The dhansak is flavoured with a spice mixture called "dhansak masala", which is similar to "garam masala" except that the spices used are more aromatic and sweet rather than pungent.
This curry is traditionally served with caramelised brown rice, which is rice cooked in caramel water to give it taste and colour.
Fry two onions until caramelised in a little oil
Add the coriander seed and cumin seed continue to fry for a couple of minutes
Add the minced garlic, fry for three or four more minutes
Simmer until the lentils and potato are cooked, if the sauce becomes too dry add more water
Before serving stir in baby spinach leaves until they are wilted
Season to taste and stir in the lemon juice at the last minute, it will become bitter if cooked
Serve with brown rice, preferably cooked with some caramelised onions to give the rice a caramel flavour.