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Tofu Dhansak
Curry, lentils and tofu. A very nice little dish indeed
Serves 4-6 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 10 Minutes
| Ingredients |
| 30 g Red Lentils, rinsed and drained |
| 4 Cloves |
| 2 Cardamom Pods, the seed of |
| 3 tbsp Vegetable Oil |
| 500 g Pressed Tofu, cut into bite sized cubes |
| 120 ml Spicetheworld Curry Sauce |
| 6 Small Dried Chillies, optional |
| ½ tsp Cumin |
| ½ tsp Turmeric |
| ½ tsp Coriander |
| ½ tsp Chilli Powder |
| 1 tsp Paprika |
| Salt, to taste |
| Method |
| Put the lentils into a pan with about 300ml of cold water |
| Bring to the boil and boil vigorously |
| During this time skim off any scum that comes to the top. |
| Then reduce the heat and cook with the water bubbling for a further 20 minutes. |
| There should still be a little water left at the end so add a little more boiling water. |
| Cover and set aside. |
| Grind the cloves and cardamom seeds as finely as you can in a pestle and mortar. |
| Heat 1 tablespoon oil in a large heavy frying pan. |
| Fry the tofu pieces over moderate heat until they are sealed all over. |
| Remove them from the pan and set aside. |
| Heat the rest of the oil in a heavy pan over a moderate heat. |
| Add the whole chillies (if using) and fry until they start to swell. |
| Turn the heat to low add 1 tablespoon of the Curry Sauce and stir round. |
| Then add the ground cloves, cardamom seeds, cumin, turmeric, coriander, chilli powder and paprika, cook slowly. |
| Add the rest of the Curry Sauce, tofu pieces, lentils and their remaining cooking liquid. |
| Add a little hot water if the sauce starts to catch on the bottom of the pan but the idea is to finish |
| Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick. |