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Dhansak By The Curry Kid


4 tablespoons of vegetable oil

1 small grated onion

2.5 tablespoons of tomato paste mixed with 4 tablespoons of water

1 teaspoon of ginger, grated or paste

1.5 teaspoons of garlic, grated or paste

1 tablespoon of mix powder or curry powder

3/4 teaspoon of coriander powder

1/4 of a teaspoon of cumin powder

1/4 of a teaspoon of turmeric powder

1/4 of a teaspoon of salt

1 teaspoon of chilli powder

1-2 tablespoons of sugar (add 1 to begin with, you can always add more later if required) 1/4 teaspoon fenugreek leaves

6-8 pieces of meat, vegetables, tofu or paneer

5 to 10 tablespoons of precooked lentils (see recipe below)

2 teaspoons of lemon juice

500 millilitres of hot water

Pre-cooked lentils (makes 4 portions)

3 tablespoons of vegetable oil

1 tablespoon of ginger and garlic paste 1.5 teaspoon of salt

125 grams of split red lentils

750 millilitres of water

Add all the ingredients to a pan and bring to the boil

Reduce to a simmer for 30 minutes stirring every couple of minutes to ensure the lentils do not stick and burn Split into 4 portions and refrigerate for up to 3 days or freeze for up to 6 months.


1. heat the oil in a pan on medium heat and add the onions frying until soft.

2. when the onions have softened add the tomato paste and fry off for a minute or two 3. add the ginger and garlic and stir in, fry for another 30 seconds

4. add the mix powder, coriander powder, cumin powder, turmeric powder, salt, chilli powder, sugar and

fenugreek then stir in well and cook for 1-2 minutes to develop the flavours.

5. ensure your water is hot then add it slowly. Stir and bring back to the boil, leave to simmer for 2-3 minutes

stirring occasionally

6. add in the lentils and stir in thoroughly then add the lemon juice and meat and coat in the sauce to prevent it

drying out

7. stir through then simmer for 3-5 minutes, stirring occasionally until the sauce reduces and thickens to your

desired consistency


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