ngredients
1. 500 g chicken breast
2. 2 medium onions, finely sliced
3. 11/2 tsp turmeric powder
4. 2 tsp dhana jeera powder/or normal coriander powder
5. 1/4 c arhar dal
6. 11/4 moong dal
7. 1/4 c masoor dal
8. 1 medium eggplant, cut into 4 pieces
9. 100 g piece red pumpkin, peeled and cut into 4 pieces
10. 2 large tomatoes, chopped
11. 1Tbsp jaggery
12. 1Tbsp tamarind pulp
13. 3 Tbsp canola oil
14. Some fine sliced onions fried (optional garnish)
15. A few sprigs green coriander, chopped
16. Grind to a paste
17. 6 cloves garlic
18. 1 inch piece fresh ginger
19. 8 Kashmiri chillies
20. 1/2tsp coriander seeds
21. 1/2 tsp cumin seeds
22. 1 inch piece cinnamon stick
23. 2 cardamoms, peeled
24. 2 tsp Sambar powder
25. Salt to taste
26. 4 black peppercorns
Method:
1. Heat oil in a deep pan and fry onion in it until brown. Add spice paste, turmeric powder and dhana jeera powder and cook 5 minutes. Add tomatoes and cook 5 minutes. Add meat and cook until water from meat has dried. Add the dals, eggplant, tomato and greens and mix well. Add 6 cups water gradually and salt; bring to a boil.
2. Cover and cook on a low heat until meat is tender. Remove pan from heat. Remove meat from dal and keep aside. Mash dal or give dal a spin in a mixie and return meat to dal. Soak tamarind in a small quantity of boiling water for 15 minutes, then strain liquid through a sieve to get the juice.
3. Add tamarind juice and jaggery to meat and dal. Mix and cook on low heat for 10 minutes, adding extra water if dal gets too thick.
4 Garnish with fried onion rings and finely chopped fresh coriander. Serve with brown rice, kachumbhar and
lemon slices.