Start by putting all the chana dal ingredients to boil on a medium high heat with lots of water. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water.

Separately, heat oil in a deep pot and add the chopped onions. Fry till these are translucent and lightly turning gold.

Add the garlic, all the spices and the chicken. Fry this all well until the chicken begins to brown.

Add the chopped tomatoes, cover and simmer for 15 minutes.

Once the simmer time is up, uncover and add in the chana dal, as well as about one cup of the reserved water.

Bring it all to a boil, then cover and simmer again on low for 20 minutes. You will likely need to add more water, so keep checking and topping up the water if necessary. Remember, this curry has a tendency to absorb a lot of water, therefore keep the curry a bit more liquid-y than appears to be enough.

Once the the curry is ready, start on the tadka. Heat up the tadka oil in a small frying pan on a medium heat and add the onions. Stir the onions constantly, allowing them to become a golden colour. Once you're at a light golden shade, add the cumin and dried red chillies. Continue to fry and stir until the onions become a dark golden. Immediately take off the heat and pour the oil over the Chicken Dal.

Serve immediately!