Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dansak => Topic started by: 976bar on July 07, 2012, 01:10 PM
-
This is how I remember Dhansak served down south of the border, not a scrap of pineapple in sight, but a hot, smokey, lemony, sweet & sour dish with lentils.
I have used Dylan's recipe from back in 2005 but have tweaked it to include Massur Dhal instead of just lentils. Omitting the Ketchup and adding paprika for that smokey taste.
Hope you enjoy :)
Ingredients
1 portion of cooked chicken tikka
300ml base gravy
2 cloves garlic, finely sliced
1 medium onion (quartered, brushed with oil, stuck on a skewer and barbecued) or finely chop and stick in a tin on the bbq to smoke for 30 minutes
2 oz Massur Dhal
2 tsp extra hot chili powder
1 tsp curry powder
1 tsp spice mix
1 tsp methi (fenugreek leaves)
-
I like the ketchup in my spiced onions, but I wasn't too sure of it's inclusion in a curry. Worth a try, certainly, but I do like the idea of the paprika to create the smokey sensation. I've still some of the Massur Dhal left, so I might just give this a whirl for tomorrow's dinner. It's Lentil City in my house this weekend lol! :)
-
Is the Ketchup used in place of tomato puree in KD's recipe?
I like the idea about the smoked paprika but also the Muscovado sugar, I wonder what other sugars could be used such as demerara etc.
Looks lovely Bob. :)
-
Hi Bob, That looks the dogs ;) I had my first Dhansak last bank holiday whilst visiting family down South. To be precise Rye, East Sussex, and I am now a converted "Hot, Sweet & Sour freak ;D". Will knock this one up tomorrow ;)
-
Is the Ketchup used in place of tomato puree in KD's recipe?
I like the idea about the smoked paprika but also the Muscovado sugar, I wonder what other sugars could be used such as demerara etc.
Looks lovely Bob. :)
Hi Mate,
I don't think this was KD recipe but was in the Dhansak section on the forum.
http://www.curry-recipes.co.uk/curry/index.php?topic=325.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=325.0)
I just adapted it a little. I thought I would use tomato paste in the main dish and just try it this time round without the ketchup, but will make it again and try another few tweaks as I still think the dish can be improved somewhat.
I guess you could try different sugars, I should have used Jaggery but had run out and I find plain white refined sugar gives it the wrong kind of sweetness for me.
-
I made this dish tonight according to spec, using Abdul Moded's base gravy and spice mix. What can I say? The smokey, lemony heat is incredibly moreish and is possibly the best dish I have made from this forum.
The Garlic Chilli Chicken comes close, but this, for me, is a brilliant and simple adaptation of the OP's recipe and is undoubtedly my favourite curry to date.
I'm now in a quandary, because almost everything I've tried has been really, really good in it's own right! I think I'll need to start using a blindfold and a pin to choose what I make next! :D
-
I'm glad you liked it Mr Naga :)
I plan to try this with different dhals including CA's which include the Ketchup, but feel that I will need to reduce the sugar levels to avoid it becoming too sweet. :)
-
Well, bizarrely enough, I noted your dissatisfaction with the white, granulated sugar and planned to use palm sugar instead, but before I knew it, the white sugar was in** and the palm sugar remained in the cupboard! It was still a great meal, but I WILL try palm sugar the next time.
**probably the 2 pints of 8% home brew fiery ginger beer during preparation had something to do with it lol! :)
-
Interesting recipe 976bar and this difference regional difference in dhansak recipes is something which really interests me. I'm on a bit of a personal quest to recreate what I know as a dhansak, ie the dhansaks Ive been eating in the south east for the past 20 years. So of course I was interested in your recipe and haven't yet tried it, but straightaway the colour is "wrong" (measured against my expectation of a dhansak) because it's red rather than yellow/brown. In common with every other dhansak recipe I've seen posted or videod you've included tomato pur
-
976 that looks great - I love the idea of the barbecued onion. Must try this.
-
I would have a plate full Bob no problem, looks Yum.
