Soak the Urad Dal in water and set it aside. For best results, leave it to soak for a few hours to ensure it becomes soft and cooks evenly.
Add Oil to a pan and heat it up on medium flame until hot.
Add Onion to the pan and cook for 4–5 minutes until it turns golden brown and slightly caramelised.
Add Garlic Paste and Bullet Chilli to the pan, and sauté for 1 minute until the raw smell disappears and the aroma is released.
Add Tomatoes and cook for 3–4 minutes until they break down and become soft, forming a base for the masala.
Add the spices. Stir and cook for 3–4 minutes to let the spices blend and release their flavours.
Add 2 tablespoons of Water and cook for another 2–3 minutes. This helps release the colours and deepens the flavour of the masala.
Add Chicken to the pan and cook for 4–5 minutes, stirring occasionally, until the colour changes and it starts to seal.
Add the soaked Lentils along with enough Water to cover. Mix everything well, then cover with a lid and cook for 30 minutes on medium heat.
Check if the Lentils are soft and tender. If they are still firm, add a little more Water and continue cooking until they reach the desired texture.
Garnish with fresh Coriander and serve hot.
