Dahl for Canai

Name: Dahl for Canai
Ingredients: 300 g roasting chickens, cut into small pieces; 175 g dal, washed and soaked; 3 green chilies; 6 garlic cloves, chopped; 1 teaspoon turmeric powder; 1 tablespoon curry powder; 1 teaspoon salt; 4 cups water; 2 dried chilies, pounded; 1 12 cm piece gingerroot, finely diced; 1 large onion, finely diced; 2 curry leaves; 12 teaspoon mustard seeds; 3 tomatoes, quartered; 2 potatoes, quartered; 1 12 cups coconut milk; 1 cup tamarind juice; 12 cup coconut cream; salt; 1 pinch asafetida powder (optional)

20 ingredients

12 steps

Ingredients

300 g roasting chickens, cut into small pieces
175 g dal, washed and soaked
3 green chilies
6 garlic cloves, chopped
1 teaspoon turmeric powder
1 tablespoon curry powder
1 teaspoon salt
4 cups water
2 dried chilies, pounded
1 12 cm piece gingerroot, finely diced
1 large onion, finely diced
2 curry leaves
12 teaspoon mustard seeds
3 tomatoes, quartered
2 potatoes, quartered
1 12 cups coconut milk
1 cup tamarind juice
12 cup coconut cream
salt
1 pinch asafetida powder (optional)

Directions

1

Boil dhall with (A) till soft and cooked.
2

Heat a deep saucepan with oil.
3

Saute chicken pieces until they are brown.
4

Remove from saucepan.
5

Saute (B).
6

add more if necessary, until fragrant.
7

Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.
8

Add in the cooked dhall and the rest of the coconut milk and tamarind juice.
9

Simmer till potatoes and chicken are soft.
10

Add the tomatoes and the coconut cream.
11

Bring to a boil and cook till gravy is thick.
12

Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.