|
Wash the Dhal & cook till soft (say for 10 mins). Keep aside. Heat Oil in a vessel, when Oil is hot, add the minced Onions, dry red chillies, Curry leaves & Mustard Seeds, fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins, add Chillie Powder, Corriander Powder, Mango Powder & fry sprinkling a little water so that the masala does not burn – fry till oil comes to the surface & a nice smell arises, at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft, now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture, mix well cove & leave to simmer for 5 mins (so that the chicken cooks) – open & check if the chicken as cooked & the gravy has obtained its thickness – Remove from heat, garnish with freshly chopped coriander leaves & serve with Chappatties/Parathas or Plain steamed Rice.
Note: For a Variation.
You could add 2 boiled, skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal.
|
