Vegetarian Dhansak Curry Recipe - Serves 4

Vegetarian Dhansak Curry Recipe

284 calories each serving (482 calories if eating with rice)

Taste Rating = 6.5     Heat Rating = Medium



Ingredients

2 tablespoons (10ml) coriander seeds
1cm (1/2 inch) piece of cinnamon stick
3 cloves
1 star anise
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) caraway seeds
1/2 teaspoon (2.5ml) black mustard seeds
1/2 teaspoon (2.5ml) fenugreek seeds
8 black peppercorns
1/4 teaspoon (1ml) ground nutmeg
1 dried red chilli
3 tablespoons (45ml) vegetable oil
1 large onion, peeled and finely chopped
2.5cm (1 inch) fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
100g (3.5 oz) toor dal, well washed
50g (2 oz) masoor dal (red lentils), well washed
50g (2 oz) mung dal (yellow lentils), well washed
1 large tomato, finely chopped
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1ml) ground turmeric
1 medium sweet potato, peeled and cut into 1cm (1/2 inch) cubes
1 teaspoon (5ml) tamarind paste
2 teaspoons (10ml) sugar
1 large courgette (zucchini), cut into 6mm (1/4 inch) slices
1/2 cup (125ml) fresh coriander (cilantro) leaves, finely chopped


Method

Heat a small to medium heavy-bottomed frying pan over a medium heat until hot (the frying pan is hot enough when a drop of water sizzles as soon as it is dropped into the frying pan)
Add the coriander seeds, cinnamon stick, cloves and star anise and dry-roast for 30 seconds, stirring all the time
Add the cumin seeds, caraway seeds, black mustard seeds and fenugreek seeds, mix well and dry-roast for 30 seconds, stirring all the time
Remove the dry-roasted ingredients from the frying pan, let them cool and then put them into a spice grinder
Add the black peppercorns, ground nutmeg and red chilli to the spice grinder and then grind to a smooth powder and set aside
Heat the vegetable oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the onion and saute until soft and golden (6-10 minutes), turning often
Add the ginger and garlic, mix well and saute for 2 minutes, turning often
Add all 3 of the dals along with the tomato, salt and turmeric, mix well and saute for 2 minutes, turning often
Add water to cover the ingredients to a depth of 5cm (2 inches), bring to the boil, reduce the heat to maintain a simmer, cover, and simmer for 30 minutes, stirring every few minutes, stirring a couple of times (add a little hot water if the curry becomes too dry)
Add 1/2 cup (125ml or 4 fl oz) hot water and the sweet potato, mix well and cook for 5 minutes, stirring a couple of times (add a little hot water if the curry becomes too dry)
Add the tamarind puree, sugar, courgette (zucchini) and spice mixture that you made, mix well and cook for 5 minutes, stirring a couple of times (add a little hot water if the curry becomes too dry)
Add the coriander (cilantro) leaves, mix well and serve hot

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Recipe submitted on 1 June 2013

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