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by Sadika Inamdar
• Chane ki dal 250 GRM soak for 2 hr
• Garlic 6
• Salt ½ tsp
• Chopped ginger 1 tsp
• Haldi ½ tsp
• Yellow chilli powder 1 tsp
• Zeera ½ tsp
• Red chilli 4
• Jayphal 1 small
• Cinnamon stick 1 inch
• Green cardamom 5
• Black cardamom 1
• Star anis 1
• 250 g (soak for 2 hrs)
• Slit green chilli 5
• Mint ¼ cup
• Ghee 2 tbsp
• Water 2 cup
• Cook for 20 minutes
• Ghee ¼ cup or use oil
• Slice onion 200 g
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Chicken 500 g
• Salt 1 tsp
• Yellow chilli powder 1 tsp
• Coriander powder 1 tbsp
• Haldi ½ tsp
• Chopped tomato 1
• Pudina ¼ cup
• Cook for 20 minute
• Add cooked dal
• Garam masala 1 tsp
• Zeera powder ½ tsp
In a pressure cooker or heavy pan, heat 2 tbsp ghee.
Add whole spices — zeera, dry red chillies, jayphal, cinnamon, green and black cardamom, and star anise. Sauté till aromatic.
Add garlic, chopped ginger, and slit green chillies. Sauté for a few seconds.
Add soaked chana dal, haldi, yellow chilli powder, salt, and mint leaves.
Pour in 2 cups water, mix well, and cook for 20 minutes (or 3–4 whistles in a cooker) until dal is soft but not mushy.
The dal should hold its shape and not become paste-like.
In another pan, heat ¼ cup ghee or oil.
Add 200 g sliced onions and fry till golden brown.
Add ginger and garlic paste, sauté for 1 minute until raw smell goes.
Add chicken pieces and mix well.
Now add salt, yellow chilli powder, coriander powder, and haldi.
Stir and cook the chicken for 5–7 minutes on medium flame.
Add 1 chopped tomato and ¼ cup mint leaves.
Cover and cook on low flame for 20 minutes, stirring occasionally, until chicken is tender and oil separates.
Once both dal and chicken are cooked, add the cooked dal mixture to the chicken pan.
Mix gently so the dal doesn’t break completely.
Adjust salt and consistency (add a little hot water if it’s too thick).
Sprinkle 1 tsp garam masala and ½ tsp zeera powder.
Simmer on low flame for 5–10 minutes for all flavors to combine.
Garnish with fresh mint leaves or fried onions.
Serve hot with jeera rice, plain steamed rice, or paratha.
