Mixed dal, Tandoori roti & Punjabi chicken masala

Mixed Dal

Serves : 4 to 6

You need

½ cup masoor dal ( red lentils )
½ cup tur dal ( yellowsplit lentls )
½ cup moong dal ( split moong beans )
2 medium onions, chopped
4 tomatoes, crushed
2 ½ cup vegetable stock
1/3 cup ( 80 ml ) cream
2 tablespoon ghee
3 teaspoon mustard seeds
½ teaspoon kalonji ( black onion seeds )
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon cumin powder
1 teaspoon red chilli powder
3 teaspoon coriander powder
1/2 teaspoon black pepper, crushed
2 tablespoon chopped coriander leaves
2 tablespoon ghee
Salt to taste

Method

1, Rince each dal separately, under cold water; drain. Put only the tur dal in small bowl , cover with water ; soak for 30 minutes and drain.

2, Heat ghee in large heavy ? based pan; add mustard seeds,stirring until they start to pop. Add chopped onions , garlic and garlic , shallow fry until onions are browned lightly.

3, Add coriander powder, chilli powder, cumin powder and crushed black pepper. Stir for 1 -2 minutes. Add dals, crushed tomatoes and vegetable stock; cover with a lid, simmer the heat and cook for about 30 minutes or until masoor dals are tender, add remaining ingredients, stir over low heat until just heated through.

Tandoori Roti & Punjabi Chicken Masala

Ingredients

For Tandoori Roti :

2 cups wheat flour
2 teaspoon oil
1/2 teaspoon ghee
Water for kneading

For Punjabi Chicken Masala :

800 g chicken
400 g tomato, blanched and pureed
3 teaspoon ginger- garlic paste
4 green cardamoms
2 cloves
1 stick cardamom
2 tablespoon cashew nut paste
¾ teaspoon red chilli powder
½ cup cream
2 tablespoon butter
1 green chilli, chopped
1 cup hot water
Salt to taste

Method

For Tandoori Roti :

Rub ghee and salt into the flour . Add enough water to form a stiff dough. Preheat tandoor for 2 minutes. Now roll out rotis and place them onto the heated tray. Cook in tandoor till done. Serve with Punjabi chicken masala and mixed dal .

For Punjabi chicken masala :

Wash and chicken into 8 pieces. Heat butter in a heavy ? bottomed pan. Fry green chilli, ginger- garlic paste, add tomato puree , salt and all dry masalas. Stir until you get a nice aroma. Add chicken pieces, fry for 10 minutes along with the masala.

Then add 1 cup of hot water , cover and cook for 20 -25 minutes or till chicken is done. Add cream , simmer over a low heat for 2- 3 minutes. Serve hot with tandoori roti and onion rings.