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1
Soak the moong dal for 1/2 hour in water.
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2
Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
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3
Set aside.
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4
Dice one onion and set aside.
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5
In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
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6
When the oil is hot, add 3/4 of the diced onion.
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7
Set the remaining 1/4 of the onion aside for later use.
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8
Cook the onion, stirring frequently, until the onion is 3/4 cooked.
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9
Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
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10
Stir in the turmeric and the cayenne and mix well with the chicken.
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11
Drain the moong dal and add to the chicken with about 4 cups water.
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12
Add 1 diced tomato (optional).
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13
Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
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14
You will probably need to keep adding water every 10-15 minutes.
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15
The dal should be well cooked (cook until smooth) and the chicken very tender.
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16
Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
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17
Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
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18
Stir nonstop until almost burnt, but not quite.
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19
Add to the dal.
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20
Add salt to taste and mix well.
