One and a half cup yellow split peas (dhal), soaked for an hour
3 cups water
1 tsp salt
500g chicken, cubed
1 tsp garlic-ginger paste
1 medium onion, finely cubed
1 tsp red chili powder
1 tsp turmeric powder
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
2 small cinnamon sticks
2 tbsp oil
2 cups water
2 tomatoes, cubed (I used Roma)
Half cup fried onions
1 tbsp ghee (I used clarified butter ghee)
Quarter cup mint leaves, chopped finely (I used peppermint)
Half cup chopped coriander
- Cook (Part 1) ingredients on medium fire, half covered – for 25 minutes. Add water if required as it shouldn’t go dry. In the meantime, the preparation of the rest of the ingredients can be done.
- Mix (Part 2) ingredients in a non-stick deep pan and cook covered on medium fire – for 15 minutes.
- Add the cooked peas in the chicken mixture and drop the tomatoes (Part 3) with a cup of water. Let cook, covered on medium-high fire for 5 minutes.
- Add the ghee, fried onions, mint and half of the coriander (Part 3). Cover and let cook for another 5 minutes.
- Switch off fire at the perfect consistency of the gravy for you, check the salt, sprinkle the rest of the coriander and serve hot with bread like I did, on its own as a soup or with rice.