Today’s Tiffin

Chana dal cooked with a simple garlic tarka; and chicken do piaze, a “real” one where the latter half of the onions are browned, dried and crumbled into the sauce when the chicken is done, rather than the somewhat uninspiring sliced raw onions mixed into a chicken curry, as served in restaurants back home.  The deep colour and richness of the sauce comes from the onions, whose sweetness really took the edge off about a cup of ground chillies that went into the saucepan. 

One response to “Today’s Tiffin

  1. Mmmmmm…. yummy!

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