Question:
Do you have a relatively simple recipe for Dhansak? I have tried endless recipes and still cannot achieve that bitter/hot sour taste that most restaurants deliver.

Answer:

Click here for a new Chicken Dhansak recipe  

 
I've been looking into the Dhansak recipe and there is a Chicken Dhansak recipe in my Brit Spice book which I'm not sure you have.

The bitter or hot sour taste could be fenugreek seeds which are added to hot oil to release their pungent and bitter affect or it could be a spice called mango powder or amchoor (in Hindi) which gives the recipe the sour taste.

My Dhansak recipe is below minus the fenugreek. However, if you want to achieve the bitter flavour then do add a quarter teaspoon of the seeds or fenugreek powder to the butter before you add the onions. Do tell me how you get along.

CHICKEN DHANSAK

Serves 2-4

50g/2oz butter

1 onion, peeled and chopped

2 cloves garlic, peeled and sliced

2 green chillies, chopped

1/4  tsp salt

1/4 tsp turmeric

124 tsp ground cumin

1/2 tsp ground coriander

2 chicken breasts, skinned and chopped into equal 2.5cm/1 in pieces

400g/14oz can green lentils (drained and washed)

1 tbsp peeled and grated root ginger

1 tsp double cream

Melt the butter in a saucepan and add the onion, garlic and chillies and then fry for 6 minutes. Add the salt, turmeric, cumin and coriander, and stir for 30 seconds. Tip in the chicken and sear it for 4 minutes, then add the lentils and fry them for 1 minute. Pour in 125ml/5floz water, cover and simmer for 3 minutes. Mix in the ginger. Swirl in the cream, then serve with plain rice or naan bread.