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Boil the key ingredients lentils, chicken, 3 cups of water along with the whole spices.
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Pressure cook with at least 2 to 3 whistles on slow flame or cover cook till the lentils are tender.
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Take the pan off the flame, let it cool.
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Take out the chicken pieces.
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Blend the dal in a blender till fine.
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Heat oil in a pan.
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Fry chopped onions till golden.
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fry ginger garlic paste.
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Add chilly powder, salt and sugar.
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Pour the lentils mixture. Add 1/2 cup more water if you feel the gravy is thick.
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Add chopped green chilies.
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Cover cook for 10 minutes on slow flame.
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Add the cooked chicken back in curry.
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Cook on slow flame for another 15 to 20 minutes.
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Sprinkle powdered nutmeg.
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Can drizzle some clarified butter.
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Garnish with coriander leaves.
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Serve with steamed rice or naans.