Ingerdients:
Channa daal 1/2 KG
Chicken 2 small (cut in to 12 pieces)
Onions 2 medium
Tomatoes 2 medium
National Ginger and garlic paste 3tbsp
National Salt 1tbsp
National Red chilli powder 1 1/2 tsp heaped
National Turmeric 1tsp
National Cumin seeds 1tbsp
Oil/Ghee 1/2 cup
Fresh coriander 1/2 bunch
Green chillies 4
National Garam masala 1tsp
Recipe:
Take a pan, add chicken, red chilli, salt, turmeric, cumin seeds, ginger and garlic paste, tomatoes and onions and 1 glass of water. Mix well and cover and cook on medium flame and when all the water dries.
In a pressure cooker, add channa dal, water (enough amount so that the dal settles under water). Add 1/2 tsp turmeric and mix. Cover the pressure cooker and wait for the whistle to rotate. Time it for 20 minutes, after 20 minutes, remove the whistle and let the steam pressure settle completely.
Go back to the chicken, once the water dries, add ghee or oil and keep flame high cook for good 3 to 4 minutes. Add the dal in to the chicken pot and mix it together. Add fresh coriander, green chillies and 1 tsp all spices. Mix it and cook it for 2 to 3 minutes on medium heat. Serve hot with Roti or Naan.
