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Indian Lentil Dhansak | Creamy & Aromatic
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich wärmendes Parsi-Curry für den Herbst: Zarte rote Linsen treffen auf saftigen Hokkaido-Kürbis, frischen Spinat und aromatische Gewürze wie Kreuzkümmel und Garam Masala. Perfekt serviert mit lockerem Basmatireis!
Ingredients
Preparation method
Preparation & cooking rice
Rinse the red lentils thoroughly in a fine-mesh sieve under cold running water. Wash and deseed the Hokkaido pumpkin, then cut it into bite-sized cubes of approx. 1.5 cm. Peel and finely chop the onion, garlic, and ginger.
Cook the basmati rice in lightly salted water according to the package instructions and keep warm.
Starting the dhansak & simmering
Heat the vegetable oil in a large pot. Sauté the chopped onion for 3 minutes until translucent. Add the garlic, ginger, ground cumin, and garam masala, stirring continuously for 1 minute until the spices are wonderfully fragrant.
Chef's tip
Parsi tradition: In Parsi cuisine, dhansak is traditionally served with caramelized rice. A pinch of brown sugar added while sautéing the onions for the rice imparts a delicate sweet note.
Meal-prep tip: The dhansak tastes even more flavorful when reheated the next day, as the spices infuse wonderfully overnight.
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