In a pan cook dal.
Add hing, salt and some chopped onion to the dal and cook until dal is soft.
Cook chicken with little water and chopped onion and cook on low heat, until the
juices from the chicken run clear.
After both the dal and the chicken are cooked, use the stock from the chicken to
thin the dal.
Fry sliced onions in oil until they brown.
Add the ground masala and fry.
Add tomatoes, dal and chicken. Simmer for 10 minutes.
Add a little tamarind pulp.
Serve hot with rice or rotis.
