendous'. Thank you very much for sharing this recipe. Gonna try your Korma next.
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Made this again last night but with the changes mentioned in last post. Cooked the lentils until they still had a slight bit of 'firmness' (Al Dente I think they call it in Italian cooking) and left a lemon wedge in the curry after squeezing out the juice. Turned out absolutely tremendous. Thanks once again for sharing recipe Cory.
p.s. tried to upload pic but it won't let me.
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it looked quite different to your photos. Was a lot darker and thicker though thats probably down to the base I used (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0))
Hi bigdel90,
Welcome back! :)
Thanks for trying it and reporting back. Yes, I'd expect Admin's base to give a different result (including colour). Glad you liked it....and your amended version 8)
A photo would be great. There is a new method for posting photos. Please check this thread for help on how to post them now (the "old" method no longer works): http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034 (http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034)
I look forward to your views on my korma :)
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Hi CA
Thanks for the recipe.
Cooked this today exactly to the recipe including the full Tarka Dahl but a few slight amendments, the biggest being I didnt have to hand the base you used.
AMENDMENTS :
Base - IfindForU
A fresh grating of Nutmeg at the end
A teaspoon of Hindi / Asafoetida
Pinch MSG
I did taste the final dish before adding the last 3 changes above and it was very good, however the addition of Nutmeg and Hindi and MSG did help add a little extra dimension to it.
However that may also be down to using a different base
But it did produce a spot on Dhansak.
PS
my flavoured oil is made to your spec recipe but using Olive oil, which on a back to back tasting test using flavoured veg oil, I cannot really distinguish any difference.
ANd its much healthier so no quams about using plenty
Cheers
Paul
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Hi AP,
Thanks for trying my recipe and for reporting back 8)
Using another base and adding nutmeg, asafoetida and MSG is likely to change the end result, a bit, but I'm anyway glad to hear that you liked the end result 8)
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Here's the pic
(http://www.curry-recipes.co.uk/imagehost/pics/5e7b35691aed746dbb1e272ae3417e38.jpg) (http://www.curry-recipes.co.uk/imagehost/#5e7b35691aed746dbb1e272ae3417e38.jpg)
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Looks great Bigdel,
Thanks for trying it and posting your photo 8)
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no quams about using plenty
You might be at slightly less risk of a heart attack but I guess the potential for weight gain is just as high, with all the associated health risks.
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Nice images BigDel.
That's first one I've seen that has steam coming from it. Kudos 8)
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I could just sit down and eat that, it looks really tasty and good photo too :)
Rob.
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Made a batch of the CA's tarka Dhal and used this recipe for chicken dansak and it was wonderful plus the other half actually liked it (instead of CTM ,thats all she has) she said it was suprisingly tastey, didnt take any pics because for some reason wont let me post them on here.But i can asure you it was great probably on the same par as my local TA.
So yet again CA thanks for the recipe.
Sorry forgot to add used he spiced oil recipe as well.
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didnt take any pics because for some reason wont let me post them on here
Hi UF,
Glad to hear that you and your wife enjoyed it 8)
Please note that there is a revised method for posting photos. Please check this thread for help on how to post them (the "old" method no longer works):
http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034 (http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034)
You need to ensure that the size of the image is less than 1MB size (and re-size them if necessary). Please don't hesitate to message me if you would like some help with posting them.
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I was very impressed with this recipe. It was very easy to make and perfectly combined the "sweet/sour taste.
Dansak's are my 1st choice of curry. I like the blend of spice/heat/sweet/sour!
I changed a few things although they weren't alterations, they were for convenience, and I had my fingers crossed that it worked out.
I used the base recipe that was provided by the youtube link that someone put up a while ago, just search for dipuraja1 on you tube.
The masala mix I left out entirely, I just put in a teaspoon of Garam Masala near the end.
I also didn't use the method for the dhal. I have made that particular recipe countless times for making Tarkha Dhal and it is absolutely brilliant, and certainly has the taste! It is however a bit long winded if you just want to add it to a curry, so I just boiled up a few lentils.
I can guarantee that this is the best Dansak recipe on here! Many, many thanks CA!!!!!!!
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I also don't understand why this is registering as my 1st post. I've put up loads and am a very seasoned BIR follower/practicioner!!!!
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sounds like you made a lot of changes - it would be difficult therefore to say that it was CA's recipe you used?
