|
Ingredients
|
Quantity
|
|
Brown lentils
|
100gms
|
|
Green lentils
|
100gms
|
|
Chicken
|
1 ½ kg
|
|
Water
|
600ml
|
|
Aubergines
|
225gms
|
|
Potatoes
|
500gms
|
|
Onions
|
3 large
|
|
Spinach
|
225gms
|
|
Green chillies
|
6
|
|
Ghee or vegetable oil
|
50gms
|
|
Garlic cloves
|
3
|
|
Ginger
|
5
|
|
Cloves
|
10
|
|
Cardamoms
|
10
|
|
Cinnamon stick
|
5
|
|
Bay leaves
|
2
|
|
Coriander seed
|
1 tsp
|
|
Fenugreek powder
|
½ tsp
|
|
Ground cumin
|
2 tsp
|
|
Mustard seeds
|
½ tsp
|
|
Black pepper
|
2 tsp
|
|
Ground turmeric
|
2 tsp
|
|
Salt
|
1 tsp
|
|
Coriander leaves – chopped
|
3 tbsp
|
Mix the brown and green lentils together and wash them well. Leave
them to soak overnight in plenty of water. Next day, skin and joint the chicken
into 10-12 pieces. Drain the water from the lentils and put them in a saucepan
together with the chicken pieces and cover with the water.
Chop the aubergines into 2.5 cm pieces. Peel the potatoes and chop
them. Peel and chop one of the onions. Chop the spinach roughly and add it to
the chicken. Add the potatoes, onion and aubergines.
Heat very slowly and cook gently just below boiling point until
the potatoes begin to soften. When this happens, remove the chicken pieces,
drain and put to one side. Increase the heat and bring the saucepan to the
boil. Continue to cook until the lentils have completely softened.
Peel and roughly the second onion. top and tail the chillies. Pour
the contents of the saucepan into a blender and add the onion and green chillies.
Blend together to make a sauce.
Peel the third onion and slice it thinly. Heat the ghee or oil in
a large saucepan and fry the sliced onion until it begins to soften. Peel the
garlic and ginger and slice thinly. Add to the saucepan and continue to cook
for a further minute.
Add the cloves, cardamoms, cinnamon stick and bay leaves and stir
for a further minute. Then add the coriander seeds, fenugreek powder, ground
cumin, mustard seeds, black pepper and ground turmeric. Cook for a further 2-3
minutes and pour in the mixture from the blender. Bring to the boil and add the
chicken pieces. Simmer gently for 20-25 minutes until the chicken is completely
cooked. Stir in the salt and chopped coriander leaves and serve.
