Dhalca Chicken Curry

Ingredients

600g chicken, cut into bite-sized pieces

1/2 cup dhall, soaked

2 cups water

1 tomato, quartered

75g potato

1 eggplant (brinjal)

75g carrot

Salt to taste

1 tbsp chilli powder

1/2 tsp mustard seeds (biji sawi)

1/2 tsp ground fennel (jintan manis)

1/4 tsp turmeric powder

2cm piece cinnamon stick

1 stalk curry leaves (use leaves only)

1 big onion, sliced

1 clove garlic, ground

1cm piece ginger, ground

3 tbsp oil

Seasoning:

Salt to taste

1/2 tsp sugar

1/2 tsp chicken stock granules
Method
Put dhall and water in a deep saucepot and bring to boil over medium heat. Cook until dhall is soft. Add chicken and more water to submerge them. Bring to a boil, then reduce heat and cook until chicken meat turns firm. Add all the vegetables and simmer covered.

Heat oil and stir-fry garlic and ginger until fragrant. Add onion, cinnamon stick and curry leaves. Mix in combined spices. Dish out mixture and add into dhall and chicken.

Bring to a low boil and add seasoning. Simmer until gravy is reduced and chicken is tender. Dish out and serve.