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Hi freedomboy, the recipe CA uses for the Tarkha Dhal is spot-on, as stated in the recipe the frying is the most important part of the dhal. I made a batch the other day ( http://www.curry-recipes.co.uk/curry/index.php?topic=4786.10 (http://www.curry-recipes.co.uk/curry/index.php?topic=4786.10) ) and the taste of the dhal is just wonderful. The frying of cumin and garlic comes through the dish perfectly, a very moreish taste indeed, this Tarkha Dhal recipe and the Dhansak recipe is a very, very close replica of my local TA i cant recommend this recipe and the Dhansak enough. Try it to the letter freedomboy you will not be dissappointed.
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I also don't understand why this is registering as my 1st post. I've put up loads and am a very seasoned BIR follower/practicioner!!!!
You've mentioned so many alterations, I can't help wondering what else you left out, added or changed. There's nothing wrong with that, of course, but it might be worth posting the resultant recipe as your take on Chicken Dhansak, rather than commenting on CA's recipe. I just looked back at CAs recipe (post #1) and there's no mention of garam masala, for a start. These are major changes which would completely alter the flavour.
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I was very impressed with this recipe. It was very easy to make and perfectly combined the "sweet/sour taste.....I can guarantee that this is the best Dansak recipe on here! Many, many thanks CA!!!!!!!
Glad you enjoyed it FB 8)
And thanks for your kind words.... :P
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Just eaten this, another 10/10 CA! :)
I used 48 hour marinaded chicken tikka and just plain red lentils and it was lovely.
Cheers,
H.
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that's a great recommendation hcool, I think that may well be my next port of call, I like a Dhansak!
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Started the cooking marathon about midday, finished around 5pm lol !
Chicken tikka dansak as per recipe instructions. It was delicious!! Will definitely be making again as I have lots of dal ready to go now. Thanks for a wonderfully tasty recipe!
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1201.snc4/155355_126533147406358_100001490202869_170876_1359444_n.jpg)
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Now that looks seriously nice : if it were me, I would serve it with lime pickle, onion salad and a keema nan -- do you use any of these as your accompaniments ?
** Phil.
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Now that looks seriously nice : if it were me, I would serve it with lime pickle, onion salad and a keema nan -- do you use any of these as your accompaniments ?
** Phil.
Agreed, looks absolutely delicious! - good work!
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Wow, what a great recipe! I made this a couple of weeks ago and am making again right now ;D Thank you!
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1201.snc4/155355_126533147406358_100001490202869_170876_1359444_n.jpg)
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You've got us all salivating : when are you going to send out the "come dine" invitations ?!
** Phil.
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cslgirl
Other than spamming the forum, what do you think you are achieving by posting the exact same pic one week after posting it the first time?
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It was delicious!! Will definitely be making again as I have lots of dal ready to go now. Thanks for a wonderfully tasty recipe!
Glad to hear that you enjoyed it cslgirl 8)
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Just eaten this, another 10/10 CA! :)
Glad that it worked for you hcoool 8)
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cslgirl
Other than spamming the forum, what do you think you are achieving by posting the exact same pic one week after posting it the first time?
LOL, too many beers! Spamming.. what with a Dansak? Errr ok.
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SS,
well for one i am pleased she has posted it again.
I had forgot about the initial thread from last week and now it has resurfaced with the additional comment from hcool, this has prompted me to give this as my next dish i am going to try.
keep the posts coming along with your pics csgirl. This is for me what this website is all about, trying the recipes fom this site and feedback on whether it is good or bad to help us all achieve better results at home.
I will also post a pic of my dish as well.
Thanks
Alan ;D
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LOL, too many beers! Spamming.. what with a Dansak? Errr ok.
;D ;D ;D
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;D
My "current" dansak is nearly ready so will post a pic of that one too when served.
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For you SS - Bah Humbug ;)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs817.snc4/69782_468190365212_563165212_6224980_5010920_n.jpg)
I also did a mushroom bhaji alongside :)
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For you SS - Bah Humbug ;)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs817.snc4/69782_468190365212_563165212_6224980_5010920_n.jpg)
I also did a mushroom bhaji alongside :)
LOL! ;D
But what's that little leaf thingy South East of Curry Boy's chin?
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:o tis a rogue curry leaf from le rice of pilau...
...must try harder next time ;)
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For you SS - Bah Humbug ;)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs817.snc4/69782_468190365212_563165212_6224980_5010920_n.jpg)
I also did a mushroom bhaji alongside :)
lol, nice one, curry looks good 8)
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I have used this recipe a couple of times now.
I have been eating Dhansaks for 30 odd years, the local Curry houses around where I live (Essex) tend to make there Dhansaks very sweet.
