Enjoy your takeaway. Yes the lentils really add a nice flavour and texture to a curry IMO. Add to that the nice warming heat and...............oh dear, I think I'm off to the kitchen again.

I guess you could use just a little more white sugar. The only reason I decided to add the pineapple was the fact that some recipes have pineapple in. I have never had a Dhansak with it in either and if I hadn't seen it on this site I think I would have been shocked to find it in my curry, but it does seem to be a northern variation. 

Currently listening to the first 5 Van Halen albums. I had forgotten how good these albums are. Knocking up some pilau rice at the same time.

Hi LouP, you could use lemon juice instead of lime. The Shakkar is an unrefined sugar so I think a light brown sugar would do. As for the pineapple juice, I used stuff that was made from concentrate (longlife), not freshly squeezed. It would probably still be quite nice even without the pineapple juice, but I think the others are a bit more important. I only use lime because it just seems slightly more perfumed in smell and flavour. Thanks for trying the recipe and I hope you enjoy it. Please let me know how you get on.     

Quote from: curryhell on February 20, 2015, 05:27 PM
That looks absolutely delicious.  Certainly my kind of texture.   I possibly feel a dhansak coming on sometime soon

Thanks CH, it is currently my favorite along with your NIS that I tried recently. I don't believe this, its 8.25 in the morning and I now fancy a curry.

Quote from: Secret Santa on February 20, 2015, 05:17 PM
It seems that shakkar is one of those English words as would be pronounced by a native Indian speaker along the same lines as how gravy became gahrabi. Anyway it is in fact jaggery but usually roughly granulated rather than as a block.

That is correct SS, it is Jaggery.

Hi guys. Sorry, I've been unable to get to the forum until now. Shakkar is an unrefined sugar and I think any brown sugar would do. This stuff is not hugely sweet but gives a nice, nutty flavour. I got it from a local Asian store.

Hi. This recipe started as a Pathia recipe (not mine, Curried Away) but I have adapted it to get as close as I can to my local curry house Dhansak. This one is pretty close and I would say that it just needs to be a little stronger in garlic. I use lime juice as I think it gives a slightly richer and more perfumed flavour than lemon. The base is JB's base which I now do in the pressure cooker for the first stage and Curry2go (although I use a mix of curry powders, Rajah and TRS) mix powder. My tomato puree is made using double concentrate puree, passata, water and a little TRS tandoori masala. This recipe is without pineapple which is how it is here in the southeast. All measurements are with measuring spoons. I have included a picture, my only memory, as I ate the lot!

Ingredients (In order of use)
2 TBS Oil     
1 Tsp Garlic Paste 
0.5 Tsp Methi Leaves   
1 TBS Tomato Puree (diluted)
1 TBS Mix Powder
1-2 Tsp Deggi Mirch (to taste)
0.25 Tsp Garam Masala (Rajah)
0.25 Tsp Salt   
150ml Base Gravy 
6-8 Pieces Precooked Chicken or Chicken Tikka 
Juice of 1 Lime 
1 TBS Sugar
2 Tsp Shakkar
Handful chopped Coriander
0.5 Cup (dry measure) Precooked Split Red Lentils
1.5  Tsp Mango Chutney 
150ml Base Gravy
2 Tsp Pineapple Juice
0.5 Tsp Butter Ghee (optional)
Coriander and a slice of lemon or lime to garnish

Method
Heat the oil on a medium low heat. Add the Garlic paste and cook out the moisture. Add the tomato and methi. When the sizzling reduces add Mix powder, Deggi Mirch, Garam Masala and salt, mix well and add a touch of base to loosen the mix. Allow the spices to singe then add first ladle of base. Stir well, turn up heat to high and reduce sauce. Add chicken, mix and then squeeze in the lime juice, sugar and Shakkar. Add Coriander and two thirds of the lentils. Mix well and stir in the mango chutney. Add the second ladle of base and the rest of the lentils and cook until the sauce reduces to desired consistency then add the pineapple juice and mix. Reduce heat and add the Ghee. Garnish with coriander and lime.

Sounds like you have the same one as me. Mine is a Braun with a mere 160w too, it just doesn't cut the mustard (or blend the base).

That does look good. I like the name - stabmixer. I think the blades should do the job. Here's hoping that it's the same version as that. Thanks for the info.