4 cups chicken boneless
2 tablespoon coriander powder (dhaniya)
2 tablespoons turmeric powder (haldi)
2 tablespoon red chili powder (lal mirch)
Salt to taste (namak)
2 tablespoon 7 spices powder (garam masala)
2 tablespoon garlic paste (Pisa hua lehsun)
2 tablespoon ginger paste (pisi hui adrak)
3 tablespoons tomato paste
3 cups sized onions sliced (Kati hui pyaaz)
1 cup split bengal gram (chana daal)
11/2 cups barley (jau)
1 cup red lentils (masoor daal)
1 cup white lentils (Urad Daal)
1/2 cup rice (chawal)
1/2 cup clarified butter
6-8 whole red peppers
2 inch ginger
5-6 green chilies
1 cup yogurt
1 cup cooking oil
10 cups water
First wash all the lentils separately and then add them in one large bowl with rice and barley for overnight. Add 6 cups of water and cook all the lentils rice and barley until is tender. Once all the lentils are tender dry the rest of the water and cool the lentils down.
Once lentils are cool then add it to a blender or chopper and blend it into a paste. Keep repeating the process until the whole lentils become a paste like shape. Add all the paste into a pot and add 2 cups of water, turmeric, salt and keep on it low flame.
Add oil to a separate pot and fry onions. Fry onions until brown and keep aside half of the onions on the paper towel. In rest of the onions add chicken, ginger paste, garlic paste, red chilies, rest of turmeric, garam masala, coriander powder, salt. Cook chicken for 5 minutes until chicken in a bit brown and now add clarified butter yogurt and tomato paste. Cook until chicken is tender and then dry the water. Once water is dried take a long spoon and shred the chicken.
Add lentils paste to chicken and 2 cups of water and cook. In a pot add oil and fry onions until brown and add whole red peppers. Add brown onions and peppers to chicken and cook for another 5 minutes. Serve dhaleem with fried onions, chopped cilantro leaves, chopped green chilies, julienne ginger, lemon slices, garam masala.
Recipe courtesy by Gratify Cooking