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.