Dhansak
Lentils, mung beans and celery simmered on the stove and spiced with ginger and turmeric for a British curry-house dish.
2 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 1
In a pot simmer the beans in 2-3 cups of water for 20-30 min or until beans are tender. It doesn't matter if they end up really liquidy since you need to add water later on anyways.
- 2
In a separate pan lightly cook the onion, garlic and ginger. Once the beans are cooked, mash them to form a type of paste, although lumps don't really matter.
- 3
Add all the veggies (including cooked onion mixture), turmeric, cumin, salt and pepper to the pot with the beans and extra water for simmering.
- 4
Simmer the mixture for 1-1/2 to 2 hours, adding water as needed to keep it the consistency of a really thick soup.
- 5
At the end of the cooking, add the pepper, garam masala and chopped cilantro. Serve over a bed of rice with some heated naan bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
