Perfect recipe from Ummah.com forums:
1 cup Guji dhal
1. Boil dhal on medium heat, with half teaspoon salt and bay leaves if you have. Boil for 30/45 mins or until soft so you can whisk it till it is smooth.
2 Meanwhile in another pot, heat oil and mustard seeds. Let it splutter.
3. Add 1 onion sliced , whole jeeru, 2 or 3 taj, 2 or 3 cloves, 2 or 3 whole black pepper. 1 or 2 whole chillies Let onions brown.
4. Add 1 tsp ginger masala (ginger/garlic), and chicken. Now add 1/2 tsp salt (can add and taste more later) , 2 or 3 tsp dhara powder, chilli powder (depends how hot you want it), 1 tsp jeeru powder, 1/4 tsp tumeric powder, dash of lemon juice, green masala (do you know what that is?). Let chicken cook.
5. Add 1 or 2 fresh tomatoes – if not available then process the tin version and use half. Also add a squirt of tomato puree. Add a little water and let it cook more. Taste and add anything needed.
6. After you have whisked the daar so that is smooth add the above mixture in, add water and let it boil for 10/15 mins on medium and then another 10/15 mins let it slowly simmer. Chop corriander in and sprinle garam masala and again taste for salt and marcha. Add in if needed.
Measurments off just the top of my head – as when I make it I average it myself.
