Topic: CA's Chicken Dhansak

[Cory Ander]

I'm quite confused though.  My recollection of Dhansak some, 20 odd years ago, was that of a dish that was mild, sweet and really moreish...[I'm beginning to think that my assumption of what a Dhansak should be, could well be wrong

Not necessarily wrong, but my definition is "medium hot, in a sweet and sour sauce, with lentils".  That's my recollection of those in the South anyway.

I see no problem with reducing the chilli if you prefer it to be milder.

[Razor]

Hi CA,

That's my recollection of those in the South anyway.

That's what I'm starting to think, that a southern Dhansak may be hotter than a northern (England) Dhansak.

Hot, sweet and sour, sounds delicious to me and so I will make it spec but my wife is getting fed up of Korma and CTM, so I'm trying to suggest alternatives and from memory, Dhansak would be perfect.

I will leave out the chilli powder for her CA, and see how it goes.

Many thanks,

Ray

[Tomdip]

I recommend Stephens chicken chasni as a lovely korma/CTM alternative Razor. Made it for chilli-dodging missus with no chilli in it and she was very taken with it.

[jamieb728]

Hi

Like i said in an earlier post i have never tried a dhansak in a bir so didn't have anything to compare this to but it has great flavour i myself prefer to use natural juice rather than syrup just because i can always make it sweeter if need to, i made this dish really for the missus as she likes the sweet and sour of a pathia and she really enjoyed it. Anyway with razor on about the heat of the dish I'm from the midlands so again it could differ region to region but here is the write up on the takeaway menu from my local bir. A persian origin dish cooked with lentils, this tends to be a medium taste yet derives a piquant richness from spiced ghee, lemon juice & fresh spices to taste sweet & sour with or without pineapple on request i dint no if this differs from description around the country?

cheers
Jamie

[Stephen Lindsay]

I've never thought of a Dhansal as being as hot as a madras, always mild to medium heat, e.g. like a Bhuna or Dupiaza. As I am in Scotland, maybe the Northern divide extends to here too.

[jamieb728]

Hi

To be honest i would put this dish in the medium catagory even with the fresh chillies in the dhal and the chilli powder in the final dish the flavour that comes through from the dish definatly out weighs the heat

Jamie

[Razor]

Hi Stephen,

I've never thought of a Dhansak as being as hot as a madras, always mild to medium heat, e.g. like a Bhuna or Dupiaza. As I am in Scotland, maybe the Northern divide extends to here too.

That is how I would describe Dhansak too

Ray

[Razor]

Hi CA,

I gave your Dhansak recipe a go tonight with just 2 modifications. 

1) I left out the chilli powder,

2) I used a different Tarka Dhal recipe.

It was sweet, It was sour, It was garlicky (from the dhal) It was beautiful ;D

Very much how I remember Dhansak from over 20 years ago.  I actually think it would have been even better with the addition of chilli powder but as I made this mainly for the wife and kids, I thought it best to leave it out on this occasion.

Mine wasn't as dark as yours CA but I put that down to the lack of chilli powder too.

All in all, a very pleasent, fresh tasting curry, enjoyed by all.

Many thanks,

Ray

[Cory Ander]

Glad to hear that you (and your wife and kids?) enjoyed it Ray 

Regarding the lentils, some (most?) BIRs will simply use tinned 

[Cory Ander]

Incidentally, I made a Chicken Tikka Dhansak (subsitutiing plain chicken for chicken tikka) for today's dinner: