When I make dhansak it is never as strongly lentil tasting as the curry house version, so I wondered if I was using the wrong type of lentil. I've tried masoor dhal and chana dhal but neither seem to work. If I taste them after they have been cooked on their own they don't have a very strong flavour. Anyone got any ideas?
Masoor from tesco
JUst split red ones
I agree with Dylan, split red ones,
cheers,
Blondie