1 cup Toor Dal (oily), rinsed briefly with water, add 1 can chicken stock and dilute with water to a total of 3 cups of water. Add in two diced tomatoes and pressure cook for 20 minutes on high.
Chicken: Add ginger/garlic/chili paste and saute in oil breifly then add 1 whole onion diced, and cook on medium/low heat until translucent. Add in chicken, cook, covered add 1 tbs red chili powder, 1 tbs garam masala, 1 tsp salt. Cook until done.
After lentils done, blend lentils/tomato into a fine sauce then add chicken and done.