Really nice Rusty!!

Nothing better than chickpeas and lentils in a spicy broth!

Nice simple tasty food Ed.

Yes CA, thanks UF that looks absolutely brill and perfect! Nice photos! Nice parathas.

Well done to you and glad you liked it!

I really appreciate your efforts. Thanks.

I love that dish personally and you can always add more chilies or whatever to suit your taste!

yes I understand that BI, glad you tried it-really appreciate that! Makes me more enthusiastic to post more recipes.

Please make and try again with a clear palate. Thanks again

Mark that's made my day, thanks mate. Glad you enjoyed it. Try and get some pics up that would be great!

Thanks mate, yes please for photos, appreciate that

That looks great crm nice plate of food.

And some fried brown onion!!! Soz could go on and on gotta stop!

And perhaps a bit of seasoned oil and freshly ground black pepper to serve-now your're talking

Yea thanks mark thought it would 'gee' it up a bit. I like it a little salty as well as lentils need it i feel.

Thanks CA, everyone. The most honour you can do me is to cook and try my curry and give me feedback I would really appreciate it. Yes i know I take things to heart too much I won't in future, thanks. BI hope you like it! Thanks Pauly it's a seventies revival! Yes hope you do try it Bomb-let me know!

Yes CA to a degree, based on components from a few recipes and came up with a variation.

Yea I know Rusty thanks(did expect a little more though)

Thanks no probs.

Yes I know everybody has done it-but I haven't!

Thanks for those that have replied.
I have posted a new recipe and have received 4 replies?

Without coming over as pretentious, I had a small tub of this in the fridge for a couple of days and just re-heated it.

Flavours have developed even more, hotter, trouble is it's all gone!

Batch for the freezer next time!

No problem CA hope it goes down well

Hey uncle as with mark and slicker please try this and post your results I would be delighted if you did, thanks.

Thanks uncle!
As with all cooking it's down to experimental attempts. I based my recipe on original bhuna gosht ingredients and brought BIR into the equation.

That's what I love about this cooking, being able to personalise recipes to suit your tastes.