Dhan Sakh (Spiced Chicken with legumes and vegetables)

From Hamlyn Curry Cookbook

Clear and rinse and then cover

1/2c toovar dal

2T each chana, moong, and masoor dal

with water and soak 30 min.

Trim fat from

1 lb chicken

and cut into small pieces. Prepare

1/2 lb mixed veg (eggplant, summer square, pumpkin, frozen spinach, ...)

by cutting into pieces about the same size as the chicken. Drain

(the dalls)

and place them in a pan with

(the chicken)

(the vegatables)

salt

3.75c water

Simmer 40-50 min, until meat is tender and dalls have blended.

Slice

1 medium onion

finely. Heat

2T ghee or oil

and fry

(the onion)

until golden brown. Add

1T ground coriander

1t ground cumin

1/2t turmeric

1/2 chilli powder

1/2 t ground ginger

pinch of garlic powder

and cook gently for a few minutes, stirring frequenctly. Carefully pour

(the dall/meat mixture)

over and stir to mix well. Cover and cook for 5 min until thoroughly heated. Add

3T tamarind juice

stir thoroughly, and heat 1-2 minutes more, and then serve.