Is this that new programme? Can't watch it

Hi Thai!

In a very small village somewhere in the Buriram province (:

Do you own a stall or something similiar?

Welcome Thai! (:

My granduncle lives in Thailand, too!

Hi gazzaw!

Could it be "Bhaji"? (different pronunciation?)

Reminds me of Pav (or Pao) Bhaji, where Bhaji simply stands for the vegetable dish (and pav for the bread). The main difference, so it seems, would be the masala and the mashing (which is, for most people, quite essential for Pav Bhaji, although not entirely necessary). It's really similiar! I cook this one quite often (:

Hi Bob! (:

Looks very delicious! 

Personally, Chana masala is a wet dish for me (in this case, the masala refers to the aromatic sauce, like Rajma masala), but many people prefer it dry (what I would call [punjabi, khatte, or pindi] chole, depending on style, spices and origin of the dish). But this is just a matter of taste, mixed with semantics ;P Nice to see the smaller, brown, indian variety (kala) instead of the bigger, yellow ones (kabuli - which means Kabul, referring to the capital of Afghanistan, and ancient silk roads).

No onions and/or garlic in that mung dal, right? Keeps it interesting (:

 

http://www.youtube.com/watch?v=C-VMHOlCyW8

No need to apologize, goncalo (: Happy to hear that you had great results so far. Sounds very good. Now I'm tempted to mix my own Bassar this weekend ;D

Haha, 10 Hours. I know these guys, they played at the ESC 2010. The sax parts are nice. They usually play some sort of house music though ;P

http://www.youtube.com/watch?v=LPfx40ikmQI

Hey goncalo! (:

Any update yet? Made Pav Bhaji today, and used some Chaat in it - very tasty (: It looks like the GM is coarser than the other spices, is that correct?

Hi Mat! (:

Maybe you are a "supertaster"? ;D Personally, I don't use that much salt, but almost always a bit, because I believe it enhances the flavour and complements the spices.