New Recipes Chana Dhansak - ★Cooking Recipes★

Try Nadia's take on this classic Indian dish.
Directions for: Chana Dhansak

Ingredients

Ghee

cup unsalted butter

Dhansak

tsp cumin seeds

tsp fennel seeds

tsp coriander seeds

tsp cardamon seeds

tsp sesame seeds

tsp peppercorns

1 Tbsp turmeric, ground

3 cloves

tsp nutmeg, ground

tsp cinnamon, ground

tsp fenugreek seeds

Curry

2 clove garlic, smashed

1 fresh red chile pepper, minced

1 knob fresh ginger

1 red onion, diced

4 cup organic vegetable stock

2 Tbsp tamarind paste

2 Tbsp dried split red lentils

1 sweet potato, diced

1 cup canned chick peas, drained

tsp sea salt

cup minced fresh cilantro

1 small yellow onion, sliced 1/4 thick

Canola oil, for deep-frying onions

Directions

Ghee

1. Simmer butter in saucepan on medium-low heat for 10-15 minutes. Do not stir; delicately skim off froth. When there are golden brown protein bits at the bottom, and the butter begins to turn an amber colour, take off the heat immediately. Let cool for 30 minutes, then strain through a cheesecloth into a jar.

Dhansak

1. Heat dry pan on medium-high. Throw in cumin seeds, fennel seeds, coriander seeds, cardamom seeds, sesame seeds, peppercorns, turmeric, cloves, nutmeg, cinnamon, fenugreek seeds, and toast for a few minutes, stirring continuously, until fragrant.

Curry

1. Heat canola oil in pan over medium-high. Add yellow onion slices and fry until dark and crisp, 3 to 5 minutes. Drain.

2. Heat 4 tablespoons of ghee in a saucepan on medium. Throw in garlic, red chili and ginger. Saut for one minute, until garlic is golden. Add red onion, and saut for 12 minutes until caramelized. Add dhansak spice mix, stir, and saut for one more minute. Deglaze a saucepan with organic vegetable stock. Add tamarind paste, split red lentils and sweet potatoes and simmer for 15 minutes. Add chickpeas, cilantro, mint and sea salt and heat through for 5 minutes. Remove garlic and ginger pieces, add chickpeas and sea salt and heat through for 5 minutes.

3. Spoon it into a bowl. Sprinkle with cilantro and top off with fried onion slivers. Serve with brown rice, naan, or whole wheat pita.

See more: Vegetables, Vegetarian, Beans, Indian, Main, Dinner, Lunch