Ingredients

1 cup(s) mix of pigeon peas (tuvar dal), red lentils (masoor dal) and split green gram (moong dal)
2 cup(s) red pumpkin dices
2 small eggplants cut into thick roundels
2 small potato(es) cut into thick roundels
2 tablespoon(s) fenugreek leaves chopped
2 small tomato(es) diced
2 small onion(s) diced
4 cups water
½ teaspoon(s) turmeric powder
salt to taste
8 medium pieces (about 800 grams) of chicken
1 tablespoon(s) roasted cumin powder
1 tablespoon(s) roasted coriander powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
2 tablespoon(s) oil
1 bay leaves
1 onion(s) chopped
1 teaspoon(s) tamarind paste
Finely chopped coriander leaves for garnishing

For the spice paste
½ peppercorns
4 cloves
4 cardamoms
2 teaspoon(s) cumin seeds
1 dried red (Kashmiri) chillies
4 green chillies chopped
8 garlic flakes
1 teaspoon(s) ginger grated
½ cup(s) chopped coriander leaves
½ cup(s) chopped mint leaves

Wash and soak the lentils for about 5 hours.
Grind all the ingredients under the spice paste.

Pressure-cook the first ten ingredients for about 9 minutes. Blend to a coarse puree.
Pour the puree in a heavy-bottomed pan along with the chicken, roasted cumin-coriander powders and hot spice mix (garam masala). Bring to a boil, cover and cook on low heat for about 10 minutes or till the chicken is almost cooked.
Heat the oil in a pan and fry the bay leaves for a few seconds. Add the onions and fry for about 3 minutes or till they are golden brown.
Add the ground spice paste and fry well for about 3 minutes or till the oil starts floating on the surface.
Add the chicken with the gravy along with the tamarind paste. Add salt to taste if required. Bring to a boil. Cover and cook on low heat for about 15 minutes or till the chicken is cooked through.
Garnish with finely chopped coriander leaves.