3.now in a big pan add lots of water and soaked pulses…let it boil, turn the heat slow after 1 hour add 1 tsp salt and 1 tbsp turmeric and let it cook until its nicely tender ,stir in between… (Try to add 4-5 glasses of water in start when you are cooking these wheat and pulses because if you add water in middle of cooking ,pulses can not cook nicely)
5. Finely slice 2 onions, add 1/4 cup oil in a pan with these onion, let them cook until lightly brown. 6. Now add ginger garlic paste and stir for 20-30 seconds. 7. make paste of 2 tomatoes, add and stir. 8. add 3-4 green chilies chopped, stir and cook until you see oil with sides of pan.
9. Now add 1 tsp salt, 1 tbsp turmeric, 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp garam masala powder, and stir for 1 minute. 10. Now add yogurt and stir. 11. Add boneless chicken pieces and stir for 7-10 minutes. 12. now add 1-1/2 glass water and on slow heat let it cook until chicken is nicely tender.
14. Add this chicken to cooked pulses, and with the help of same wooden spoon mash and cook these 2 together until nicely mix for half hour. Taste salt if you feel its less add more.(You can also mash it with traditional haleem masher ) (It is good to mash chicken and pulses mixture separately first, then mix them and mash again, this way it will easy to mash them both)
I’m Aini the voice, author, and creator behind Funcooking. I started as a casual hobby which has now grown into a full-blown business (!!) that reaches millions of people with fun recipes each month.
As a long-time food blogger and chef, I’ve had the pleasure of studying and working as a pastry chef. During this time, I’ve gained invaluable experience in the kitchen and crafted unique desserts that have delighted family and friends alike.
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