Chicken Dhansak

PART ONE:
You have to make tarka dall first:

Recipe:

1 cup red split lentils
4 cups water
half a teaspoon salt
1 small onion chopped
2 cloves garlic finely chopped
4 tablespoon melted vegetable ghee
half a teaspoon of turmeric
1 teaspoon garam masala

Put the lentils into a saucepan with the water, add the salt, and bring to the boil.
Then simmer for 20 minutes, or according to the instructions on the pack, skimming off any froth that gathers at the top.
As the dal is cooking fry the onions and garlic in the ghee until the onions are just brown.
Add the turmeric and garam masala to the onions and cook for about 30 seconds.
Add this onion mixture into the cooking lentils.
Cook, stirring occasionally, for a total of one 30 minutes, at the end of which you should have a yellow, soup-like consistency.


PART TWO

2 tablespoon vegetable oil
200ml of the base gravy
4 tablespoons of the tarka dall
2 breasts of chicken cut into chunks
1 teaspoon teaspoon salt
half a teaspoon chilli powder
1 red chilli chopped
1 teaspoon garam masala
1 teaspoon ground cummin
1 teaspoon of tamarind concentrate
1 tablespoon of sugar
1 tablespoon chopped fresh green coriander

Cook the chicken in the oil until almost done, this will take only a few minutes
Add the curry sauce and lentils and bring to the boil
Add the salt, chilli powder,red chilli. garam masala, cumin and sugar
Stir well and continue to cook on a high heat
Add the tamarind concentrate and continue to cook for about five minutes, or until sauce thickens, stirring regularly.

Now turn the heat down to a simmer and cook for a further three minutes. Stir occasionally.

Serve sprinkled with the green coriander.