Cooked it, loved it. Used red lentils only, because I have SO many red lentils, it's not funny. I have an aversion to eggplant, so replaced with carrot and potato instead. Pumpkin was butternut. Everything else as written. Marvelous. Next time, I'll probably add more into the veggie mix and keep some aside as a base for other things, or as a dip, or an appetiser...maybe a clove of garlic, some coriander stem, 1/4 of a small onion and a de=seeded green chilli. Nothing too dramatic. Not needed for the curry itself, but just enough to lift the lentil/veggie to stand on its own. Lots of possibilities, here. Thank you, Sharmi.
I love dhansak 😋. It's always my dish of choice when I visit "Indian" restaurants in the UK. However, I've lived the last 20 years in Thailand and Singapore, where it is never to found 😢! I must learn how to cook myself!! 😅
Quick question. In several of your videos you recommend using mustard oil. I went to buy some and my options were cold pressed vs I guess regular. Do you recommend one over the other?
Cold press is definitely better\healthier. That's what I use. They may be slightly more pungent, but as long as you heat them up properly to smoking point, it should be fine. Don't overheat them too. 🙂❤️❤️
Thanks for the recipe and the easy-to-follow video instructions, which I followed. The only change I made was to substitute the chicken for some good quality goat meat. Turned out super-delicious! ❤
Happy 2024 Sharmiss 🎉, I love mixed ingredient curry. UK dansak didn't really fit my bill, but this recipe does. No cream. Can't wait to try. Best wishes to you and family for new year. Waz
@SharMissCooking Today here my family will try Parsi food for first time. And probably also is first time they are hearing of Parsi community. 😅 Much love from Bosnia. 👋🇧🇦
Cooked it, loved it.
Used red lentils only, because I have SO many red lentils, it's not funny. I have an aversion to eggplant, so replaced with carrot and potato instead. Pumpkin was butternut. Everything else as written. Marvelous.
Next time, I'll probably add more into the veggie mix and keep some aside as a base for other things, or as a dip, or an appetiser...maybe a clove of garlic, some coriander stem, 1/4 of a small onion and a de=seeded green chilli. Nothing too dramatic. Not needed for the curry itself, but just enough to lift the lentil/veggie to stand on its own. Lots of possibilities, here.
Thank you, Sharmi.
Thanks for the update. Well done. Good choices. 😊👍❤️❤️❤️
Nicely done. Great video and I love your editing. Happy new year 👍👍👍
Thanks. Happy new year ❤️❤️❤️
That looks absolutely delicious 👌👌👌👌👌
Thank you. Give it a try 🙂❤️❤️
this was amazing your a great teacher thank you so much. big love.
Thank you 👍❤️❤️
Just made it and it was lovely thank you!
Thanks for the update 😊👍❤️❤️❤️
This sounds really delucious! Also very well explained. 👌👌
Thank you ❤️❤️
Oh hell yes! Thank you!!❤️🙏
indeed this is how you do it.
Great . Looks really yummy 😋👌
Thanks ❤️❤️❤️
This looks amazing! My fiancé loves all of your recipes when I make them for her!
Glad to hear that 🙂❤️❤️
I love dhansak 😋. It's always my dish of choice when I visit "Indian" restaurants in the UK. However, I've lived the last 20 years in Thailand and Singapore, where it is never to found 😢! I must learn how to cook myself!! 😅
Never late to start 🙂👍❤️❤️
Just sooo delicious ❤
Thank you ❤️❤️
Quick question. In several of your videos you recommend using mustard oil. I went to buy some and my options were cold pressed vs I guess regular. Do you recommend one over the other?
Cold press is definitely better\healthier. That's what I use. They may be slightly more pungent, but as long as you heat them up properly to smoking point, it should be fine. Don't overheat them too. 🙂❤️❤️
Bellissima racipe my fevret in Mumbai
Thanks ❤️❤️
Thanks for the recipe and the easy-to-follow video instructions, which I followed. The only change I made was to substitute the chicken for some good quality goat meat. Turned out super-delicious! ❤
Yes, would be good with goat meat too.👍❤️❤️
Hi Sharmi, well explained with a lot of alternatives for ingredients...u made it easy with ur sweet voice/tone. Happy Cooking!! Happy 2024🎉
Thank you so much. Happy 2024 to you too 🙂❤️❤️
Happy 2024 Sharmiss 🎉,
I love mixed ingredient curry.
UK dansak didn't really fit my bill, but this recipe does. No cream. Can't wait to try.
Best wishes to you and family for new year.
Waz
Thank you Waz. Happy 2024. Yes, give it a try. Let me know for any questions. ❤️❤️❤️
Do you have to discard the tamarind pulp? I really like that bit too. I've eaten it before so assume it's OK?
Yes, they are fine to eat. I used to chew the seeds too when I was a kid, not anymore 🙂. I just remove it to make the gravy smoother. 👍❤️❤️
What is the authentic way of eating it with rice, roti or hard bread?
Caramelised white or brown rice. 🙂❤️❤️
@SharMissCooking
Dhansak is my favourite 👍
Give the recipe a try 🙂❤️❤️
All your videos are fantastic I have cook some of your meals they are out of this world, keep up the good work, Regards Tel G = Terence Garbett
Thank you 🙂👍❤️❤️❤️
Waaat kind of food is deez?
Prrrrshn.
You mean Parsi? Parsi are a community I India descended from Persia. 🙂❤️
@SharMissCooking Today here my family will try Parsi food for first time. And probably also is first time they are hearing of Parsi community. 😅 Much love from Bosnia. 👋🇧🇦
Ethereal beauty
🙂❤️
Looks great. I subscribe. Don’t know why I think you’re Russian 😀
Thanks. 😊❤️❤️
I love this dhansak recipe. Please marry me ❤
Be careful removing the skin of hard squashes with a Japanese carbon steel knife. You may end up chipping your blade.
Thanks 🙂👍❤️❤️
@@SharMissCooking
I just finished a plate of your vindaloo recipe and it was delicious. Thank you