Waiting in Scripture does not mean idly standing by. It is not a matter of resignation, but of commitment to the will of God. But what are we to do when we do not know what God wants us to do? What are we to do while we wait for the divine timetable to run its course? The answer of biblical precept and illustration is one. Do your duty; live in the light God has already given you. By walking in it you will find that God will make the future path clear.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Indian	Mridula’s, Indian, Kitchen	6	servings

INGREDIENTS

1	ts	Coriander seeds
1	ts	Cumin seeds
4		Green cardamom pods
1		2 inch long cassia bark or cinnamon sick; broken up
4		Long dried red chillies
1/2	ts	Black peppercorns
2		Bayleaves
1/2	ts	Fenugreek seeds
1/2	ts	Black mustard seeds
1	tb	Ginger paste
1	tb	Garlic paste
1	kg	Skinned chicken thighs
50	g	Ghee or unsalted butter
1	ts	Salt or to taste
125	ml	Warm water
75	g	Toor dhal or yellow split peas; washed and soaked
		; for 30 minutes
75	g	Masoor dhal; washed and soaked
		; for 30 minutes
4	tb	Sunflower or soya oil
1	lg	Onion; finely chopped
1	ts	Ground turmeric
1	ts	Garam masala
600	ml	Warm water
1	ts	Salt or to taste
1	ts	Tamarind concentrate or 1 1/2tbsp lemon
		; juice
2	tb	Chopped coriander leaves

INSTRUCTIONS

LENTILS
Grind the ingredients until fine in a coffee mill. Add 75ml water to
the ground spices and make a paste, then mix with the ginger and
garlic. Rub this mixture into the chicken making sure that the spices
coat them thoroughly. Cover and leave to marinate in a cool place for
4-6 hours or overnight in the fridge. Bring back to room temperature
before cooking.
Melt the ghee or butter over a medium heat and fry the chicken,
stirring frequently, for 6-8 minutes. Add the water and salt, allow
to bubble gently, then cover the pan and reduce the heat to low. Cook
for 15-20 minutes, stirring occasionally.
Drain the lentils and mix them together. Heat the oil over a medium
heat and fry the onions for 5 minutes, stirring frequently. Add the
turmeric and garam masala, soak for 30 seconds. then add the lentils.
Reduce the heat to low and fry the lentils for 4-5 minutes, stirring
frequently, then add the water. Bring to the boil, cover the pan and
reduce the heat to low. Simmer for 30 minutes or until the lentils
are soft. Stir occasionally. Stir in the salt, remove from the heat
and cool.
Puree the lentils in a blender and pour over the chicken. Cook on a
medium heat until it begins to bubble. Reduce the heat to low, cover
the pan and cook for 20-25 minutes. During the last 10-15 minutes,
stir frequently to ensure that the thickened sauce does not stick to
the pan.
Add the tamarind and stir until dissolved. Cook for 2-3 minutes, then
stir in half the coriander leaves. If using lemon juice, add it along
with the coriander leaves. Remove from the heat and serve garnished
with the remaining coriander leaves.
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