Prawns work well with this sweet and sour dish. Dhansak originates from Persia (Iran) although the chefs of the day would have used meat for this dish. Lentils and mixed vegetables are added to some Base Curry Sauce, with sugar and lime (or lemon) juice adding the sweet and sour tastes. Large prawns soak up those flavours nicely.
What you need… • 120g red split lentils, washed and well rinsed • 3 Tablespoons ghee • 600ml Base Curry Sauce • 1 Tablespoon tomato ketchup • 600g prawns, shelled and deveined • 400g mixed (frozen or tinned) vegetables, cut into small pieces • 1 green chilli, chopped • 1 Tablespoon sugar • 1 Tablespoon lime or lemon juice (or vinegar) • salt, to taste
How to make it… 1. Boil the lentils with water until cooked (about 25–30 minutes). 2. Heat the ghee in a pan to a medium heat. Add the Base Curry Sauce and cook for 2 minutes. 3. Add the Spice Mix and tomato ketchup, and cook for 3 minutes. 4. Add the cooked lentils, prawns and the rest of the ingredients, mix well and simmer, allowing the flavours to combine until all the prawns are cooked. Add water during the simmer, if needed.