Ingredients

• Chicken 2.5 lbs
• Toor dal 1.5 cup
• Onions 2
• For ground masala:
• Red Chillies 20
• Peppercorn 25
• Dhania powder 1.5 tsp
• Jeera powder 1.5 tsp
• Mustard 1 tsp
• Green chillies 6
• Ginger-garlic paste 3 tsp
• Cinnamon 5 pieces
• Cloves 5
• Cardamom 10
• Cilantro - 1 bunch
• Grind all the above ingredients to a smooth paste (The spices need not be warmed before grinding.)

How to Make Dal Murghi

• Add hing, salt and one chopped onion to the dal and cook until the dal is soft.
• Clean the chicken and cut into medium-sized pieces.
• Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear.
• After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal.
• Fry 2 sliced onions in oil until they brown.
• Add the ground masala and fry.
• Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes.
• Add a little tamarind pulp.
• Add ghee and serve hot with rice or rotis.