click on image to see larger version I keep raving about the dhansak that T made for me a couple of weeks ago. Granted, it’s not the prettiest looking stew, but it really is delicious! And because T wasn’t as wild about it as I am, there is plenty of it in containers in the freezer for me to have on the nights when we cannot have dinner together.
We first heard about dhansak in 2002 from my sister, who had seen a recipe for it in the cookbook 50 Great Curries of India by Camellia Panjabi. I begged T to make dhansak and he did. And he claimed that he really liked it. I loved it!
And then a couple of weeks ago, when Barbara (Tigers and Strawberries) posted about buying methi (fenugreek leaves), I remembered that we hadn’t had dhansak for ages and begged him again to make it again for me.
So we bought some fresh methi, tamarind, Asian eggplants, tomatoes and chicken. T began to slave away in the kitchen, preparing a feast of aloo gobi, onion pulao and dhansak.
He started by soaking toor dahl. Toor dahl is a small yellow lentil. Note that the toor dahl on the right is a little smaller than yellow split peas on the left (see image).
And I headed off to work. So that is as much as I saw until I got home and walked into the wonderful aromas of my feast all ready to be served.