-
Interesting recipe 976bar and this difference regional difference in dhansak recipes is something which really interests me. I'm on a bit of a personal quest to recreate what I know as a dhansak, ie the dhansaks Ive been eating in the south east for the past 20 years. So of course I was interested in your recipe and haven't yet tried it, but straightaway the colour is "wrong" (measured against my expectation of a dhansak) because it's red rather than yellow/brown. In common with every other dhansak recipe I've seen posted or videod you've included tomato pur
-
I would have a plate full Bob no problem, looks Yum.
I had a plate (actually, 2 now) and it is definitely all of that! It's a top class dish and well worth making to spec. :)
-
Hi Bob,
My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.
Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"
I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.
With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.
Ray :)
-
...Even now, looking through my TA menu's...
I can hardly believe that it didn't occur to me to look at TA menu recipe descriptions for ideas!
As it turns out, I was a Dhansak virgin until earlier this month when I tried out CA's version followed by 976bar's, both of which were excellent offerings.
I shouldn't be surprised though as, out of 5 local TA menus, 2 don't describe the dish at all while the others are listed as: "cooked with lashings of lentils and eastern spices"; "a lentil based parsee dish"; and, "cooked with lentils".
It's hardly inspiring, is it? These descriptions don't exactly grab you by the throat and shout "EAT ME!".
Slightly off topic I know, but I have to say that, since I started cooking the various member recipes here, I've realised how mediocre the local trade cuisine is.
-
Hi Bob,
My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.
Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"
I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.
With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.
Ray :)
lol Ray,
My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.
I am excited and extremely nervous at the same time lol :)
-
Hi Bob,
My first ever curry, back in the mid 80's, was indeed a Dhansak. Now, if I was to describe what I ate back then, I would say that it was mild, sweet with a little tang to it. It really goes to show the regional differences of the good old Dhansak.
Even now, looking through my TA menu's, the descriptions vary quite a lot, ranging from, "a mild, sweet dish prepared with lentils, oriental spices with a touch of pineapple for extra sweetness" to " A hot, smokey and sour dish, made with pungent spices and finished off with lentils to give the sauce a unique texture"
I would say the first description is what I relate to the Dhansak that I had back in the day because, as I explained to the waiter at the time, I'd never eaten a curry before and was worried about the heat. Dhansak is what he suggested as a good introduction to my curry journey and he wasn't wrong.
With all that said Bob, it looks wonderful and yet again, you have now given me another recipe on my ever growing 'to do' list.
Ray :)
lol Ray,
My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.
I am excited and extremely nervous at the same time lol :)
Hi Naga,
I have to agree with you there, I cannot find a decent Indian takeaway near me and now the only time I buy a takeaway is if I come home late from work and am too tired to make it myself :)
-
lol Ray,
My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.
I am excited and extremely nervous at the same time lol :)
Good luck mate. Must be exciting and scary at the same time. Make sure you let us all know how it goes. 8)
-
Well, being a Manc and used to having pineapple in a very mild lentilly sauce dhansak, I have to say that the pictures of the southerners dhansak look excellent.
I feel I MUST try this version and make a comparison. 8)
-
I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.
I am excited and extremely nervous at the same time lol :)
976 have a great time - looking forward to hearing of your experiences both culinary and not!
-
Here, where I live, in the Midlands, it is and always has been described as a Hot, sweet and sour dish with lentils and pineapple.
I think that's why it has always been one of my favourites, the pineapple nicely offsets the hotness of the curry, for my delicate taste buds anyway.
To be honest, I think I'd find it a bit sickly if it was done as a mild curry.
Martin
-
Hi martin
I've seen as many recommending pineapple as not, for my forst attempt i used pineapple and like you i found biting into the pineapple chunk gav a great rush of sweetness which really complimented the dish!
Ich Bin Ein Northener!!! :)
-
i think your onto something,
i live in the south east, ive eaten dhansak from alot of takeaways locally Eastbourne, Hastings and around the south, like Clacton in Essex to London, Bournmouth and Brighton as iv'e worked away.
