- 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
- 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
- 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