Red lentil Curry and an easy Pork Dhansak recipe

 

This recipe is from one of my favourite cook books; 'Exotic Curry Book', bought at 'The Works' twenty odd years ago for about a £1 which features many unusual recipes, often simplified, such as this one. 

Pages of my curry book are covered with the remnants of spices; mostly turmeric. Every recipe I've made from it works, from aubergines stuffed with peanuts, lamb & mint curry to pork and pineapple, and many Indian dishes on this blog.

Anyway you may have bought 'take away' dhansaks which have a sloppy lentil gravy, this is anything but, this recipe is anything but watery. And err, no pineapple.

Red lentil curry

Sautee an onion to softened, add garlic, then some madras curry powder, some chilli powder fry a few more seconds and then add half a tin of chopped tomatoes, simmer for a few minutes. Then remove the sauce from the pan into another dish. Add a mug of red lentils to the pan and simmer till softening, be careful don't let the lentils become too wet, don't overcook them, then add back the tomato mixture and mix. This red lentil curry is a nice side dish or supper with chutney and bread. And another day part of a great dhansak.

Pork Dhansak

So trim the fat off some pork steaks and cut into bite sized pieces. Put in a casserole dish, chop an onion and add, several creamed garlic cloves, a tablespoon of coriander, teaspoon of garam masala, salt, sugar, chilli powder, a teaspoon of white pepper, ginger powder, a teaspoon of cardamon seeds. Half a tin of chopped toms and the same of water. Put in the oven for about an hour.

Take out your casserole dish and add some of the lentil mixture proportionate to the pork mix and cook for another half an hour.

I hope you enjoy this spicy, sweet and sour, slightly exotic dhansak.