I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.
Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.