This is how I remember Dhansak served down south of the border, not a scrap of pineapple in sight, but a hot, smokey, lemony, sweet & sour dish with lentils.
I have used Dylan's recipe from back in 2005 but have tweaked it to include Massur Dhal instead of just lentils. Omitting the Ketchup and adding paprika for that smokey taste.
Hope you enjoy

Ingredients
1 portion of cooked chicken tikka
300ml base gravy
2 cloves garlic, finely sliced
1 medium onion (quartered, brushed with oil, stuck on a skewer and barbecued) or finely chop and stick in a tin on the bbq to smoke for 30 minutes
2 oz Massur Dhal
2 tsp extra hot chili powder
1 tsp curry powder
1 tsp spice mix
1 tsp methi (fenugreek leaves)