Ingredients:

• 500g Chicken skinned, washed and chopped
• 2 large onion, chopped
• 2 tomatoes, chopped
• 2 Bay Leaves
• 1 tsp Turmeric
• 1/2 cup fresh Coriander leaves chopped (optional)
• dals (soaked for one hour): 1/4 cup – val dal
• 1/4 cup masoor dal
• 1/4 cup moong dal
• 1 cup Tuvar dal
• vegetables:
• 50g Orange Pumpkin
• 1 – Brinjal
• 1 Carrot
• 1 Potato peeled
• 1/4 bunch Methi or 6 small bunch of dhansaak Methi
• For ground masala:
• 4 Cloves
• 1 small onion, finely chopped
• 4 tsp oil
• 1 inch Cinnamon
• 2 inch piece Ginger
• 3 tbsp Tamarind water
• 6 Cloves Garlic
• 3 Green chillies
• 2 tsp dhansaak masala or sambar masala
• 2 tsp coriander-cumin masala
• Salt and black pepper powder to taste.

Method:

1. Pressure cook the dals, vegetables and chicken pieces for 15 minutes in water that just covers everything.
2. Once cooked and the pressure cooker has cooled, open it and remove the chicken and potatoes from the dals and vegetables.
3. Blend the dals and vegetables.
4. Heat oil and fry the chopped onions till brown.
5. Add the ground masala and bay leaves and fry till aroma comes out.
6. Add chopped tomatoes and coriander leaves.
7. Add salt and turmeric powder and fry for 2 minutes.
8. Add the blended dal to the masala and allow it to boil.
9. Then add chicken and potatoes pieces.
10. Allow it to cook (add more water if necessary).
11. The dal should be little thick.
12. Serve hot with brown rice.

Recipe courtesy of Navaz Dhalla