Vegetarian Dhansak, fragrant spices

The first time I made this, it was originally a Chicken Dhansak.  Then, after tasting, there was a prompt declaration 'didn't require chicken.'  Chicken has not featured thereafter.

The spices really sent this off the charts and I added a soft boiled egg as egg and curry flavours work so well together.

The soft(ish) boiled egg was pricked lightly at the wider end and simmered for 6.5 minutes at sea level. After dousing in cold water and cooling,  peel the shell under gently running tap water.  Perfect, there's more though, the egg is only a garnish

A lovely fragrant spice paste with fresh ginger and garlic, cumin, coriander, mustard seeds, black pepper, fennel, green chillies and red chilli powder starts us off.  (The original recipe suggested fenugreek seeds that I've never owned and some cinnamon that was forgotten).

Green birds eye chillies add both extra heat and a welcome touch of sour.

Whole red lentils are also a favourite, split would also be fine...

Onwards and upwards..

Serves 3:

1/2 a large onion, sliced in 1/4 rings

1 TBSP veg oil (rice bran)

1/4 tsp salt

Paste (ground):

3 cloves of garlic

5g fresh ginger

1 tsp ground cumin

1.5 tsp ground coriander

1/4 tsp black mustard seeds

1/4 tsp black peppercorns

1/2 tsp fennel seeds

1/2 tsp red chilli powder (kashmiri)

2 green birds eye chillies

1 TBSP water

200g inexpensive tinned plum tomatoes

100g whole red lentils, rinsed

400ml water

1 medium sweet potato, peeled and diced

1 aubergine, cut into fingers and wok charred.

If you're still awake..these are all very accessible ingredients.

1 TBSP tamarind paste (it freezes well)

1/2 tsp sugar

1/2 tsp garam masala

Method:

Fry the onion in oil, with salt until golden (lid on for 6 to 10 minutes).

Add the paste, stir fir 2 or 3 minutes over a low heat.  The fragrance is heady.

Add tomatoes, cover and cook for 10 minutes over a medium heat.

Add the sweet potato,  rinsed lentils and 400ml water.

SImmer for 5 minutes.

Add wok seared aubergine (half an aubergine pictured) the wok gives a pleasant char without a need for too much oil..

Cover and cook until tender, 10 minutes over a gentle simmer.

Add tamarind, garam masala and sugar, taste and adjust the seasoning. 

Serve with the boiled egg.

More vegetarian Indian favourites:

Red Lentil and Sweet Potato Soup, Paneer Croutons

Paneer Stuffed Pepper