Kaali Daal and Chicken in Coconut (serves 4)

For the daal:

• 150g black lentils
• 4 big tomatoes
• 10g ginger garlic paste
• 2g garam masala

For the chicken:

• 8 chicken leg joints
• 3 onions
• 2 tomatoes
• 1 green chili
• 5 tbsp red chili powder
• 1 tbsp turmeric
• 1 pinch cumin
• 1 pinch garam masala
• 10g garlic
• 250g coconut milk
• 1 pinch mustard seeds
• 5 curry leaves
• 0 bunch coriander

Step 1
They’ve got a gas burner, a few pots and a couple of crude but deceptively sharp knives; they use a windowsill as a chopping board.

Step 2
“Just clean the wound and sprinkle it on.

Step 3
Soak the lentils for 3-4 hours.

Step 4
Drain, bring to boil and simmer in twice the volume of water.

Step 5
Blend the tomatoes in mixer to make a paste.

Step 6
Heat 2 tbsp of oil in a pan; add the tomatoes and cook for 12-15 min.

Step 7
Add ginger garlic paste, cook for a further 5 min, then add chili powder and cook for another 3 min.

Step 8
Add the mixture to the simmering lentils and cook for up to 10 min, or whenever the lentils are ready.

Step 9
Finish by stirring in garam masala, chili powder, a pinch of salt and a dollop of butter.

Step 10
Marinate the chicken with salt, red chili powder, turmeric powder and ginger garlic paste in the fridge for two hours.

Step 11
In a large pot, briefly sizzle the mustard seeds and curry leaves.

Step 12
Add 3 sliced onions and cook over medium heat until translucent.

Step 13
Add 1 green chili, chopped, 2 halved and thinly sliced tomatoes and ginger garlic past.

Step 14
Cook for 10 mins, until the raw tomato taste is gone.

Step 15
Then add turmeric, chili powder and finally the chicken.

Step 16
Cook over low heat, covered, until the chicken is ready.

Step 17
Turn off the heat, stir in 250ml of coconut milk and garnish with chopped coriander.

Step 18
Serve with the black daal and steamed rice.