Ingredients 

• Chicken 2.5 lbs
• Toor dal 1 1/2 cup
• Onions 3
• Tomatoes 3
• Tamarind pulp

For Masala
 
• Red Chillies 20
• Pepper Corn 25
• Dhania Pwd 1 1/2 teaspoon
• Jeera Pwd 1 1/2 teaspoon
• Mustard 1 teaspoon
• Green chillies 6
• Ginger-garlic paste 3 teaspoon
• Cinnamon 5 pieces
• Cloves 5
• Cardomom 10
• Cilantro 1 bunch

• Grind all the ingredients of Masala to a smooth paste.
• In a pan cook dal.
• Add hing, salt and one chopped onion to the dal and cook until dal is soft. 
• Clean the chicken and cut into medium sized pieces. 
• Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear. 
• After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal. 
• Fry 2 sliced onions in oil until they brown. 
• Add the ground masala and fry. 
• Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes. 
• Add a little tamarind pulp.