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Sweetcorn Dhansak Recipe


  • 4 Corns on the cob cut into 3 pieces.
  • 1 cup red lentils
  • 1 Cup of Curry Massalla Gravy-click for recipe (see recipe)
  • Quarter of an onion finely chopped.
  • Whole onion finely chopped
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 3 Tablespoons Mango Chutney
  • 2 Finely Chopped Cayenne Chillies
  • 1 Clove Garlic
  • Quarter Cup Pineapple Juice
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • Juice of 1 lemon

Cooking method for Sweetcorn Dhansak

Serves 2

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Meanwhile gently fry the whole chopped onion in plenty of oil on a very low heat until caramelized and very golden almost crunchy. Drain the golden onions and keep to one side. Boil the corn cobs for 10 minutes in a little salted water and drain. Meanwhile make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the corn and stir fry for a few minutes. Add half the Massalla Gravy , lentils, Mango chutney and Pineapple Juice, stir and simmer for a further 5 minutes. If needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the caramelized onions sprinkled over the top.

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