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Desi pub Dhansak recipe
Andrea

Indian pub Dhansak recipe

This Indian Desi Pub Dhansak recipe offers a mouthwatering combination of lentils or meat slow-cooked with a blend of spices, tomatoes, tamarind, and subtle sweetness. A classic Parsi-inspired dish, Dhansak delivers a balanced taste with savory, sweet, and tangy notes, making it a standout meal for any occasion. Enjoy it with basmati rice for a hearty and wholesome dining experience.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients for Base Gravy:
  • 200ml vegetable oil
  • 1.5kg brown onions, peeled and roughly chopped
  • 100g carrot, chopped small
  • 1/2 green bell pepper, chopped
  • 100g potato, roughly chopped
  • 80g ginger-garlic paste
  • 1.5 tsp salt
  • 2 TBSP mix powder (equal parts ground cumin, coriander, and turmeric)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 160g tomato purée
  • 40g coconut block or 80ml coconut milk
  • 1 tsp jaggery or brown sugar
  • 2 liters water
  • 40g fresh coriander stalks, chopped
Ingredients for Dhansak Curry:
  • 3 TBSP vegetable oil
  • 2-3 tsp ginger-garlic paste
  • 1 1/4 tsp mix powder
  • 1/4-1/2 tsp chili powder (adjust to taste)
  • 1/4 tsp salt
  • 2 green cardamom pods, split open
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 330ml+ prepared base gravy
  • 4-5 TBSP tomato paste
  • 800g pre-cooked chicken, lamb, or vegetables
  • 1 cup mixed lentils (red lentils, yellow split peas, and toor dal), cooked
  • 6 chunks pineapple (optional)
  • 1 TBSP jaggery or brown sugar
  • 2 tsp lime juice

Method
 

For Base Gravy:
  1. In a large pot, heat 200ml vegetable oil over medium heat.
  2. Add onions, carrot, green pepper, potato, ginger-garlic paste, and salt. Cook for 5 minutes, stirring frequently.
  3. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
  4. Add mix powder, turmeric, and garam masala. Cook for 1 minute, stirring.
  5. Add tomato purée, coconut, jaggery, and water. Stir well.
  6. Bring to a boil, then cover and simmer for 1 hour, stirring occasionally.
  7. Add coriander stalks a few minutes before the end.
  8. Blend until smooth. Simmer for 20-30 minutes more.
For Dhansak Curry:
  1. Heat a large pan over medium-high heat (around 375°F or 190°C). Add 3 TBSP vegetable oil.
  2. Add ginger-garlic paste and fry for 20-30 seconds until it starts browning.
  3. Add kasuri methi, mix powder, chili powder, salt, and cardamom pods. Fry for 20-30 seconds.
  4. Add tomato paste and cook on high heat until oil separates.
  5. Add pre-cooked meat or vegetables and cook for 5 minutes.
  6. Add 75ml of base gravy, stir, and cook until oil separates.
  7. Repeat with another 75ml of base gravy.
  8. Add 150ml base gravy, cooked lentils, lime juice, jaggery/sugar, and optional pineapple. Stir once.
  9. Cook on high heat for 4-5 minutes, allowing sauce to caramelize.
  10. Adjust consistency with extra base gravy if needed.
  11. Serve hot with naan bread or rice.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you love Indian Pub Desi food, why not try out my delicious vindaloo recipe right here!!!!