Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 cup split red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 2 cups water
- Salt, to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a dry pan, roast the cumin and coriander seeds until fragrant. Grind them into a fine powder using a blender or food processor.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent.
3. Add the minced garlic and ginger paste to the pot and cook for another minute.
4. Add the ground cumin and coriander, turmeric powder, garam masala, paprika, and chili powder to the pot. Stir well to combine.
5. Add the split red lentils and water to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are soft and cooked through.
6. Using an immersion blender or transferring the mixture to a blender or food processor, blend the lentil mixture until smooth.
7. Add the prawns to the pot and cook for 5-7 minutes, or until they are pink and cooked through.
8. Season with salt to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 7g
Saturated fat: 1g
Cholesterol: 200mg
Sodium: 600mg
Total carbohydrates: 30g
Dietary fiber: 10g
Protein: 30g
Substitutions for ingredients:
- Prawns can be substituted with chicken or lamb.
- Split red lentils can be substituted with yellow lentils or chickpeas.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add vegetables such as spinach, eggplant, or pumpkin to the dish.
- Use different types of seafood such as scallops or mussels.
- Add a dollop of plain yogurt on top of the dish before serving.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Adjust the spice level to your liking by adding more or less chili powder.
- Serve with rice or naan bread.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro or chopped green onions.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the lentils are too thick, add more water until desired consistency is reached.
- If the prawns are overcooked, they will become tough and rubbery.
Food safety advice:
Make sure to cook the prawns until they are pink and cooked through to avoid foodborne illness.
Food history:
Dhansak is a popular Indian dish that originated in the Parsi community of India. It is traditionally made with meat and vegetables in a lentil-based sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian