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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.

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

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

Find it online: https://thefamilycooking.com/flavorful-dhansak-curry-with-lentils/