Tried this the other night and as far as Korma's go, couldn't fault it. I personally don't like the chopped coriander on a Korma so maybe next time i'll garnish with some flaked almonds (which is how i've seen it served in some restaurants).

First class recipe once again Cory and thank you very much for sharing.

Made this again last night but with the changes mentioned in last post. Cooked the lentils until they still had a slight bit of 'firmness' (Al Dente I think they call it in Italian cooking) and left a lemon wedge in the curry after squeezing out the juice. Turned out absolutely tremendous. Thanks once again for sharing recipe Cory.

p.s. tried to upload pic but it won't let me.

After a 2 year absence, happened to look on here again and noticed you'd put some more recipes on here CA so thought I'd give this a try.

This is defintely the best Dhansak I've tried from the forum though it looked quite different to your photos. Was a lot darker and thicker though thats probably down to the base I used (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)

Just used normal veg oil, and red lentils cooked in chicken stock but the result was still very good. Think I undercooked the spices unfortunately which gave it a slight 'earthy' taste.

Next time I might not cook the lentils for as long either - Dhansak's differ quite a lot from one restaurant to the next, but I do prefer the ones where the lentils are still slightly solid. My local does a very good Dhansak which comes with half a lemon (which has obviously been squeezed) in the dish. Obviously I take it out before eating but it does give it a bit more of fruity taste. Might try that next time too.

As long as I don't screw up the spices next time I think it will go from 'Very good' to 'Tremendous'. Thank you very much for sharing this recipe. Gonna try your Korma next.

Thanks a lot Cory,

My Mum (who's a better cook than myself) did suggest that she thought it was due to the onions being undercooked and advised to leave cooking for a bit longer. I did that though and it seemed as if the bitterness was getting worse although this could have just been in my head.

From your points mentioned it could have been that I didn't fry the spices for long enough (as I was paranoid of burning them) or that I was using aluminium pans. Anyway I think I'll try it Saturday night (using your CTM recipe) and if it's no good then I'll do a fresh batch, next time keeping your points in mind.

Many thanks.

Made this last night.

Very nice and simple to make. Had to heat mine up a bit at the end as it was still quite moist but that could be because I took the lid off in order to add some food colouring.

Many thanks for adding this recipe.