Mixed dal, tandoori roti & punjabi chicken masala

Ingredients

1)Mixed Dal:

• 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

2) Tandoori Roti :

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

3)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

Preparation

• 1)Mixed Dal:
  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. 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. 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.
• 2) 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 .
• 3)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.

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