Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Madrasandy on January 22, 2016, 07:09 AM
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Im looking to make a Pathia and/or a Dhansak over the weekend, had a browse on the forum and I cant decide which recipe(s) to have a crack at, mainly becauce each one gets derailed by the the usual suspect(s), making peoples notes and observations of the recipe(s) difficult to read through.
Am I right in thinking they are similar but with red lentils added to the Dhansak? Ive never really ordered/eaten/cooked either curry, but on tasting a friends Pathia last weekend thought it was pretty tasty, although not quite hot enough ;)
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Hi MA. The dhansak I make is pretty close to my local t/a and would accept a bit more chilli and even some fresh chillies. I would suggest going easy on the lime juice to start with, maybe just half the lime to start with. The quantity of lentils can also be reduced if need be. It's also made using jb's base which I believe you use.
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SoberRat got there first MA, I was going to say go with his recipe, it make an excellent Dhansak.
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I'll also endorse SoberRat's Dhansak (http://www.curry-recipes.co.uk/curry/index.php/topic,13673.msg116284.html#msg116284). I thought it was really good! Read right through the thread, though, as there are some additional notes relevant to the final recipe.
Here's my attempt (http://www.curry-recipes.co.uk/curry/index.php/topic,13798.msg118404.html#msg118404) at it.
I've tried a few Pathia recipes from the forum and, while I've enjoyed them all, I've yet to discover a 'goto' version.
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I tried a few dhansak recipes off the site. I found Gezhs london style recipe the best. However, I haven't tried sober rats version yet. I'll have to try it.
You need good pre-cooked lentils to make it a decent dhansak!
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MA,
I use CT's without the squash
https://vimeo.com/23790651
London.
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...You need good pre-cooked lentils to make it a decent dhansak!
I use Colin Grigson's Massur Dhal (http://www.curry-recipes.co.uk/curry/index.php/topic,7901.msg69597.html#msg69597) recipe.
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...You need good pre-cooked lentils to make it a decent dhansak!
I use Colin Grigson's Massur Dhal (http://www.curry-recipes.co.uk/curry/index.php/topic,7901.msg69597.html#msg69597) recipe.
Colin's recipe is very good as is CBM's.
London.
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Have to agree that SR's Dhansak is a cracking dish.
I am fond of a Pathia but have yet to find a recipe which I consider to be anything like what I have had in BIR/TA.
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Cheers lads , great info shared there.
Looks like Dhansak it is then :)
Naga ,how much of colin grigsons dhal did you add?
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MA
Your first time cooking, keep it simple and authentic BIR
Pathia and Dhansak were the original and only Hot, Sweet and Sour dishes
on a BIR menu 40 years ago.
Breaking it down -
Pathia has more Chilli powder (nearly Madras) and Lemon with a good CP of plain white sugar.
With big chunky onion and the odd piece of green capsicum.
Dhansak has less Chilli powder, should be hot, but not as hot as Madras.
same sweet and sour.
Authentic was always pre cooked Red Lentil Paste,
Simply boiled to a mush with a little salt and tumeric. nothing else.
(its a plain and simple ingredient, not a spiced Dhal, which is something different altogether)
They both have a sauce with a different look about them than your usual curry.
Pathia should be a medium/thin sauce when cooked with a glazed look about it.
Dhansak should be a medium/thick sauce with less of a glazed look.
A point about Dhansak and cooking correctly, your base should be quite thin
as the lentils thicken the sauce greatly and you can end up with a very dry mud pie. ;D
cheers Chewy
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...Naga ,how much of colin grigsons dhal did you add?
I'm not sure I've quantified the amount of dhal I use, MA. From memory, I would say I add about 100g per person. I usually cook for at least two, so I would reckon it's about a quarter of the finished dhal from Colin Grigson's written recipe. As it's already been soaked then cooked, it's absorbed all the water it's going to by the time it's added to the curry.
BTW, I take on board what Chewy says about plain red lentils. I just happen to like the Massur Dhal, so if you were wanting something with more BIR authenticity, maybe the plain version would suit better.
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spot on Mike (Chewy)
best, Rich
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Very informative ct , thanks :)
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Sorry sr but as tempted as I was to make your recipe I opted for chewys as it just seemed 'right' to my way of cooking.
Your recipe has excellent reviews and I will try it someday and post a review up, thanks for sharing your recipe :)