01 -
Wash and soak all lentils/dals. Set aside.
02 -
Fry sliced onions until golden brown. Divide into two portions. Crush half and keep the other half aside.
03 -
Make a paste of coriander, mint, and green chillies.
04 -
Heat oil in a pan, add whole spices, ginger garlic paste, red chilli powder, half the salt, garam masala, and turmeric. Fry for 1 minute.
05 -
Add chicken and yogurt. Sauté briefly before adding crushed fried onions and green chilli paste. Sauté again.
06 -
Add 1/2 cup water, cover, and cook until the chicken is tender.
07 -
Shred the cooked chicken and add it back into the masala mixture.
08 -
Add chicken stock and the soaked lentils. Cover and cook on low heat for 15 minutes, stirring occasionally.
09 -
Add oats, coriander powder, cumin powder, lemon juice, and the remaining salt. Mix well.
10 -
Add ghee and mix thoroughly.
11 -
Garnish with chopped coriander, lemon slices, fried onions, and fried cashews.
12 -
Serve hot.