Comments on: No Indian miracle

By: Steve

Steve — Wed, 20 Feb 2013 21:00:31 +0000

This is a superb dhansak. Much better than you will get in a takeaway. Just make sure you add a couple of pints of water. All the family loved it. Added Lime at the end and balanced with sugar and salt. Enjoy

By: Christine

Christine — Sat, 26 Jan 2013 14:09:38 +0000

quick question– I want to make this tomorrow! are the red chiles dried or fresh??

By: Curry Fan

Curry Fan — Mon, 21 Jan 2013 17:00:31 +0000

Thanks for the great recipe Mallika! I’ve been trying to recreate the amazing hot and sour flavours of a Dhansak at home for years and this recipe absolutely beats all of my previous attempts. Like one of the posts above, I think a tiny bit of lemon juice right at the end is the only thing I changed.

Thanks again and ‘Keep on cooking’!

By: Julia

Julia — Tue, 18 Dec 2012 09:53:41 +0000

Thank you so much for this recipe, it rather difficult to find a dansak recipe without the dreaded pineapple. Made it for a dinner party and was an enormous success.

By: Kiri

Kiri — Wed, 21 Nov 2012 11:37:29 +0000

Ijust have to say that this is an AMAZING recipe! Dhansak is my favourite curry and this is absolutely, ridiculously delicious and one I will be making again and again!

By: Matt Mullen

Matt Mullen — Mon, 13 Feb 2012 10:06:29 +0000

Not sure if you’re still around to see these, but this recipe looks fantastic, I can’t wait to try it. I have to go get myself a pressure cooker though. My parents had some Indian friends when I was growing up who moved back to India, and my biggest memory of their house was the whistle of the pressure cooker along with the smell of the curries!

By: eddie

eddie — Sat, 31 Dec 2011 10:36:41 +0000

this is the first indian recipe that i have tried
that actually worked!!!!!
even my ever critical wife liked it

many thanks

By: Martin

Martin — Mon, 31 Oct 2011 21:16:54 +0000

I will be making this saturday morning but will end up using a slow cooker instead of a pressure cooker. Hope this will be ok. i think i will have to add a little extra water as it will be longer cooking. if i have to i can stick it on the hob to simmer if to watery

By: Heather

Heather — Mon, 22 Aug 2011 00:38:25 +0000

If you find, as I do, that sweet potato is a chore to peel & chop, microwave it until it softens then bake briefly in a hot oven. Slice just through the skin around the middle. The skin will then twist off the flesh, often cleanly enough that is doesn’t break or leave any flesh behind. Even if it does, you can easily scrape it out with a spoon. As a bonus, you’re left with the skin to crisp up in the oven and eat.

By: Lucy

Lucy — Sun, 19 Jun 2011 09:56:36 +0000

Found you by a very happy accident, just tried this and it was fantastic, book marked and now planning menus to trawl through all your recipes, many thanks