Intro: This is an assortment of three kinds of Daals/Lentils cooked along with Chicken. Hot, Spicy & extremely flavorful because of the addition of lots of fresh Coriander Greens, Mint Leaves & Green Chilies. This is truly a keeper.
Wash all the 3 Lentils together until the water runs clear. Note: 3 Lentils combined measures about 2 standard cups.
Pressure cook the Daals with 10 Cups Water, 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili paste & 1 tablespoon oil for 5 minutes on high. Let the pressure release automatically. Keep covered.
Note: You may add less water while boiling the Daal & add more later (depending upon the size of your pressure cooker). I like to do it this way. My way.
Wash the Chicken thoroughly in a colander under running water. Shake off the excess water. Make deep gashes on the drumsticks. Cut the thighs into small bite size pieces. Set aside.
Remove the skin from the Tomatoes & chop them finely. Chop the Onions & Set aside.
Heat 2 tablespoons oil in a large nonstick skillet/wok. Tip in all the whole spices - the Bay Leaves, Cinnamon sticks, Cloves, Brown Cardamoms, Green Cardamoms & the Cloves. Let them crackle & release their aroma.
Sauté the onions until golden. Add the remaining 1 tablespoon each of ginger paste, garlic paste & the green chili paste.
Add the Chicken Drumsticks. Cook on high for about 10 minutes. Now goes in the boneless Chicken Thighs. Cook on high for another 10 minutes. Note: If using bone-in thighs, then add along with the drumsticks.
Add the skinless chopped Tomatoes, the remaining 1 tablespoon of Green Chili paste followed by the remaining 1 teaspoon of Turmeric. Cook covered over medium heat for 5 minutes, stirring occasionally.
Add a cup of water. Cook for 8-10 minutes over low heat.
Dry roast Jeera, Dhania, Saunf & Peppercorns on low heat. Cool & grind to a coarse Powder. Add Garam Masala Powder to it. Set aside.
Blend the Daal well with the back of a ladle.
Add Kasoori Methi, Coriander Leaves & the Mint Leaves. Add the freshly roasted & ground spices & the Garam Masala Powder.
Add the cooked Daal to the Chicken. Add the Tamarind pulp. Adjust seasoning. Simmer for a few minutes.
Transfer the Daal Gosht to a Serving Dish.
2nd & final Tadkaa/Tempering:
Heat 2 Tablespoons Desi Ghee in a small Frying Pan. Tip in the smashed Garlic. Cook over low heat until golden. Add the Degi mirch. Cook for 10-15 seconds. Pour the hot Ghee on top of the Daal Gosht.
Serve hot with Rice, Roti, Parantha.
