This was our lunch yesterday and we enjoyed it. The Brown Rice was light with a just a hint of sweetness and so beautifully fragrant. I only wish I had discovered it before. The Dhansak was quite creamy and if I hadn’t cooked it, I wouldn’t have known there was eggplant and pumpkin (not two of my personal favourites) in it! The spices in Dhansak can get heavy and overpowering so it is important not to overdo them, and while it’s a beautiful dish, it is definitely not everyday fare.
The combination of both with the fresh flavours of the Kachumber and the crunch of the Pappads was perfect. If you cannot find Pappads, salted potato wafers are a good alternative. Being the south Indian I am, I think yogurt would have been the perfect way to finish the meal, but then that’s me.
Cooking this meal might seem laborious but it is not. You just need to be organised and have everything prepped and at hand. Then all it takes is putting it all together which doesn’t take all that much time.
The four of us (Alessio, Asha,Pamela and I) and anyone else who joins us, explore cuisines through a new dish/ style of cooking/ cuisine every month. Each of us will share our recipes and, experiences on our blogs.
This month’s Dhansak recipes:
Asha: Mutton Dhansak
Sarah: Easy Chicken Dhansak
Lindsay: Lamb Dhansak Pot Pie
Veena: Vegetarian Dhansak