Flavorful Dhansak Curry with Lentils

Why You’ll Love This Recipe

This Dhansak Curry delivers complex, restaurant-style flavor with straightforward steps. The mix of lentils and spices gives it a rich, creamy texture without the need for heavy cream, and it’s versatile enough to make with or without meat. Whether you’re a curry connoisseur or new to Indian dishes, this recipe offers warmth, depth, and a touch of sweetness that sets it apart from other curries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red lentils (masoor dal)
• Yellow split peas or chana dal
• Boneless lamb, chicken, or vegetables (optional)
• Onion
• Garlic
• Ginger
• Tomatoes (fresh or canned)
• Fresh spinach or fenugreek leaves (optional)
• Tamarind paste or lemon juice
• Brown sugar or jaggery
• Garam masala
• Ground cumin
• Ground coriander
• Turmeric
• Cinnamon
• Cloves
• Cardamom
• Bay leaf
• Red chili powder or paprika (adjust to taste)
• Salt
• Oil or ghee
• Fresh cilantro (for garnish)

Directions

1. Rinse the lentils and split peas thoroughly. In a pot, add lentils, split peas, water, turmeric, and a pinch of salt. Simmer until soft and partially broken down (about 30–40 minutes).
2. Meanwhile, heat oil or ghee in a large skillet or Dutch oven. Sauté chopped onions until golden brown.
3. Add minced garlic and ginger, cooking until fragrant.
4. Stir in chopped tomatoes and cook until they break down and form a thick base.
5. Add ground spices: cumin, coriander, garam masala, cinnamon, chili powder, and cloves. Stir well and cook for a couple of minutes.
6. If using meat, add it now and brown on all sides. If making it vegetarian, skip to the next step.
7. Pour in the cooked lentils and their cooking liquid into the skillet. Stir to combine and simmer for 20–25 minutes until the flavors meld.
8. Add tamarind paste or lemon juice, brown sugar, and greens if using. Simmer for a final 5–10 minutes.
9. Taste and adjust seasoning with salt, sugar, or spice as needed.
10. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Make it vegetarian by skipping the meat and adding vegetables like eggplant, pumpkin, or sweet potatoes.
• For a vegan version, use oil instead of ghee.
• Add pineapple or dried apricots for a sweeter touch.
• Use canned lentils to reduce cooking time, though dried lentils give better texture and flavor.
• Swap tamarind for lemon or lime juice if unavailable.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or stock to loosen if needed.
Dhansak also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What makes Dhansak different from other curries?

Dhansak combines lentils with spices and sweet-sour notes, often including meat, making it richer and more layered than most curries.

Can I make Dhansak without meat?

Absolutely. Dhansak is just as flavorful when made with vegetables or legumes alone.

What type of lentils work best?

A combination of red lentils and yellow split peas offers the best texture and depth. Red lentils cook down for creaminess, while split peas add body.

How spicy is Dhansak curry?

It’s moderately spiced. You can control the heat by adjusting the chili powder or omitting it for a milder version.

Can I use canned lentils instead of dried?

Yes, but adjust the cooking time since canned lentils are already cooked. Dried lentils offer better texture and flavor.

What can I serve with Dhansak?

Serve it with steamed basmati rice, naan, or parathas. A side of cucumber raita complements the flavors well.

What if I don’t have tamarind paste?

You can use lemon juice or a splash of vinegar for the tangy element.

Is Dhansak traditionally sweet?

Yes, a touch of sweetness from sugar or jaggery balances the spice and acidity, which is characteristic of the dish.

How thick should Dhansak be?

It should have a thick, stew-like consistency—rich and hearty but not too dry. Add water or stock to adjust.

Can I double the recipe?

Yes, this recipe scales well. Just use a larger pot and adjust cooking times slightly if needed.

Conclusion

This Flavorful Dhansak Curry with Lentils is a soul-warming dish that brings bold spice, rich texture, and balanced taste to your table. Whether you make it with meat or keep it plant-based, its sweet, sour, and savory harmony makes it a standout curry. Make a batch for dinner and enjoy the leftovers even more the next day—it only gets better with time.

Flavorful Dhansak Curry with Lentils

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This Flavorful Dhansak Curry with Lentils is a rich, spiced dish combining red lentils, split peas, and optional meat or vegetables in a sweet, sour, and savory sauce. A fusion of Persian and Indian flavors, it’s hearty, comforting, and deeply satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Simmering
• Cuisine: Indian
• Diet: Vegan

Ingredients

• 1/2 cup red lentils (masoor dal)
• 1/2 cup yellow split peas or chana dal
• 1 lb boneless lamb, chicken, or vegetables (optional)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups tomatoes (fresh chopped or canned)
• 1 cup fresh spinach or fenugreek leaves (optional)
• 1 tablespoon tamarind paste or 2 tablespoons lemon juice
• 1 tablespoon brown sugar or jaggery
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 2 cloves, ground or whole (remove before serving)
• 2 cardamom pods, crushed
• 1 bay leaf
• 1/2 teaspoon red chili powder or paprika (adjust to taste)
• Salt, to taste
• 2 tablespoons oil or ghee
• Fresh cilantro, chopped (for garnish)
• Water or vegetable/chicken stock, as needed

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Instructions

1. Rinse red lentils and yellow split peas thoroughly. In a pot, combine with 4 cups water, turmeric, and a pinch of salt. Simmer over medium heat for 30–40 minutes until soft and partially broken down. Set aside.
2. Heat oil or ghee in a large skillet or Dutch oven over medium heat. Sauté chopped onions until golden brown.
3. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.
4. Stir in chopped tomatoes and cook until soft and thickened, about 5–7 minutes.
5. Add cumin, coriander, garam masala, cinnamon, chili powder, cloves, cardamom, and bay leaf. Stir and cook for 1–2 minutes.
6. If using meat, add it now and brown on all sides for 5–7 minutes. For vegetarian, skip this step.
7. Add the cooked lentils along with their cooking liquid to the skillet. Stir well to combine and simmer for 20–25 minutes until thick and flavorful. Add more water or stock if needed.
8. Stir in tamarind paste or lemon juice, brown sugar or jaggery, and spinach or fenugreek if using. Simmer for another 5–10 minutes.
9. Taste and adjust seasoning with salt, sugar, or spice as needed.
10. Remove bay leaf and whole spices if used. Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

• For a vegan version, omit meat and use oil instead of ghee.
• Dried lentils give the best texture, but canned lentils can be used for speed.
• Add vegetables like pumpkin, eggplant, or sweet potatoes for more body.
• Adjust the sweetness and tanginess to taste—Dhansak should be balanced.
• This curry tastes even better the next day as the flavors deepen.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 390
• Sugar: 6g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 13g
• Protein: 20g
• Cholesterol: 0mg