Imagine the creamy richness of coconut milk mingling with the sweet, tangy notes of tamarind-infused pineapple, all brought together with tender squash and lentils. A sprinkling of toasted seeds adds the perfect crunchy finish, making every bite a delightful surprise. This is more than just a twist on a classic—it’s a whole new flavor experience that’s both comforting and refreshingly unique. Ready to add something special to your table?
2 cups butternut squash, peeled and cubed
1 cup yellow lentils (toor dal), rinsed
1 can (400 ml) coconut milk
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 tbsp tamarind paste
1/2 cup pineapple, diced
1 tbsp brown sugar
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp chili powder (optional)
1/4 cup mixed seeds (sunflower, pumpkin, and sesame)
Fresh cilantro, chopped, for garnish
Salt and pepper, to taste
Oil for cooking
Cook the Lentils:In a large pot, cook the yellow lentils in 3 cups of water until soft, about 20-25 minutes. Drain and set aside.
In a large pan, heat some oil over medium heat. Add mustard and cumin seeds, letting them crackle.
Sauté the onions, garlic, and ginger until golden and fragrant.
Add turmeric, garam masala, and chili powder (if using). Stir to combine.
Add Squash and Coconut Milk:Add the cubed squash to the pan and cook for a few minutes, coating it with the spices.
Pour in the coconut milk and simmer until the squash is tender, about 10-15 minutes.
Tamarind-Infused Pineapple:
In a separate small pan, heat a bit of oil. Add the tamarind paste, brown sugar, and diced pineapple.
Cook until the pineapple caramelizes slightly and the sauce thickens about 5 minutes. Set aside.
Combine and Finish:
Add the cooked lentils to the squash and coconut mixture. Stir well and season with salt and pepper.
Stir in the tamarind-infused pineapple, allowing the flavors to meld.
Toasted Seeds:
In a dry pan, lightly toast the mixed seeds until golden and crunchy. Use as a garnish.
Serve:
Serve the dhansak in bowls, garnished with toasted seeds and fresh cilantro.
Why It’s Avant-Garde:
Tamarind-Infused Pineapple: This sweet and tangy element adds a fruity contrast to the rich coconut and earthy squash.
Toasted Seeds: These provide a nutty crunch, giving the dish a delightful texture contrast.
Garnish and Serving Ideas:
Coconut and Cilantro Drizzle: Blend fresh cilantro with coconut milk and a squeeze of lime to create a vibrant, green drizzle. Spoon this over the dhansak before serving for an extra layer of flavor and visual appeal.Crispy Fried Shallots: Top the dhansak with crispy fried shallots for a savory crunch that complements the sweet and tangy notes of the tamarind-infused pineapple.Charred Lime Wedges: Serve the dish with charred lime wedges on the side. Squeezing these over the dhansak adds a smoky, citrusy kick that brightens up the rich coconut flavors.
Fresh Pomegranate Seeds: Sprinkle some pomegranate seeds over the dish for a pop of color and a burst of tartness, which pairs beautifully with the creamy coconut and sweet pineapple.
Flavor Enhancements:
Spiced Coconut Chips: Toast some coconut flakes with a pinch of garam masala and salt. Use these as a crunchy garnish to add both texture and a hint of spice.Herb-Infused Rice: Serve the dhansak over basmati rice infused with bay leaves and star anise, adding an aromatic base that complements the dish’s complex flavors.Coconut Sugar Caramel: Drizzle a small amount of coconut sugar caramel over the dish to enhance the sweet and savory balance. This caramel can be made by melting coconut sugar in a pan with a bit of water until it thickens.
