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Dhansak hails from the Parsi community of India, Zoroastrians who arrived from Persia to Western India around Mumbai.
This dish consists of vegetables, which are cooked alongside lentils and flavoured with spices including cumin and ginger. By using lentils and a number of spices, it combines elements of both Persian and Gujarati cuisine.
Combining influences from both Persian and Gujarati cuisine, Dhansak is an iconic staple of Indian cooking and a firm favourite amongst foodies the world over. Combining soft lentils with juicy vegetables, tender meat and gentle spices, this wonderful dish is slow-cooked to offer a tender, hearty bite in every mouthful; perfect for warming up a cold night, or for when you fancy something with a little more gusto.
Ginger & Garlic Paste Tyga Masala No. 6 Tyga Masala No. 2 Tyga Masala No. 14
You will need to buy: 1 Medium Butternut Squash 1 Aubergine 3 medium onions 3 tbsp vegetable oil/ rapeseedoil/olive oil 1 tbsp tomato puree 100g canned chopped tomatoes 75g red split lentils 1/2 tsp sugar or agave nectar Juice of a lemon 1 tsp of salt 300g rice
Vegetarian alternative - Cauliflower and Potato
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 14: (Kashmiri Chilli, Garlic powder).