1 cup green dhal.
Washed. Cover with boiling water for an hour.
Chicken bones (I used the necks, wings).
1/2 green pepper chopped.
1 tomato chopped.
1 small red onion chopped.
1/4 cup orange dhal washed and set aside.
1 tspn cumin masala.
1 green chili.
1/2 tspn tumeric.
1/4 cup dhania.
Salt to taste.
6 Tblsp oil.
6 curry leaves.
1 garlic clove chopped.
1 tspn whole jeera seeds.
In a pot add the green dhal, greenpepper, tomato and onion.
Cover with water and cook. This is a long process.
Cook till dissolved. You need to keep adding water. About 2 hours.
Then add the chicken, cumin masala, tumeric and orange dhal, chili.
Top with water and cook till blended well.
Not too thick. Must be a nice consistency.
In a pan heat the oil with garlic, curry leaves and jeera seeds.
Allow to brown and add to the broth. Stir well.
Add salt and chopped dhania.
Cook for 20 mins more.
Prepared, tried and tested by: Nazley Ally