Up until now I feel I was not quite there but this recipe is on par with most BIR that I have eaten at.
I think the dhal recipe certainly adds a depth along with pinapple juice to help sweeten.
I also cook off some finely chopped pepper, onion and chilli with the oil which I feel again add another layer of flavour.
This week I tried Lamb cooked in a pressure cooker before adding to the sauce and it was super, thanks to CA for this recipe
Phil
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This recipe is SUPERB. Couldn't believe how amazing it turned out. We had this in a restaurant last week and this one was better!
I did everything exactly apart from using a different base sauce (used Saffron) and instead of the curry Masala I used this Tandoori Masala http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0) (without the mango and mint leaves)
I also used precooked chicken. This is a new keeper and I can't wait to cook it again for family and friends. Thanks for the recipe CA. SUPERB!
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This week I tried Lamb cooked in a pressure cooker before adding to the sauce and it was super, thanks to CA for this recipe
Glad to hear that it was to your liking Phil 8)
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This recipe is SUPERB.
Ditto FM, glad you liked it 8)
PS: I guess it would be more of a "Tandoori/Tikka Chicken Dhansak" (given that you replaced the curry masala with tandoori masala). I haven't tried doing that, but I can believe it gives great results :)
Interesting that the tandoori masala works without the mint leaves (I consider them critical).
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Will try the suggested mix next time. Thanks again. Superb! ;-)
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Hi
Made this tonight was very tasty but having never had one before so didnt have anything to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in the fridge are they supposed to stay hole or blend into the final dish ?
cheers
Jamie
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I actually blend mine as I prefer the texture, they do thicken considerably as they cool, also freeze well. When adding to my curry I often add some water to thin then down if required
Phil
Hi
Made this tonight was very tasty but having never had one before so didnt have anything to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in the fridge are they supposed to stay hole or blend into the final dish ?
cheers
Jamie
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having made them last night when i came to use them tonight they were a bit dryer than when i put them in the fridge are they supposed to stay hole or blend into the final dish ?
I think it depends on your preference Jamie. Personally, I prefer them to be soft and to maintain some (but not all) of their structure...as opposed to them being totally mushy, with no structure....more like lumpy mashed potato than smooth mashed potato, if you will :P
If they are still "whole" and "hard" they are probably undercooked.
Yes, they do thicken, considerably, on cooling/freezing. As Phil says, add a little water (or milk), to thin them, before using/eating.
Having said that, if you're adding them to a curry (such as in this dhansak), just add them, as is, and they will anyway thicken the curry. Add more water, to the curry, if you need to, to get the final consistency you want.
Hope that helps
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HI
Cheers mine were like lumpy mash and blended nicely into the final dish so i suppose i got them right they were definetly not under cooked i have frozen 4 portions for another time will definetly make again cheers
Jamie
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Hi Jamie,
If it helps, here is a photo of the consistency of my dhal here: http://www.curry-recipes.co.uk/curry/index.php?topic=1191.msg10352#msg10352 (http://www.curry-recipes.co.uk/curry/index.php?topic=1191.msg10352#msg10352)
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Hi Corry
That pic looks about the same as my finished dish when it was first done like i say it had become thicker when i came to use it the dhansak but that didn't matter once base was added one final question i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice
cheers
Jamie
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i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice
Good question Jamie, I should have made it clearer in my recipe. I use the syrup from the can of pineapple chunks.
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Ok cheers i would think cartoned would probably be to sweet anyway
cheers
Jamie
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If you use canned from natural juice it will be about the same as cartoned. However canned in syrup will be way sweeter than carton juice as this is sweetened heavily.
Maybe CA can clarify
I like a sweet Dhansak myself
Ok cheers i would think cartoned would probably be to sweet anyway
cheers
Jamie
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Hi CA,
Reading Jamie's reports on your recipe, I really want to try this. Dhansak is the one curry that I really want to crack, as it was my first experience of BIR food.
I'm quite confused though. My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish. I only ever at Dhansak from the one establishment and so, I can't really compare it to one from somewhere else.
I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong.
I notice that in your recipe CA, you add 1 tsp of chilli powder, and yes, I could leave it out if I wished but I prefer to do your recipes to spec.
I've also queried this with other members, and quite a few have said that a Dhansak should be medium to hot, which certainly fits in with your ingredients list.
Again, I wonder if it's a North/South thing.
Could any Northern England members confirm what strength your Dhansaks are (if you don't mind that is CA, or is it too off topic?)
