Topic: Dhansak Lentil Shortcut

[Malc.]

If your anything like me, alot of evening meals are often spur of the moment. So most of my meals are governed by what I have to hand, prepared and that which are easily made.

Dhansak is not a dish that I have had many times but wish to start doing at home. Now due to space in my freezer, its hard enough finding room for pre-made base never mind portioning up Tarka Dhal to freeze as well.

Whilst at the supermarket yesterday, picking up a few bits, I tried to look for pre-cooked lentils. I failed to find anything remotely like this whatsoever. But I did remember a conversation (not curry related) I had about Pease Pudding.

Only knowing that it was made with spilt yellow peas. I bought a small tin and took it home. I opened it out which revealed a firm mash of cooked split peas. Of course, it wasn't spiced like a Tarka Dhal and was rather bland. However, the lack of taste could be compensated for.

So my question is whether anyone has tried this before or whether you think this might work as an alternative quick fix?

[Razor]

Hi Malc,

Couldn't say for sure whether it would work or not but it's worth a go.

I had a similar chat with CA a while back and he suggested tinned chick peas, and believed that many BIR's/TA do use these in their Dhansak.

Again, I've not tried it but it does seem feasible!

Ray

[Malc.]

Thanks Ray.

Since posting, I have been looking at images and videos of Dhansak, trying to assess what consistency the Dhal should be. Whilst you can find quite a range of images from soft whole lentils to completely mashed down, it would seem that the dry pulp is more popular in the dish.

I have to admit, I have no experience of ever having tried a Dhansak in a restaurant. So I do not know what I should be aiming for but, last night prior to looking into this, the pease pudding that I opened in curiosity, very much resembled images I have seen being used, a dry thick pulp.

So I am going to try this purely to see if it works.

In the meantime, I will of course be trying to work out how to make extra room in the freezer. :

[Stephen Lindsay]

I have heard, somewhat worryingly, that some places put lentil soup in their Dhansak.

[Cory Ander]

I had a similar chat with CA a while back and he suggested tinned chick peas, and believed that many BIR's/TA do use these in their Dhansak

Not tinned chick peas, but tinned lentils Ray (used, as a "time saver", by some BIRs).

You could undoubtedly use tinned chick peas (or any other tinned pulse) to give a similar, but somewhat different, effect/taste/texture.

Either way, just mash them, to the desired consistency, beforehand.

[Malc.]

Not tinned chick peas, but tinned lentils

This is what I was hoping to find. But two supermarkets i've visited so far do not stock them. Which given the fact i'm in Brighton (Bohemian central) I find incredible!