Dhansak Spice Paste Food
DHANSAK SPICE PASTE
Some spice pastes contain various colourings and flavorings. This one is natural and will keep for upto one week.
Provided by PinkCherryBlossom
Categories African
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place everything in a food processor and process to a rough paste.
- to store, spoon into an airtight jar, cover with a thin layer of oil and store for upto one week in the fridge.
Nutrition Facts : Calories 43.8, Fat 0.7, SaturatedFat 0.1, Sodium 7, Carbohydrate 9.6, Fiber 2.1, Sugar 3.3, Protein 1.5
MEAT OR TOFU DHANSAK
Dhansak is a hot, sweet, and sour Bangladeshi Dish.
Provided by misterenglish
Time 1h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a small thick bottomed saucepan (with a lid), rinse and cover the lentils with water to twice their depth. Bring to a simmer, and cook on very low heat until all the water has been absorbed and the lentils can be crushed into a paste.
- After starting off the lentils, place the oil in a large heated frying pan (with a lid). Add and fry the onion on medium-high for 5 minutes, stirring frequently until glassy. Add the spice mix, stirring it into the onion, and continue to fry until the oil is seeping out of the spices (add a little water if sticking).
- Add chicken, lamb, or (partially pre-fried) tofu pieces and fry until lightly browned. Add the tomato paste or crushed tomatoes, and stock, and stir them in. Put the lid on the pan, bring to a boil, then turn the heat down and simmer for about 15 minutes.
- Now add and stir in the mashed lentils and the yoghurt, and continue to simmer with lid on for 10 minutes.
- Finally, add the lemon juice, sugar (or sugar substitute), and crushed fenugreek, mix in well and simmer for 15 more minutes. Remove from heat and allow to cool for 10 minutes before serving with boiled Basmati Rice.
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- Make the kachumber: Stir together vinegar and sugar in a medium bowl. Add cucumber, red onion, and cilantro; toss to combine. Cover and chill until ready to serve or up to overnight.
- Make the lamb stew: Heat oil in a Dutch oven over medium. Add onions, and cook, stirring occasionally, until softened and beginning to brown, about 20 minutes. Working with 1 ingredient at a time and stirring thoroughly between each addition, add green chutney, tomato achaar, ketchup, and dhansak masala.
- Add lamb and salt to onion mixture; stir to coat meat evenly. Add 13/4 cups water, and bring to a boil over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until lamb is almost tender, about 1 hour and 30 minutes. Uncover and cook, stirring occasionally, until sauce thickens to a gravy consistency and lamb is fork-tender, 30 to 45 minutes.
- Meanwhile, make the rice: Heat oil in a large saucepan over medium. Add onion; cook, stirring often, until onion is softened and beginning to brown, 8 to 10 minutes. Add cinnamon and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Stir in sugar, and cook, stirring constantly, until mixture begins to caramelize on bottom of pan, about 30 seconds. Add rice; stir until evenly combined. Add 2 cups water. Cover pan with a tight-fitting lid, and reduce heat to medium-low. Cook until water is fully absorbed, 10 to 12 minutes. Turn off heat, and gently stir. Cover pot, and leave it on the hot burner (with the heat off) for 20 minutes. Remove cinnamon stick, if using. Set rice aside until ready to serve.
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