Secret Santa - I use Diamond Crystal because I only stock one type of salt in that rough grain size. https://en.wikipedia.org/w/index.php?title=Dhansak&oldid=990302956, Creative Commons Attribution-ShareAlike License, This page was last edited on 23 November 2020, at 23:15. But the big flavours, lentils and a bit of sweet and sour remain. I find iodized salt to have an odd background smell I don't detect in DC. [1] It combines elements of Persian and Gujarati cuisine. However, tomatoes, chilies, pumpkin and potatoes are native to the Americas and were unknown in India until some time after the Portuguese (who in turn got them through trade with Spain) brought them to India in the 16th century CE. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. Heat oil or ghee in a deep pan and fry onions till brown. It is essentially a dhal, cooked with meat and it is traditionally made with mutton or lamb. I salt to taste and I find it easier to avoid over salting. Login with username, password and session length. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. International recipe variants for the dhansak sometimes call for pineapple chunks to provide a sweet flavour, [4] but traditional Indian recipes prefer the use of pumpkin, squash or gourd. If you want hot and zesty curry, try Madras, or Roganjosh. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. ... And well said. Hence, dhansak is never prepared on auspicious occasions like festivals and weddings. 0 Members and 1 Guest are viewing this topic. After prolonged cooking in the traditional recipe (or the use of a pressure cooker), the vegetables are more or less homogenised with the lentils, which are also broken down, so that the result is a thick stew rather than a curry. Fighting for truth, justice and the BIR way! I don’t know why they don’t mix it up more. I ate pathia at a dhaba a long time ago in gujarat and look forward to making your recipe. That and the shape of DC salt makes it easier to salt by hand. Dhansak is also always had on the fourth day after the death of a near one. Onion and garlic are browned to serve as the stew's base, and coriander leaves, green chilli and mint leaves are employed as garnish. While "dhansak masala" is sold as a ready-made mixture, the individual cook may make the spice mixture from scratch, altering the combination and proportion of spices based on personal preference. MickyP - hope you liked it as well. There are a couple restaurants where I am that specialize in South Indian which is a nice change. The Dhansak curry is a Parsi dish from North West India and Pakistan, fusing Gujarati food with Persian ideas. The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking ("Dhan" is Gujarati cereal dish mentioned in Kanhadade Prabandha in 1455 AD;[2] "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables). Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. Ogham's law :  The probable value of a message varies inversely as the number of emoticons and/or emoji that it contains. The British Dhansak is a sweet sour and spicy dish almost tailored perfect for British palate. Indian restaurant dhansak curry is adapted from the traditional. In Parsi homes, dhansak is traditionally made on Sundays[3] owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed). This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. And dhansak is used to break this abstinence on the fourth day. There is no meat consumed for three days after the death of a near one. Add spices, turmeric powder and dhania jeera powder and cook the masalas well, add tomatoes and … Looking at the dhansak recipe, I was trying to figure out where the sweetness comes from as we all know BIR dhansak is sweet and sour in flavour and he clearly states just tamarind (or, actually, tamarind sauce). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". "Kosher salt" really is a mis-nomer; it is salt intended for koshering (the process of removing blood), not salt that has been certified as kosher by an approved authority. The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. Den - I am glad you enjoyed them! And funny. It combines elements of Persian and Gujarati cuisine. Dhansak gets it … Dhansak is made by cooking mutton cubes with a mixture of various lentils and vegetables. Traditionally, four lentils (arhar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal) are used, but one or more of the lentils may be omitted or substituted. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. A guide to the heat scale for the classic Indian curry dishes that you will find in the majority of British curry houses. Within the Parsi community, dhansak usually contains goat meat or mutton; it is rarely made with other meats, such as chicken, or without meat. Now, as my sense of smell deteriorates with age, the main reason is that it is less salt by volume. If you have the chance and inclination to buy some you'll better understand what I'm talking about. Dhansak is a famous Parsi dish. The dhansak is flavoured with a spice mixture called "dhansak masala", which is similar to "garam masala" except that the spices chosen are more aromatic and sweet rather than pungent. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. Cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed and cumin seed, as well as a pinch of asafetida, are among the spices employed. Although the chicken variant is also exceptionally popular chicken curry recipe. I did a Prawn Pathia tonight as per the recipe with the exception of 1x tbl spoon of Tamarind, i used 1 x tsp which worked for me. The vegetables include potato, tomato, brinjal, pumpkin and fenugreek leaves: again, substitutions, such as squash for pumpkin, and sweet potato for potato, may be employed: it depends on what vegetables are conveniently at hand. I prefer it for salting for two reasons. Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. The Parsees, who are adherents of Zoroastrianism, came to Western India as religious refugees in the 8th century CE, after the Arab conquest of Persia and the fall of the Sassanid empire in 651 C. They brought with them the tradition of cooking meat with lentils and/or vegetables. British Indian Restaurant Recipes - Main Dishes, Quote from: Peripatetic Phil on March 20, 2020, 03:45 PM, Quote from: Secret Santa on March 20, 2020, 10:57 PM, Quote from: George on March 20, 2020, 11:47 AM, Quote from: Secret Santa on March 20, 2020, 01:25 AM, Quote from: den on March 23, 2020, 09:37 PM, Quote from: romain on March 23, 2020, 04:11 PM. Reply. Like dhansak curry did. Find out how hot that curry is it! That's the reason I got into the habit of stocking DC years ago. Phil.i used a tamarind block that a friend brought back from abroad.Cant remember where but boiled it up to make a sauce,All I can say is this is the closest I have found to my local curry house and will continue to make the Pathia and Dhansak with a few tweaks as I go. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. The recipe has evolved over time. The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. It's only when I read the addendum that I see he means a sweet and sour tamarind based sauce such as Maggi's Tamarina. Are a couple restaurants where I am that specialize in South Indian is. Varies inversely as the number of emoticons and/or emoji that it contains sense of deteriorates! Altogether is called dhansak couple restaurants where I am that specialize in South Indian which is rice in... Will find in the majority of British curry houses reason is that contains... 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