Ingredients

  • 2 tablespoon of urad dal
  • 2 tablespoon of moong dal
  • 1 tablespoon of channa dal (kadalei paruppu)
  • 2 tablespoon of masoor dal
  • 2 tablespoon of toor dal
  • 1.5 cups of barley
  • 200 grams of chicken (boneless preferred-cut into medium sized)
  • 1/2 teaspoon of chilli powder
  • ¼ teaspoon of turmeric powder
  • 1 teaspoon of coriander powder
  • 2 dry bay leaves
  • 1 tablespoon of ginger garlic paste
  • 5 tablespoon oil
  • 4 cups of water
  • ½ teaspoon of garam masala

Garnish

  • Fried onions (thinly sliced onions fried in 2 spoon of oil until light brown)
  • Julienne ginger
  • 2 green chillies cut into small pieces
  • Chopped coriander leaves
  • Lime cut into wedges

Method

  • Soak dry pulses(ural, moon, channa, toor dal) and barley for 2-3 hours
  • Heat 1.5 tablespoon oil, add bay leaves, ginger garlic paste and chicken pieces.
  • Let it fry for 3 minutes.
  • Next add dry condiments –chilli, turmeric and coriander powder and fry for couple more minutes.
  • To this add 4 cups of water, soaked dal and barley. Pressures cook for 8 whistles.
  • After it cools down, remove chicken pieces and shred it with a fork/hand.
  • With hand blender or mathu, mash the cooked dal/barkey mixture. Don’t mash it too much that it becomes a paste.
  • Add the shredded chicken and garam masala to the above mixture and bring it to a boil (add more/less water to get soup of your desired consistency).
  • Garnish with fried onions, ginger, green chilies, chopped coriander and lemon

Serve with a slice of toasted bread/naan

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