The very original taste of the traditional Iranian dish dhangsak gained unprecedented popularity in India, from which the historical homeland of the dish was successfully forgotten.
Dhansak combines both sharp and sweet taste notes, and in the recipes of this article we will supplement the dish with sweetish meat of shrimp.
A simple and delicious dhangsak with shrimps
Ingredients:
For curry filling:
- onions - 1 pc .;
- garlic - 4 cloves;
- tomatoes - 3 pieces;
- turmeric - 1 teaspoon;
- garam-masala - 1 teaspoon;
- cardamom - 4 pcs .;
- vegetable oil - 4 tbsp. spoons;
- water - 1 item;
- salt - to taste.
For dhansaka:
- King prawns - 16 pieces;
- red lentils - 1 item;
- onion - 1/4 pcs .;
- Ground curry - 2 tsp.
- ground chili - 1 teaspoon;
- cayenne pepper - 2 pcs .;
- garlic - 1 clove;
- vegetable oil - 5 tbsp. spoons;
- pineapple juice - 1/4 of a century;
- fresh coriander;
- garam-masala - 1 teaspoon;
- juice of 1 lemon.
Preparation
Let's start with refueling: onion cut into large half rings, tomato blanch and cut into quarters. We put the vegetables in a frying pan with vegetable oil and garlic and fry until the onion is soft, and the tomatoes do not begin to turn into puree. Now add half the water to the frying pan, stew for 5 minutes, pour out the remaining water and add the spices. We mix well, stew for another 5 minutes and we rub everything with a blender.
Now fill the pan with water and cover it with lentils. We quench the lentils about 30-40 minutes until soft, after which we let it drain. From curry and chili powder make the paste, diluting the spices with lemon juice. Finely chop the onions together with cayenne pepper, add the chili paste, stir and fry for about 30 seconds. We put shrimps in the pan and continue cooking until they turn pink. Add half of the previously prepared filling, stew for 5 minutes and pour pineapple juice. Put the lentils. We extinguish dhansak 5 minutes, add refueling if necessary, so that the prepared dish turns out thick and fragrant. In the end, we cook the dish with garlic, fresh coriander and cayenne pepper, add a little lemon juice and let it rest. We serve a dish of rice, or fresh cakes.
Dhansak with green chili and cinnamon
Ingredients:
- red lentils - 300 g;
- vegetable oil - 2 tbsp. spoons;
- cardamom - 6 seeds;
- mustard grains - 3 tsp.
- Powder of chili - 2 tsp.
- turmeric - 2 tsp.
- Ground cinnamon - 2 tsp.
- onions - 2 pcs .;
- root of ginger (grated) - 1 teaspoon;
- garlic - 4 cloves;
- green chili - 3 pcs .;
- shrimp - 700 g;
- pineapple - 1 piece;
- tomatoes - 8 pcs .;
- fresh coriander;
- salt, pepper - to taste.
Preparation
Lentils fall asleep in a pot of water, season with salt and pepper and put on fire. We bring the liquid in a saucepan to a boil, and then reduce the heat and cook the lentils until soft for about 20 minutes.
While the lentils are brewed, heat the vegetable oil in a frying pan and fry all the dry spices on it for about 2 minutes. Once the spices change color,
Peeled shrimp fry in spices until discoloration. Following the shrimps, slices of pineapple, lentils and a little warm water are sent to the pan, so that the mixture is not too thick and dense. Tushim Dhansak 5 minutes, salt, pepper and savor fresh coriander.
Ready meals can be eaten with toast, wrapped with pita or traditional Indian flat cakes chapati . Before serving, dhansak should take a little bit of it, and refresh the flavors of the dish with a little lemon juice.