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1: Wash and soak the dal for 20 minutes.

2: To a pressure cooker, add the dal, turmeric powder, red chilli powder, asafoetida, ghee, salt and water.

3: Pressure cook the dal for 7 whistles and take it off the flame. Keep it aside and let the steam reduce gradually.

4: Heat a kadai, add oil. Add the whole spices and let it crackle.

5: Add the chopped onions and sauté till it turns golden brown.

6: Add ginger garlic paste and cook it for a minute.

7: Add the tomatoes and masala powders and cook till the tomatoes become soft and oil oozes out from the sides.

8: Add chicken and mix it for 10 minutes on a medium flame. Add a little water.

9: Add the boiled dal and mix well and partially mash it too.

10: Bring the gravy to a boil. Cover and cook it for 10 minutes on a low flame.

11: Open the pot, give it a stir and take it off the flame.

12: Prepare a tempering with hot oil, ginger juliennes and sliced green chillies and add it to the chicken mixture.

13: Garnish it with chopped coriander leaves. Serve it hot with rice/biryani.