- Ready In:
- 4hrs 10mins
- 1⁄2 cup channa dal (split chickpeas)
- 1⁄2 cup mung dal (yellow lentils)
- 1⁄2 cup toor dal (pigeon peas)
- 1⁄2 cup masoor dal (red lentils)
- 100 ml oil
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 400 g canned tomatoes
- 250 g peeled pumpkin, cut into blocks
- 3 onions, finely chopped
- 100 g fresh spinach
- 1 eggplant, cut into blocks
- 1 tablespoon of fresh mint
- 2 fresh chili peppers, finely chopped
- 1 1⁄2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cardamom (or 5 pods crushed with a mortar)
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon chili powder
- 2 tablespoons finely chopped fresh coriander, for presentation
- Put the lentils in a large pan. Add water to cover. Bring to a boil, turn down the heat and let them cook for about 40 minutes.
- Heat 3 tablespoons oil in a large pan like a dutch oven. Add half of the ginger and half of the ginger and stir fry for 1 minute. Add the chicken and fry until golden brown. Add the lentils.
- While stirring, add tomatoes, pumpkin, 2/3 of the onions, spinach, mint, and salt to the chicken. Bring to a boil and let cook uncovered for 45 minutes, or until chicken is cooked through. Put the chicken on a plate and put the lentil/vegetable mixture in a food processor, blending until it becomes a smooth puree.
- Heat the rest of the oil in a clean pan. Add the rest of the onions and fry until they are golden brown. Stirfry the pepers and the rest of the ginger and garlic paste. Add the rest of the spices and fry for about 6 minutes. Add water if the mixture is too dry. Add the lentil mixture and mix well. Softly boil for 20 minutes. Add the chicken pieces and cook another 20 minutes. Serve with fresh coriander on top.
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