Dahl for Canai

Ingredients

• 300 g roasting chickens, cut into small pieces
• 175 g dal, washed and soaked

(A)

• 3 green chilies
• 6 garlic cloves, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 cups water

(B)

• 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)

Directions

1. 1

   Boil dhall with (A) till soft and cooked.

2. 2

   Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.

3. 3

   Saute (B). add more if necessary, until fragrant.

4. 4

   Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.

5. 5

   Add in the cooked dhall and the rest of the coconut milk and tamarind juice.

6. 6

   Simmer till potatoes and chicken are soft.

7. 7

   Add the tomatoes and the coconut cream. Bring to a boil and cook till gravy is thick.

8. 8

   Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.