I have tried making Dhansak before and made a complete hash of the dhal, ending up with something like industrial strength glue :(
Ray :)
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I have been eating Dhansaks for over 30 years, it is my fave curry. My preffered place of eating out makes them very sweet so this was always my benchmark. Most other local places around here (Essex) do not make them sweet enough for me, I have been known to add a little splenda to sweeten the odd takeaway.
I have tried this recipe several times now and it is on the money for me, previously I had only used plain lentils cooked in water, CS'a dhal ceetainly adds an extra layer of flavour, if it gets to thick I just add additional water, however it does thicken a lot when cold.
As for heat, I tend to think they come out as Madras strength, the sweetness does tend to mask the heat a little I feel. As for sweetness, I use splenda to sweeten mine up, just keep adding until it meets your taste, I probably add a couple of tablespoons.
Hope that helps
Hi CA,
Reading Jamie's reports on your recipe, I really want to try this. Dhansak is the one curry that I really want to crack, as it was my first experience of BIR food.
I'm quite confused though. My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish. I only ever at Dhansak from the one establishment and so, I can't really compare it to one from somewhere else.
I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong.
I notice that in your recipe CA, you add 1 tsp of chilli powder, and yes, I could leave it out if I wished but I prefer to do your recipes to spec.
I've also queried this with other members, and quite a few have said that a Dhansak should be medium to hot, which certainly fits in with your ingredients list.
Again, I wonder if it's a North/South thing.
Could any Northern England members confirm what strength your Dhansaks are (if you don't mind that is CA, or is it too off topic?)
I have tried making Dhansak before and made a complete hash of the dhal, ending up with something like industrial strength glue :(
Ray :)
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Hi Deck,
Thanks for your response,
As for heat, I tend to think they come out as Madras strength
And this is where the confusion for me is. When I very first tried BIR, I didn't know what to expect. So, when the waiter asked me what I wanted, I basically told him, that it was my first time of eating a curry so I didn't want anything hot. He mentioned Korma and CTM but I didn't fancy them because of the creamy element. He then suggested Dhansak as it was mild, sweet yet still savoury. So Dhansak is what I had, and it was really good.
There was no hint of heat, well, certainly not Madras heat anyway, just a little tingle. Which leads me to thinking that a northern Dhansak is much milder than a southern one but as I only ever ate Dhansak from the one place, I could well be wrong in my assumption.
many thanks,
Ray :)
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canned in syrup will be way sweeter than carton juice as this is sweetened heavily. Maybe CA can clarify
I agree, the canned syrup is sweetest and that is what I use.
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I'm quite confused though. My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish...[I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong
Not necessarily wrong, but my definition is "medium hot, in a sweet and sour sauce, with lentils". That's my recollection of those in the South anyway.
I see no problem with reducing the chilli if you prefer it to be milder.
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Hi CA,
That's my recollection of those in the South anyway.
That's what I'm starting to think, that a southern Dhansak may be hotter than a northern (England) Dhansak.
Hot, sweet and sour, sounds delicious to me and so I will make it spec but my wife is getting fed up of Korma and CTM, so I'm trying to suggest alternatives and from memory, Dhansak would be perfect.
I will leave out the chilli powder for her CA, and see how it goes.
Many thanks,
Ray :)
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I recommend Stephens chicken chasni as a lovely korma/CTM alternative Razor. Made it for chilli-dodging missus with no chilli in it and she was very taken with it.
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Hi
Like i said in an earlier post i have never tried a dhansak in a bir so didn't have anything to compare this to but it has great flavour i myself prefer to use natural juice rather than syrup just because i can always make it sweeter if need to, i made this dish really for the missus as she likes the sweet and sour of a pathia and she really enjoyed it. Anyway with razor on about the heat of the dish I'm from the midlands so again it could differ region to region but here is the write up on the takeaway menu from my local bir. A persian origin dish cooked with lentils, this tends to be a medium taste yet derives a piquant richness from spiced ghee, lemon juice & fresh spices to taste sweet & sour with or without pineapple on request i dint no if this differs from description around the country?
cheers
Jamie
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I've never thought of a Dhansal as being as hot as a madras, always mild to medium heat, e.g. like a Bhuna or Dupiaza. As I am in Scotland, maybe the Northern divide extends to here too.
