This sped-up version of a vegetable dhansak recipe uses yes, ketchup, for a simple flavour hack. You can use any variety of your favourite vegetables in this dish, the possibilities are endless.
Recipe courtesy of
100g red split lentils
1 tsp salt
1/2 tsp turmeric
3 tbsp vegetable oil
1 tsp cumin seeds
1 red onion, sliced
1 tsp salt
4 garlic cloves, grated
Thumb-sized piece of ginger, grated
1 tsp chilli flakes
1 tbsp tomato paste
1 tsp sugar
1 tsp ground coriander
3 tomatoes, roughly diced
2 tbsp ketchup
2 handfuls of mixed vegetables (I use broccoli, baby corn, and frozen peas)
1 tsp garam masala
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Rinse the lentils three times in cold water. Add them to a medium saucepan and cover them with water. Add the salt and turmeric and bring to the boil for 10—15 minutes, until they are soft but still have some body.
While the lentils are cooking, heat the oil in a medium frying pan and add the cumin seeds. Fry until the seeds become golden brown, then add the onion and salt. Cook the onions until they begin to soften then add the garlic, ginger, and chilli. Fry for 5 minutes until the onions are nice and caramelised. Now add the tomato paste, sugar, coriander and tomatoes and cook out for 5 minutes until the tomatoes have begun to break down.
Add the ketchup followed by the vegetables, cooked lentils, garam masala and a cup of water.
Cover the pan and cook until the vegetables are soft. You may need to top up the pan with some water if it becomes too thick. Taste for seasoning.
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