Ingredients
Chicken (8med. Size pieces about 800gms), tuvar dal, masoor dal, split green dal (1c), water (4c), sliced onions (2small), sliced tomatoes (2small), potatoes, cut into thick rounds (2small), eggplants, cut into small rounds (2small), salt (to taste), turmeric powder (1/2tsp), roasted cumin (1tbsp), red pumpkin dics (2c), finely chopped coriander (for garnishes), tamarind paste (1tsp), chopped onion (1), bay leaves (1), oil (2tbsp), curry powder or garam masala powder (1tsp) and roasted coriander powder (1tbsp).
For spice paste:- Peppercorns (1/2), cardamoms (4), dried red chilies (1 Kashmiri), garlic flakes (8), chopped coriander leaves (1/2 cup), cloves (4), cumin seeds (2 tsp), chopped green chilies (4), grated ginger (1 tsp), chopped mint leaves (1/2 cup).

Method of preparation:-
Take lentils , wash and soak them for about 5 minutes. Make spice paste by grinding all the ingredients of spice paste. Take a pressure cooker; add lentils, diced onion, tomatoes, potatoes, eggplants, dics pumpkin, salt, turmeric power and water in it. Cook this mixture for about 9 minutes and blend it to make puree. Then pour the puree in heavy bottomed pan and add chicken, hot spice mix, roasted cumin coriander powder in it. Keep this mixture to boil. Reduce the heat to low, cover the pan and cook it for about 10 minutes until the chicken gets cooked. Now heat oil in the pan and fry bay leaves in it for few seconds. Add onions and cook them for about 3 minutes until they changes to golden brown. Then add ground spice paste in it and cook it for about 3 minutes until the oil gets separated. Now add chicken with gravy and tamarind paste in it. Add salt in it according to taste and keep this mixture to boil. Cover the pan and cook it for about 15 minutes on low heat until the chicken gets cooked. When it gets ready then decorate it with chopped coriander leaves and serve it.

Number of servings – 4