DAAL MURG

500 gms boneless cut into bite size pieces
1 cup toor dal (split yellow pigeon peas)
1 medium onion, finely chopped
5-6 garlic cloves crushed
1 inch piece of gingercrushed
½ tsp black mustard seeds
5-6 fresh curry leaves
2dried red chilies, to taste
 a big pinch of  heeng (asafetida)
1 tsp tamarind paste

½ tsp turmeric (haldi)
¼ tsp red chili powder to taste

½ tsp  zeera( cumin) ½ tsp dhania( coriander ) ½ tsp methi dana (fenugreek ) roasted separately and grounded
salt to taste
2 tbsp  mustard oil
freshly chopped cilantro leaves for garnish



pressure cook the dal with 2 1/2  cup of water till one whistle then with back of  ladle, slightly mash the daland keep aside heat oil in a pan  add the mustard seed reduce the heat and add the curry leaves, dried red chilies, asafetida, add the onion sauté til  browned, add the ginger, garlic and , turmeric, red chili powder salt mix well add chicken pieces mix well cook for 5-6 minutes covered stir in between till half done ,then add the cooked dal along with water, also add the tamarind paste as well mix well bring to  boil and cook on slow heat for another 5-6 minutes or until the chicken is completely cooked add spice powder mix and cover again for another minute, remove from heat put in a serving bowl garnish with coriander leaves serve hot with rice or chapatti.