Tiers

Ingredients

Wheat & Dhal

• ½ cup charela gaw wheat gum, soaked overnight
• ½ cup toor dal, soaked for 1½ hours
• 2 tbsp chana dal, soaked for 1½ hours
• 2 tbsp masoor dal, soaked for 1½ hours
• 1 tbsp magni dal, soaked for 1½ hours

Chicken

• 1/2 – 1 chicken or according to preference
• 2 cups water
• ½ tsp salt
• ½ tsp turmeric powder
• Small piece of cinnamon
• 2 cloves

Masala

• 250g onions (about 2 large), finely sliced
• 12 tbsp oil
• 2 tsp ginger-garlic paste
• 2 tsp dhana powder
• 2 tsp jeeru powder
• 1 tsp chilli powder, or to taste
• ½ tsp turmeric powder
• 150ml blended tinned tomatoes

Wagaar

• 50g onions, finely sliced
• 3 tbsp ghee
• 3 whole green chillies
• 2 tbsp chopped methi bhaji

To Garnish & Serve

• Freshly chopped coriander
• Red onions
• Buns or khameria

Method

1. Recite Bismillah.
2. Drain the soaked wheat and place it in a large pot with fresh water (enough to cover the wheat). Boil until the wheat is completely soft and tender. Once cooked, turn off heat.
3. Wash and drain the soaked dhals and place them in a pressure cooker with enough water to cover them well. Pressure cook for approximately 20 minutes, or until the dhals are very soft and easily mashed.
4. Once cooked, add the dal mixture to the cooked wheat and mix well.
5. Place the chicken in a pot with all the listed ingredients. Bring to a simmer then cover and cook on low heat for approximately 20 minutes.
6. Prepare the masalah by heating 12 tbsps oil in a large pot. Add the finely sliced onions and cook until pinkish in colour.
7. Add the ginger-garlic paste and cook for a few minutes.
8. Add the dhana powder, jeeru powder, chilli powder and turmeric powder. Stir well and cook the spices for a minute.
9. Add the grounded tin tomato and cook the masala on medium heat, stirring regularly, until the oil begins to separate from the masala.
10. Add the chicken without its stock (do not discard) and cook for a few minutes.
11. Then add the wheat and dhal mix to the masalah.
12. Allow it to simmer on low heat, stirring occasionally, until everything comes together and reaches your preferred consistency. Use the chicken stock to bring it to your desired consistency.
13. Taste and adjust the salt and chilli according to your preference.
14. Prepare the Wagaar by heating the ghee in a small pan.
15. Add the sliced onions, whole green chillies and chopped methi bhaji. Fry for a few minutes until fragrant and the onions are nicely browned.
16. Pour the hot wagaar over the kichroh and gently mix through.
17. Garnish with plenty of freshly chopped coriander.
18. Serve hot with soft buns, naan or khameria, alongside finely sliced red onions.