Wash and boil the lentils with ½ tsp salt till they are soft.

Dry roast all the spices under "for roasting" till they release their aroma.

Cool and then grind to a fine powder.

Mix in the turmeric and nutmeg and blend well. Keep aside.

Once the lentils are cooked, whisk them to a smooth and thick consistency.

Add water if required.
Heat ½ tbsp ghee in a pan and fry coriander, fenugreek and mint till they turn soft and then grind them to a smooth paste.

Heat the remaining ghee in a kadai and fry the onions till they turn soft and translucent.

Add ginger garlic paste and saute till the raw aroma goes away.
Add the spice powder, ½ tsp salt and fry for few mins till they start sticking to the pan.

Add ¼ cup water and cook the spices for a min.
Add chicken and saute in the masala for 5 to 10 mins.

Add the lentils, coriander paste and tamarind paste and bring to a boil, stirring frequently to prevent sticking.

The consistency should be like a medium-thick soup.
Add a cup of water cover and cook till chicken is done.
Serve hot.