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Hi
To be honest i would put this dish in the medium catagory even with the fresh chillies in the dhal and the chilli powder in the final dish the flavour that comes through from the dish definatly out weighs the heat
Jamie
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Hi Stephen,
I've never thought of a Dhansak as being as hot as a madras, always mild to medium heat, e.g. like a Bhuna or Dupiaza. As I am in Scotland, maybe the Northern divide extends to here too.
That is how I would describe Dhansak too
Ray :)
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Hi CA,
I gave your Dhansak recipe a go tonight with just 2 modifications.
1) I left out the chilli powder,
2) I used a different Tarka Dhal recipe.
It was sweet, It was sour, It was garlicky (from the dhal) It was beautiful ;D
Very much how I remember Dhansak from over 20 years ago. I actually think it would have been even better with the addition of chilli powder but as I made this mainly for the wife and kids, I thought it best to leave it out on this occasion.
Mine wasn't as dark as yours CA but I put that down to the lack of chilli powder too.
All in all, a very pleasent, fresh tasting curry, enjoyed by all.
Many thanks,
Ray :)
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Glad to hear that you (and your wife and kids?) enjoyed it Ray 8)
Regarding the lentils, some (most?) BIRs will simply use tinned :P
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Incidentally, I made a Chicken Tikka Dhansak (subsitutiing plain chicken for chicken tikka) for today's dinner:
(http://www.curry-recipes.co.uk/imagehost/pics/ba7cf813c02314e81865233b09af1470.JPG) (http://www.curry-recipes.co.uk/imagehost/#ba7cf813c02314e81865233b09af1470.JPG)
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I made a Dhansak friday, it was superb, I think I am equaling my local BIR now, I think the only improvement I could use is the spiced oil, that is something I haven't tried yet.
CA
One recipe I don't feel I have cracked yet is CTA, tried various but my local dish comes out very sweet, and very cocnut flavoured, CTA's vary an awful lot but I am not there yet.
Any ideas CA
Phil
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I'm embarrassed to say that I don't know what CTA is DIO? ???
Did you mean CTM (i.e. Chicken Tikka Masala) perhaps?
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Sorry my mistake, I meant CTM lol
I'm embarrassed to say that I don't know what CTA is DIO? ???
Did you mean CTM (i.e. Chicken Tikka Masala) perhaps?
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Hello there deckitout i use this recipe http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
do not change nothing at first make it to the letter, then make the masala sauce, again do not change anything.
Then add 1-2 ladles of the sauce and add chicken tikka, taste with friends or other half and get their/her/his feedback ( i usually use 2 pieces of chicken tikka per person when experimenting as my pieces of tikka are made by cutting chicken breasts length ways into 3 and marinate).
Then make another again 1-2 ladles of masala sauce then with your feedback written down alter adjust to your liking, i do my experiments ;D on wednesday nights has i have darts night and thats where my feedback comes from for each curry i make.Then you have a varied opinion of your food and get a taste/texture/heat and even look to please most peoples taste buds.
Hope this helps.
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Another Winner CA, Many Thanks!!
Jeeze ive been a busy boy lately!!Curry coming out of my ears!!
Never too much though!!
Matt
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Made a couple of these today too! It feels like a CA cooking week from all the threads
best Rich
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Hi Rich,
It feels like a CA cooking week from all the threads
Yep it sure does. CA's dishes getting quite a bit of exposure lately and quite right too. I have tried most of his recipes and have yet to come across one that hasn't been wonderful.
Ray :)
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Great results and photos guys! Glad you liked the recipes and thanks for trying them out and reporting back with your photos! 8)
I love the texture you've achieved there Rich....brilliant! Very classy presentation! :)
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CA's dishes getting quite a bit of exposure lately and quite right too. I have tried most of his recipes and have yet to come across one that hasn't been wonderful.
Ray :)
You're too kind, Ray, and a regular good (and helpful and postive) guy!....however, if I were you, I'd reorder my preferences, on my profile, and put your (I mean my!) wife first and ManU last! ;)
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Great results and photos guys! Glad you liked the recipes and thanks for trying them out and reporting back with your photos! 8)
I love the texture you've achieved there Rich....brilliant! Very classy presentation! :)
Thank you kind sir - but its straight out of the pan - the only photo edit was the drop shadow around the dish to make it more normal
best, Rich
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Hi CA,
Great results and photos guys! Glad you liked the recipes and thanks for trying them out and reporting back with your photos! 8)
I love the texture you've achieved there Rich....brilliant! Very classy presentation! :)
Well, after yesterday's performance against Liverpool, I may just do that :(
Ray :)
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Another great dish CA !! ... not one ingredient was overpowering .. perfect balance !! :)
We cooked this yesterday to spec using CA's base and masala .. I used the masoor dhal recipe that I posted in traditional Indian recipes ( no-one else tried it yet :( ) .. it was sooo nice we're having the same again tonight !!
