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14th December 2004, 07:26 PM
#1
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dhansak
I am looking at Dhansak recipes and need some help to decide which are appropriate. Most use vegetables which are from the Americas, (potato, eggplant) and which reduce to a mush when cooked with the lentils/pulses/dhal. Also, some use chicken which will get tough on prolonged cooking. My question is:
what vegetables are used in Dhansak that won't fall apart?
and which is the correct meat to use, I assume it is lamb.
I know about the history of the Parsee and their Persian origins, this is just a culinary question.
cheers
Waaza
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14th December 2004 07:26 PM
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