Wash lentils and place in a stewing pot.
Add ground turmeric, potato, bottle gourd, spinach, fenugreek and dill.
Add 500 ml water, mix well.
Bring to a boil and allow to simmer for 1 hour or until the lentils are well cooked and soft. Add salt and allow it to cool.
Once cooled, use a hand blender to combine to a smooth puree.
Add little water if required.Lightly toast the spices and grind to a fine powder; set aside.
Heat oil in a large pot, fry onions until golden brown (roughly 20 min).
Add ginger,garlic pastes and sauté for a couple of minutes.
Add the powdered spices and mix well.
Add the lamb and keep mixing on a high heat until the meat is seared well on all sides.
Add chilli powder, tomato and tamarind paste,mix well and add 3 cups of water and bring to a boil.
Simmer and slow cook the lamb (roughly 45 min)until tender.
Now add the lentil-vegetable puree and cook for further few minutes to combine well.
Serve hot, sprinkled with fried garlic flakes.
Dhansak is traditionally served with brown pulaoand tomato kachumber.