This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.
This is a complete mess of a recipe! Do not try it! Far too much chana dall which , together with the corriander, results in the dish becoming a thick brownish-green dall mixture, not tasting of meat at all! I can only suggest the quantity of dall was intended to be wet and cooked dall and not dry chana dall which I used? But I'm not going to try it again...too horrible and a very unattractive colour resembling deposits usually seen on a walk in the park! - 19 Feb 2010