CA thanks again ! 8)
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Colin your vindaloo and dhansak last week were great, full of flavour with every flavour coming through and very much BIR style!
Edwin
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Eddie ... both recipes were from CA .. since this is new for you I'd start there and then try the other hundreds of great recipes available here once you're feeling a bit more confident. :)
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I gave this a go the other week, not fully to spec, with a few variations but it tasted great i thought. Thanks for the recipe CA! have tried a few of your recipes off here and they always go down a treat with myself the family and any guests that are lucky enough to sample them :), I've never got round to posting back though until now.
My Variations
I added a 1/2 tsp tandoori masala (added with spices at beginning)
1 inch cinnamon stick (added with spices at beginning)
4 chopped green chili's (i like mine spicy as its what im used to from my favourite TA what im trying to emulate)
3 green cardamons (added after base sauce/dal)
I also used this dal fry recipe to add to my dansak, which I have got from an Indian friend and modified slightly to make it more like the one in your link, i feel this gives an extra flavour to the finished curry
Pre cook the dal (about 1-2 cups) in a pressure cooker in 1 tsp chili powder and 1tsp turmeric (or boil for half hour-45 mins depending on if you have one)
heat some ghee in a pan (works best as it gets very hot and adds another flavour but can use oil too)
add 3/4 tsp of mustard seeds and stir until they start to pop
add 1/4 tsp of cumin seeds and stir (they will start crackling)
then add 1 chopped onion and 3-4 curry leaves and keep stirring until clear (5-10 mins)
add a pinch of asafoetida powder (your wife will actually thank you more for this one than your tastebuds, look up its medicinal effects if you don't know about this spice ;))
add 1 chopped tomato and stir
add 2 chopped chili's and stir for a minute
add 2 tsp each chopped garlic and ginger and stir for a minute
add 1 tsp garam masala
add 2 tbsp ketchup
then add the dal to this mixture, so you get all the ghee/oil into the dal which contains the flavours
add a pinch of salt and simmer for 5-10 mins to allow the flavours to bind together
This dal recipe makes enough to go in two curry's
Its still not quite right and is missing something, its not quite like what im after but its still a bloody lovely curry!
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One of last night's curries.
(http://i1050.photobucket.com/albums/s404/fried71/20120609_211948.jpg)
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My Variations
I added a 1/2 tsp tandoori masala (added with spices at beginning)
1 inch cinnamon stick (added with spices at beginning)
4 chopped green chili's (i like mine spicy as its what im used to from my favourite TA what im trying to emulate)
3 green cardamons (added after base sauce/dal)
I also used this dal fry recipe to add to my dansak, which I have got from an Indian friend and modified slightly to make it more like the one in your link, i feel this gives an extra flavour to the finished curry
Its still not quite right and is missing something, its not quite like what im after but its still a bloody lovely curry!
Did you try the original recipe - fully to spec - first? If not, perhaps it was all your changes which led to it being not quite right.
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i made this curry last week to the letter ( it was the first curry i made using the recipes from this site)
i have always wanted to make this curry like a BIR as it has always been my favourite.
after getting all the ingredients, i spent all afternoon making CA's base, the Tarka dhall, mix powder ready for the Dhansak, the tarka dhall smelt amazing.
i made the curry and was impressed how well it turned out, i would say it was almost like a BIR.
the basis of a good Dhansak is definitely there, the tarka dhall just didn't seem to come through enough maybe my measuring was slightly off with the other ingredients at the end. a few more attempts me thinks and it will be there.
being my first i cant really give much judgement, i will let you know how my next one goes though
either way not bad for my first BIR curry
thanks CA
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Hi bustinmelva i use more than the 6 tbsp stated in the recipe.
I use a big chefs spoon full, dont forget keep tasting whenever you add more than the recipe states so you dont go overboard.
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thanks uncle frank,
i used more dhall when i made it again the other day did seem to help,
also i have been reading elsewhere on here about the (southern version) omitting the pineapple, which seems good to me as i have never seen a chunk in any takeaway down south with it in.
as recipes go, this is a good one so i suppose if your a southerner like me just leave them out
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I used this recipe as my first attempt at a Dhansak last night, it came out really well. I never used spiced oil and was possibly a tad light on the chilli but all told it was a really tasty dish. Thanks for posting the recipe!