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

How to Make Daal Dost

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