Ingredients
1/2 cup Red Lentil (Mysoor) or Chickpea (Chana) Dhal
3-4 Chicken thighs
1 tsp Ginger/Garlic paste
1/4 tsp Saffron
1 tsp Chili powder
1 cup water
1 large onion
2 green chilies
a hand full of curry and coriander leaves
1/2 tsp of Cumin seed
Salt to taste
Method
Wash and soak the dhal for 1.5 hours. Strain the soaked Dhal and keep a handful aside till needed.
Wash and marinate the chicken with crushed ginger/garlic paste, chili powder (I used Paprika instead of Chili), saffron and then add into a pan and keep on the stove with 1 cup of water. Cook on high and then lower the heat till the chicken is dry, break into pieces.
Add the soaked Dhal into the grinder along with the chicken pieces, Onions chopped into small cubes, the chopped green chilies and the coriander and curry leaves. Then add in the fennel seed and salt and grind together.
Then take out of grinder into the pan and add the balance Dhal. Mix together flatten out in the shape of a Vade. Fry in hot oil till golden.
NB: You can use any dhal you have at home. Don't worry if you don't have coriander leaves - do without.