Adapted recipe from Good Cook Recipes -
A beginners number 1 companion by Misses Wadee (2003 - 2nd edition)
½ cup toovar (oil) dhall (lentils) and ½ cup pink Masoor (Back lentils) dhall (lentils) you can use 1 cup oil dhall (lentils) If you don’t want to add pink Masoor (Back lentils) dhall (lentils) - Soak then boil in hot water with salt till soft, then blend till smooth1 chicken (cut and washed)3-4 small onions (sliced)1 tablespoon oil2 tblspns ghee (Clarified butter)1 ½ teaspoon arad (Turmeric) Salt to taste¾ teaspoon red chilli powderTaj,lavang,whole jeeru (cumin)1 tablespoon ginger garlic1 tablespoon dhana jeeru (cumin) powder 3 medium tomatoes (chopped)1 tbplsn Methi (Fenugreek) masala Freshly chopped corianderKhuri limbre (curry leaves)
1.) Fry onions in oil and ghee (Clarified butter).2.) Add taj,lavang,jeeru (cumin).3.) Add chicken and all the spices and ½ cup hot water, simmer and braise well.4.) Add tomatoes to the above and cook until all the water is absorbed.5.) Add the chopped coriander and Methi (Fenugreek) masala.6.) lastly add the dhall (lentils) to this and boil on medium heat till it of your desired thickness (add more water and salt if you want a thinner dhall (lentils)).7.) Braise a little whole jeeru (cumin) and the khuri limbre in a little ghee (Clarified butter) and Vagaar (pour) this over the dhall (lentils).8.) Serve with white rice and kachoomer.
INFO & TIPS
1.) Add hekta ni hing (drumsticks) when the chicken is halfway cooked - or substitute the chicken with lamb meat and add sliced dudhi when the lamb is almost cooked.
2.) Boil 2 cups green mug dhall, sugar beans or Chana dhall and add to the chicken instead of oil/pink masoor dhall and serve with roti.