SoberRat got there first MA, I was going to say go with his recipe, it make an excellent Dhansak.

And Im interested in the Karm Kalah Ki Sabzi  recipe too....growing some cabbages so it would be interesting to try something different

As it happens I went to the Gurkha Cafe and Restaurant in Edinburgh a  few days ago and I had a very nice curry.   They do the normal BIR type stuff, but I went for a traditional lamb shank which was really good.  They asked how hot we wanted our curries and for once hot came out hot.  Its also pretty high up on Trip Advisor which is all you can go off really if you don't have local knowledge.

A curry competition has just been started again in our area so I thought I would make this.  Ive never had a Dhansak before and didn't practice but I have to say it came out fantastically.  Unfortunately I came 2nd out of 9 (to a Thai Yellow Curry) but I was pretty pleased with it.  I didn't make it completely to spec, i.e. not Jaggery (just put in a little extra sugar) and as I had to make a portion size for about 10 people I did two batches double the size of your ingredients.  I used JB's base (half portion) and Abduls 8 spice (with the addition of some cloves / cardamon....I can't help tinkering!), and the main reason I went down the Dahnsak route is due to really enjoying a Rick Stein recipe for a dahl, you can see that preparation on the right hand side.  Great recipe SoberRat, will be making it again.  Photo of curry cooking in pan attached.

I saw this too, the smoking charcoal / cinnamon at the end interested me.  I wonder how much flavour it imparts - I suspect Ill have to try it out to find out, but not sure its one for the kitchen.