Ingredients:

• Adhar daal – 1/2 cup
• Chana ka daal – 1/2 cup
• Masur daal – 1/2 cup
• 1 cup – onion, chopped finely
• Capsicum – 1 (chopped)
• Tomato – 1 (chopped)
• Red Chilli – 4
• Bay Leaves – 2
• Curry leaves – 12
• Asafoetida – 1 pinch
• Saunf – 1/2 tbsp
• Garam Masala – 1/2 tbsp
• Turmeric powder -1/2 tbsp
• Sugar – 1/4 tbsp
• Salt to taste
• Chicken (thighs) – 10 pieces
• 2 tbsp – chopped coriander

Method:

1. Pressure cook the three daals with turmeric powder and salt.
2. Boil the chicken pieces until tender and cool. Set aside the stock.
3. Heat ghee/oil in a frying pan.
4. Add red chilli, fennel seeds, asafoetida, bay leaves and curry leave
5. When they crackle, add chopped onions, and capsicum.
6. As the onions become light brown, add the chopped tomato
7. Add sugar, and salt
8. Fry until the tomato softens
9. Add the boiled chicken with the stock
10. Stir for a few minutes
11. Add the daal and stir on medium heat till it thickens
12. Add the garam masala and stir
13. Take off heat and garnish with chopped coriander

Recipe courtesy of Varsha