Recipe Credit By Farzana Kumandan @sprinklesandspicect
INGREDIENTS:
- ½ cup soup mix
- ½ cup Moong dhal
- ½ cup Chana dhal
- ½ cup Split peas
- ½ cup Red lentils
- ½ cup barley
- ½ cup oats
- 1 tablespoon bicarb
- *Soak all the above ingredients overnight or for at least 4 hours
- 3 tablespoons butter
- 2 large onions finely chopped
- 1kg – 1½ kg chicken pieces or fillet
- 2 tablespoons garlic and ginger
- 2 cinnamon sticks
- 2 cardamom pods
- 2 cloves
- 2 all spice
- 2 heaped tsp coriander (dhania)
- 1½ heaped tsp cumin (jeera)
- 1 tsp fennel (bariship)
- 1 – 2 tsp kashmiri chilli powder
- 1 level tsp turmeric
METHOD:
1.Soak all the pulses and grains, with the bicarb, overnight or for at least 4 hours.
2.In a large pot add all the soaked and rinsed pulses and top up with water.
3.Cook at a rolling boil for 1 hour, stirring often and topping up water as needed.
4.In a separate pot, braise the butter and onion until golden brown.
5.Add the chicken, whole spices and cook until the chicken is slightly brown.
6.Add in the spices and 1 cup water and cook until the chicken is cooked, adding water as needed.
7.Once cooked, add the cooked pulses, add water to your preferred consistency, and cook for 10 minutes.
8.Serve with lemon slices, slivers of fresh ginger and freshly chopped coriander and green chillies.
Enjoy
