Dahl For Canai

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 300 g roasting chickens, cut into small pieces
• 175 g dal, washed and soaked
• 3 green chilies
• 6 garlic cloves, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 cups water
• 2 dried chilies, pounded
• 1 1/2 cm piece gingerroot, finely diced
• 1 large onion, finely diced
• 2 curry leaves
• 1/2 teaspoon mustard seeds
• 3 tomatoes, quartered
• 2 potatoes, quartered
• 1 1/2 cups coconut milk
• 1 cup tamarind juice
• 1/2 cup coconut cream
• salt
• 1 pinch asafetida powder (optional)

Recipe

• 1 boil dhall with (a) till soft and cooked.
• 2 heat a deep saucepan with oil. saute chicken pieces until they are brown. remove from saucepan.
• 3 saute (b). add more if necessary, until fragrant.
• 4 add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.
• 5 add in the cooked dhall and the rest of the coconut milk and tamarind juice.
• 6 simmer till potatoes and chicken are soft.
• 7 add the tomatoes and the coconut cream. bring to a boil and cook till gravy is thick.
• 8 add salt and a pinch of asafoetida powder(if using) for better fragrance and taste.