Topic: Reliable BIR Dhansak recipe?

[natterjak]

The forum's a great resource but it can't half be confusing at times, with so many alternative opinions and different recipes for the same dish.  Sometimes I think the only answer is to ask for recommendations...

I'm looking for a BIR Dhansak recipe without pineapple chunks or pineapple juice.  The reason I stipulate that is in my experience there seem to be two schools of thought on Dhansak (based on the BIRs I've visited).  One version is the hot, sweet, sour, thick sauced Dhansak which I adore, the other version has a fruity flavour, includes pineapple chunks and makes me retch!

So it's the former I'm after.  Searching the forum yields more than 10 alternative recipes and trying them all would send me batty hence the request for recommendations.  My previous research suggests that BIRs prepare their Dhansak with a scoop of Tarka Dhal so I'm expecting the first stage in an authentic BIR Dhansak recipe would be a recipe for Tarka Dhal, but I'm open to suggestions on that.

Hopefully someone recognises my description of the two distinct styles of BIR Dhansak and has a reliable recipe to create the former?  TIA

[Tomdip]

Hey natterjack, getting a good dansak is tricky.  In my experience the dall isn't the most important factor as long as it cooked well.

I've cooked gezhs recipe a couple of times and it was very good (I found adding ketchup and soy sauce made it even better with the smokey flavour I enjoy).  I have also made CAs which was also excellent.  from memory gezhs doesn't have pineapple in it so I'd give that a go.

Tom - self confessed dansak lover

[chewytikka]

You need to understand what Tarka Dhal is first, natterjak
It's in two parts Dhal (Red Split Lentils) then Tarka (fresh sliced Garlic, fried in oil)
There is only Dhal, that goes into Dhansak, not Tarka Dhal which is a dish in it's own right.
BIR Dhansak should be  Hot (chilli) Sweet (sugar) Sour (lemon) Thick (Dhal)
Just play around adding these to some base sauce and you'll get it
Here's my recipe for Tarka Dhal
http://www.curry-recipes.co.uk/curry/index.php?topic=5738.msg56825#msg56825
cheers

[natterjak]

Hey natterjack, getting a good dansak is tricky.  In my experience the dall isn't the most important factor as long as it cooked well.

I've cooked gezhs recipe a couple of times and it was very good (I found adding ketchup and soy sauce made it even better with the smokey flavour I enjoy).  I have also made CAs which was also excellent.  from memory gezhs doesn't have pineapple in it so I'd give that a go.

Tom - self confesses dansak lover

Thanks Tom, I'll seek out gezhs recipe and have a look. 

[natterjak]

You need to understand what Tarka Dhal is first, natterjak
It's in two parts Dhal (Red Split Lentils) then Tarka (fresh sliced Garlic, fried in oil)
There is only Dhal, that goes into Dhansak, not Tarka Dhal which is a dish in it's own right.
BIR Dhansak should be  Hot (chilli) Sweet (sugar) Sour (lemon) Thick (Dhal)
Just play around adding these to some base sauce and you'll get it
Here's my recipe for Tarka Dhal
http://www.curry-recipes.co.uk/curry/index.php?topic=5738.msg56825#msg56825
cheers

Thanks for setting me straight on that - I think I first got the impression that tarka dhal was added to make dhansak by reading Kris Dhillon's Curry Secret book but of course that's not definitive as we all know.  I'm grateful for your correction and will use dhal alone.  Will be checking out your recipe and giving it a try, maybe even later today!

[Tomdip]

I've used plain boiled lentil mush to make dansak and it works perfectly well, giving that thick, smokey sauce we both seem to look for in a dansak.

[Malc.]

I know i've asked this before but has anyone tried using Pease Pudding instead of split red lentils?

[natterjak]

I was inspired by CT's "just try it" attitude and improvised my own recipe last night, frying chopped garlic in oil then adding chicken, 1.5TBS mix powder, 1TSP chilli powder, 1TSP methi, 1TSP salt, then about 1.5 ladles of base sauce and about 1 ladle of dhal.  later in the cooking some chopped coriander went in with a couple of good long squirts of Jif lemon and about 1.5TBS sugar.

Don't know why I'm typing it all out like it's a recipe though as it was pretty shocking, not really close to dhansak at all.  Actually that's harsh, it wasn't shocking it was quite tasty although oversweet and tasting too much of "gravy" and not enough of lentil.  Next time I make it I'll not bother with chopped garlic at the start but will use some G&G paste instead, will use less base sauce and more dhal and will put in less sugar.  Hopefully that will get me closer.

I also think I cooked my dhal in too much water as I followed the proportions from the start of Kris Dhillon's Tarka Dhal recipe (half cup lentils to 3 cups water).  It came out very soupy unlike Chewytikka's thick block of dhal.  Mind you, I need it to be liquid to give the kind of cook time I need to get my chicken ready (as I start with raw chicken not precooked).

It wasn't a complete disaster, it's a start on which to build but I'll also check out a few other recipes for ideas.

[natterjak]

Just looking at this video...

http://cbm-mick.blogspot.com/2010/03/blog-post.html

... and the sugar is added at the frying stage, before the base sauce.  Maybe that's the trick?  Rather a lot of sugar too, 1.5 chef's spoonfuls!

[Curry Barking Mad]

Just looking at this video...

http://cbm-mick.blogspot.com/2010/03/blog-post.html

... and the sugar is added at the frying stage, before the base sauce.  Maybe that's the trick?  Rather a lot of sugar too, 1.5 chef's spoonfuls!

Hi Natterjack,
When I videoed Chef Fokrul cooking his Dhansak I was staggered by the amount of sugar.
It was too much for for me but he said it was one of his most popular dishes.
There wasn't that much base added either.
Did you notice his technique of scraping down the caramelising sauce on the side of the pan?
Cheers,
Mick