Dhansak (MILD to MEDIUM) serves 4
Spices:
1tsp. Turmeric.
½tsp. Chilli powder.
1tsp. Coriander powder.
¾tsp. Garam Massala powder.
3Tbl. Ghee.
Salt (a large pinch or two).
Fresh Coriander (for garnish).
400g. Tin/Jar Yellow Lentils (rinsed and drained).
2 or 3 Pineapple rings cut into eighths.
1 Large Onion (diced).
1 Green Capsicum (cubed small).
2 Cloves of Garlic (chopped).
2cm. Ginger Root (diced or grated).
Pre-cooked Chicken (optional).
Method:
Combine all the Spices and make a smooth paste with Water.
Fry the Onion with 3Tbl. Ghee in a saucepan until golden.
Add the Capsicum cubes, chopped Garlic and Ginger, fry for 1 minute.
Add the Spice paste and stir fry for 1 minute.
Add the Lentils, a pinch of Salt and just enough Water to cover.
Bring to the boil, simmer for 15 minutes (add more Water if it starts to stick).
Add Pineapple chunks, pre-cooked Meat pieces (optional), simmer for another 5 minutes.
Garnish with Fresh Coriander, serve immediately with rice or breads.
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