Ingredients:
Tuvar Dal – 1/4 cup
Turmeric Powder – 3/4 tsp
Onions – 1/2 cup, finely sliced
Tomatoes – 1/4 cup, finely sliced
Fresh Ginger – 1 tsp, minced
Green Chilli – 1, finely chopped
Boneless Chicken – 1 cup, cubed
Garam Masala Powder – 1/2 tsp
Black Pepper Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Garlic Cloves – 4, crushed
Salt – 1 tsp
Fresh Coriander Leaves – 1/4 cup, chopped
For Tempering:
Oil – 2 tblsp
Bay Leaf – 1
Cinnamon Sticks – 2 one inch piece
Curry Leaves – 3
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/4 tsp
Method:
1. Wash the dal and drain. Cook the dal with 1/4 tsp of turmeric powder and 3 cups of water till creamy.
2. Drain dal water and reserve.
3. Put the oil in a deep pan over medium heat.
4. When the oil is hot add the bay leaf, cinnamon sticks, curry leaves, cumin seeds and fennel seeds.
5. Add the onions, tomatoes, ginger and green chilli.
6. Stir for a few seconds till onions are soft.
7. Add the chicken and stir-fry over medium heat.
8. Sprinkle 1/2 tsp of turmeric powder, garam masala powder and the black pepper and cumin powder into the pan.
9. Stir well and cook uncovered for 2 minutes.
10. Add dal water to pan with an additional 3 cups of warm water.
11. Mix in garlic and salt.
12. Cook over medium heat till the soup comes to a boil.
13. Add coriander leaves.
14. Reduce heat and simmer, till the chicken is tender, stirring frequently.
15. If the soup thickens, add 1 to 2 cups of water to thin it down.
16. When the chicken is cooled remove from heat.
