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

Quote from: Madrasandy on January 22, 2016, 11:07 AM...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.

spot on Mike (Chewy)

best, Rich

Very informative ct , thanks 

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