Chicken mince/ keema 250-300 grm
Green cardamoms 3-4
Cinnamon 1 inch stick
Javitri - 1/2 teaspoon
Bay leaves 2
Cumin seeds 1 teaspoon
Onions sliced 3 medium
Ginger paste 2 tablespoon
Garlic paste 2 tablespoon
Split green gram with skin (chilkewali moong dal),soaked 100 grm
Split Bengal gram (chana dal) soaked 100 grm
Broken wheat (dalia/lapsi) soaked 100 grm
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Black peper 1/2 teaspoon
Salt to taste & Sugar 1 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2-3 tablespoons
Fresh mint leaves hand torn 10-12
Ghee- 250 gm
First boil all the grains together with lots of water, add salt. When the grains become tender and mushy switch off the woven and blend it with hand blender.
Now heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds Javitri and onions and sauté till light brown.
Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.
Add turmeric powder and red chili powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken Minch/ keema and salt and stir it till oil come out. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves.
Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and garnish with fried onion and serve hot with paratha or any flavored rice.