Dhansak is my favourite, dish it always will be.
i have never found a single piece of pineapple in any of them, although some of the menus mention it, some have had a slight flavour of it, maybe they just use pineapple juice.
the taste of the lentils coming through i think is quite important as well as a sourness, many takeaways make the dish too mild, personally i think it should be below madras in terms of hotness. after all they are described on the menu most of the time as a hot sweet and sour dish
but this variation is definitely worth ago as i love my dhansak,
i will let you know.
-
Quite a few restaurants round my way use pineapple puree instead of chunks of pineapple i make my Dhansak both ways.
-
never had it, but just ordered it :o i will let you know how it is up to north.
-
defo chunks of pineapple in it :o
(http://farm9.staticflickr.com/8292/7639801230_9d799101ab_c.jpg)
it tastes ok and i mean just ok not hot or spicy :(
(http://farm8.staticflickr.com/7124/7639801458_7046eaa173_c.jpg)
-
Is that how bad BIR curries typically are (or look) now? :-\
It looks like total stodge to me :o
If you told me that was bolognese sauce, I would probably have believed you! ???
-
Is that how bad BIR curries typically are (or look) now? :-\
It looks like total stodge to me :o
If you told me that was bolognese sauce, I would probably have believed you! ???
^^ this is true, our members pictures look better than this, some of you guys need to set up restaurants, show these guys how its done.
Also question regarding the recipe, what base sauce/spice mix is used and also where can i find the recipe for the Massur Dhal?
Cheers
-
Hi MM, here's a good massur dahl recipe :P
http://www.curry-recipes.co.uk/curry/index.php?topic=7901.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7901.0)
-
Thanks Edwin! I had searched side dish recipes to no avail, didn't think to check the traditional recipes section. I think all the heat from the chilli's from excess curry eating has fried my brain a bit.
Will definitely be trying this recipe soon once I know what base and spice mix is used, the pictures look fantastic
-
Is that how bad BIR curries typically are (or look) now? :-\
It looks like total stodge to me :o
If you told me that was bolognese sauce, I would probably have believed you! ???
I'm afraid I have to agree there, if someone had delivered that to my door, I would be straight in my car and throwing it through their window, sorry Chris, but that looks awful for a takeaway, and have to agree with Cory, it looks more like a bolognese....I've seen much better curry pictures produced by you on this forum :)
When you think about it now, I think we are producing better BIR now than a lot of modern restaurants/takeaways can do. Obviously, there are still some very high quality restaurants out there, but to be honest, lately, I have yet to find one that compares with what we can produce on here...
Happy Days :)
-
Hi All,
Just to add to the thread I videoed Chef Baba Miah's Chicken Tikka Dhansak. I asked him if he used pineapple in his Dhansak, he said he doesn't usually but would if I wanted to try it. As I have never had a Dhansak with it I thought I'd give it a go. I was pleasantly surprised with it and will include it when I make my own.
I did like the pineapple in but was glad it was cut thin so as not to get a big juicy chunk of it which for me would have overpowered things.
As you will hear....one of the waiting staff fancied himself as a bit of a director. ::)
Clink on the link below.
I hope you enjoy the video.
Cheers,
Mick
Chicken Tikka Dhansak (https://vimeo.com/45777695)
-
top vid that Mick, i wish that had turned up at my door instead of the shit that did.
-
Nice one CBM
Slowly, Slowly,Slowwwwwwwwwwly. curry porn ;D
Good old style Dhansak and nice to see Chef Baba using Worcestershire sauce.
Everybody loves Chicken Tikka, but IMO it doesn't work in every curry.
For my taste, it detracts and somewhat spoils the taste and elements of a Dhansak.
My Chef mate cooks a version for my supper in this vid, using Maggie Tamarina and his Dhansak spice mix.
https://vimeo.com/41411287
But I still prefer my Old School (Taste) Version here,
https://vimeo.com/23790651
Keep them coming Mick, great series of vids ;)
cheers Chewy
-
Excellent videos guys. It's really great to see the masters at work :). Keep getting behind the scenes and keep them vids coming ;)
-
excellent videos, did you get, when they added the pre cooked dhal, was it plain, or a tarka dhal type similar to the recipes we are using here?