This recipe comes to us from one of our dear friends - Diva, whose grandfather grew up eating this dish in pre-Partition Punjab. The recipe was passed down in the family - creating an enduring legacy that now serves as a poignant yet delicious reminder of a land undivided. Of a people united.
1 cup of chana daal (soaked for 1-2 hours)
1 full chicken or 4 chicken thigh and leg quarters, no skin
3 large red onions, chopped
3-4 tomatoes, depending on size
1 green chilli
1 small piece of cinnamon
2 bay leaves
4-5 pieces of clove
1 teaspoon cumin
4 pieces cardamom
1 bulb of garlic, minced
1 teaspoon ginger, minced
1 teaspoon red chilli powder
1 teaspoon turmeric
1.5 tablespoon salt
Blend the tomatoes and green chilli in a food processor.
Heat the oil in a large pan and cook the cumin, bay leaves, cardamom, clove, and cinnamon until they sizzle.
Then add the ginger, garlic and onion and cook till the mixture starts to brown.
Add the tomato-green chilli paste and cook well.
Then switch to low heat, and add 1 tsp red chilli powder, 1 tsp turmeric, 1.5 tbsp salt.
Put the chicken into the pan, coating it well, and let it cook for about 15-20 mins.
Finally, add the daal and cook for another 5-6 mins, and a cup or two of water, as needed.
Cook the lentils and chicken together on low heat for another 15-20 minutes - or longer if needed - until the chicken is cooked through.