What is Dhansak?
dhansak is Indian meat and lens. Parsi bowl, which was traditionally made using goat meat and served with brown rice. It has become common to find a dhansak made of chicken or lamb and can even be a vegetarian food.
Like many curry, there are some flexibility in the ingredients that are used in the production of Dhansak, but the basic elements are the same and produce rich, spicy, sweet and kit. Like protein, food usually includes pumpkin or eggplant, although other vegetables can be replaced. Oil, onions, salt and tomatoes are always included.
lens, or dhal , are a very important part of Dhansak, giving the sauce a rich walnut taste. The lens is usually purchased and the skin is usually divided, so they usually do not have to soak before cooking, even if their soaking can help shorten the cooking time. The lens, which is often used in Dhansak, include red, yellow, green and black varieties. Beans and saw peas are also used.
The paste is usually made of garlic, ginger, cumin seeds, coriander and cinnamon rods. This paste also includes fenugreek seeds, black mustard seeds, black pepper, fennel seeds and red chilli. Some variants also contain hunger and nutmeg. Other components characteristic of Dhansak include Garam Masala, cardamom, cloves, chilli and tumerical. The acidic element of this curry is provided by tamarindic paste and sweetness is ensured by sugar or jaggers.
It is a common way to produce dhansak is to first create a paste by cleaning the ingredients along with a little water. The oil is then heated in the pan and the onion is roasted until soft and golden brown. Salt and paste are added and cooked for a few minutes until all the moisture in the pan has dried. Tomatoes and a small amount of water are added to the paste and onion and the mixture is boiled for a few minutes to allow the spices to develop their taste.
The meat is then added to the pan. After the meat was browned, the lens and the water and the mixture are added and the mixture is boiled. After short cooking, the eggplant is mixed and left to cook until it starts softening, at this point the pumpkin is added. The curry is then covered and cooked until the vegetables are soft and the meat is boiled.
To complete Dhansak, the tamarind paste is mixed together with Garam Masala and Jaggers. Some lens is often crushed to thicken the sauce. The completed curry is decorated with either coriander or mint leaves and then served.