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Dansak
by the_moff @ 2007-10-27 - 17:57:26

I haven't tried making a meat one yet as the majority of the carnivores amoung my friends despise lentils (this is very sad and I pity them).

So, being a cheap student, soak the chickpeas the night before.

Boil the chickpeas for an hour and while doing so chop some onions, potatoes, garlic, chillis and a sizeable amount of ginger, and then fry with black onion seeds, cumin, methi seeds, a star anise and two green cardamon.

Once the chickpeas have had all the nasty boiled out of them pour away the water and put the chickpeas, red lentis and green lentils into the pan with the fried things and then cover with vegetable stock. Add a several tea spoons of tamarind paste and a dried or freshly squeezed lime and some cloves. Salt and rice vinegar and additional stock should be added to taste. Boil vigorously for ten minutes and then simmer until the lentils have become mostly liquidised. Just before you think the dansak is nearly ready add some peas.

Serve with rice.

I didn't put quantities down as it's really a taste thing here, you need to work out a balance of flavours for yourself.

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sallyontoursallyontour pro
2007-10-27 @ 21:03

Sounds delicious, I'll try it.

Nothing wrong with lentils. I used to add marmite to make faux mince.

Fry some garlic and add some mashed tinned chickpeas and you have a very quick tarka dhal.

Mrs_FMrs_F [Member]
2007-10-28 @ 00:24

If I was making Lamb dansak I would fry onions, garlic, ginger, garam masala (rather than star anise), fenugreek (methi) and chilli with the meat, I would then add some stock and tomato and a load of red lentils and a squeeze of lemon juice rather than rice vinegar, I would chop up fresh coriander and sprinkle it on the top before serving as this really adds to the flavour, but it is a matter of personal preference. probably I would add peas to the rice rather than to the curry.

X

the_moffthe_moff [Member]
2007-10-28 @ 00:35

Well the peas go in because they are a vegetable and this is for vegetarians, hence no lamb. Also the lime does the job of the lemon, it's just that occasionally it might not be sour enough and so you need to add some rice vinegar too.

RunDontWalkRunDontWalk pro
http://menomamauk.blog.co.uk
2007-10-28 @ 02:34

I just made a chick pea soup and loved it. Chucked some onion, bay leave, garlic, parsley, chili, salt, olive oil and cumin in it as it cooked. I soaked it for 24 hours prior.

Once cooked, I pureed it. Tres delish. Hubby didn't like it but then he has lots of good points that make up for this.

xx

james cavell [Visitor]

2008-11-07 @ 11:16

i tried to eat a dansak with cream instead of any of the hotter spices and it still burnt my mouth like crazy. can anybody explain this?

andy seddon [Visitor]

2008-11-07 @ 11:54

it is probably because you drank shandy beforehand.this tends to burn in the throat.i have the same problem

james cavell [Visitor]

2008-11-07 @ 13:23

shandy?me?you must be joking mate. i tried a quarter of extra sweet shandy once and fainted.it was far too strong. there must be a different reason

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