A traditional, hearty Sunday lunch from the Parsi community. The Dhansak is a dish which combines meat with vegetables and lentils, as indicated by the name - Dhan means grains and sak means vegetables. As an added bonus, these are all cooked together in one pan, which means less washing up!
Try it with lamb, topped with lots of tangy mint sauce (Rafi's favourite).Traditionally served with rice browned with caramelised sugar and fried meatballs (koftas).
This pack will make nearly twice as much food as our standard packs, but any leftovers freeze very well.
Our mixed lentils pack is the correct size for this dish.
Cooking Instructions: Dhansak Curry Pack Instructions
Suggested Ingredients: Lamb, chicken or veg and chickpeas.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Water, Rapeseed Oil, Ground Spices, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger Puree, Food Acids: Acetic, Citric and Lactic Acid, Garlic Puree, Coriander Leaf, Desiccated Coconut, Onion Powder, Tamarind, Garlic Powder, Parsley Leaf, Lemon Juice), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
A Goan dish called 'upkari' meaning chilli and salt.
Ideas for making four curries from one pack!
This is a very traditional accompaniment to the Dhansak, as part of the usual Sunday feast in Parsi communities.
A simple, elegant and fresh-tasting side.
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