Some dishes sound absolutely weird, but when you taste them, they are so amazingly delicious. This is dish is one such dish too. So, initially, when I heard from my husband that some lentils are cooked with Chicken and the curry tastes amazing, I would just think that he likes the taste because he grew up eating certain foods and therefore likes them but cooking Chicken with lentils is such a waste of Chicken.
Now, let me get to the root of the “Dish story”. The lentils used in this are horse gram and though I make everything from scratch and trust me, it isn’t very difficult to do, but back home in Bangalore, they get it from horse stables. Yeah, you read that right. The horse gram is soaked and boiled and the extra water in which it’s boiled is what they get home while the horse gram is served to the horses. That liquid with little horse gram is used to cook chicken and makes this delicious dish.
I had never tried this dish in Bangalore, and honestly, I never looked forward to trying it either since it never sounded so tempting. But one fine day, we find the horse gram daal in our local grocery store. Mr. Parveez sure got excited, but this meant we had to start from scratch and we had no idea how to get the daal at that cooking stage. That’s when one of my sister in law’s suggested that I should soak the daal overnight and then boil it with turmeric powder, cumin powder, salt, and Red chili powder until soft. Though she asked me to use the water with 25% of the daal and discard the rest. I decided on keeping the daal and grinding it to the paste.
- 1 No. Chicken Cut into small pieces
- 2.5 Cups Horse gram Daal Boiled and grind to paste
- 3 tbsp olive oil
- 2 No. cloves
- 2 No. Cardamom
- 1 No. Cinnamon stick small
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 2 tbsp Green chilies chopped
- 1/4 cup curry leaves
- 2 No. Onions chopped
- 3 tbsp Ginger garlic paste
- 1 tsp Coriander powder
- 1/2 tsp Red chili powder
- 1/4 tsp black pepper powder
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric Powder
- 1 No. Tomato chopped
- 1/2 cup Tomato puree
- 2 tbsp Kasoori methi
- 1/2 tsp Amchoor powder Raw mango powder
- 1/4 cup Coriander leaves chopped. For garnishing.
- Take 1 cup horse gram daal, wash and, soak it overnight. In the morning, drain the water it was soaked in and add 5-6 cups of water and boil till the daal is completely cooked. Grind it to a puree. This
- Add oil to a pan. Once warm, add cumin seeds, fennel seeds, and mustard seeds. Also add cloves, cardamom, and cinnamon stick.
- Add green chilies and curry leaves. Cook for 1 minute.
- Add the onions and cook till they turn transparent, a lighter shade of brown.
- Add Ginger garlic paste and saute for 2 minutes till the raw smell goes away.
- Add salt, red chili powder, coriander powder, fennel powder, cumin powder, black pepper powder, and turmeric powder. Add a little water if it looks too dry and saute for 2-3 minutes.
- Add the chopped tomatoes and cook till they are soft.
- Add the chicken, along with 1/2 cup of water.
- Cook the chicken for 5 minutes.
- Add the pureed horse gram daal and cook till everything comes to a boil and the curry seems a little thick.
- Add the tomato puree and cook again till everything looks well mixed. Cook on low to medium flame for around 10 minutes.
- Add kasoori methi and Amchur powder. Mix well. At this point, if the sauce seems too thick, add a little water and mix well.
- Garnish with Coriander leaves. Serve hot with Rice or Roti.