Vegetable Dhansak
Vegetable Dhansak - hot and lovely !
I’ve cooked this Dhansak a quite a few times now and it is delicious !
Originally I had it on a photocopy from a magazine and never really thought about it. Then suddenly I noticed a web address on the paper to the author’s blog – there was the recipe. Here is the original recipe on what looks like an excellent blog:
http://www.quickindiancooking.com/2008/09/30/dhansak-for-despair/
I didn’t worry about the despair – although I do know what she means … !
The version I had from the magazine (Cook Vegetarian – http://www.cookveg.co.uk/) was slightly different, but the paste was identical and the aroma that comes off that when you’ve made it is fantastic (I used one of those little hand blenders to do it and it works great). I didn’t use dried chillis, I used fresh ones (not cos I’ve got a problem with dried chillis, I just didn’t have any !). How many of the seeds you leave in, obviously effects how hot this curry is. No seeds, not too hot. All the seeds – top of head removed ! I put a few in …
Obviously I couldn’t / didn’t use the ghee so just used some of the oil and water mix to fry the onion for a bit. I use a whole squash too and two aubergines as I want to bulk it up to get two meals out of it every time. The magazine recipe I first had just had 100g each of washed, split red lentils (masoor dal) and moong dal and no fenugreek leaves either.