Bhuna. Bhuna comes from the Urdu word for “fried” because the spices are fried in oil to bring out their flavour during the cooking process. The meat or vegetables are then added with the natural juices enhancing the taste and used to create a thick, spicy sauce.
The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils.