1. Add the 1 cup of washed green dhal to a bowl and cover with boiling water.
2. Let it soak for 1 hour. Drain before cooking.
3. In a large pot, add the soaked green dhal, 1/2 chopped green pepper, 1 chopped tomato, and 1 chopped small red onion. Pour in about 6 cups of water and bring to a gentle boil.
4. Lower the heat and simmer uncovered for about 2 hours, stirring now and then.
5. Keep topping up with water as needed so the dhal doesn’t dry out. The green dhal should soften completely and almost dissolve into the broth. If it still looks grainy, keep cooking a little longer.
6. Once the dhal is soft, add the 500 g chicken bones or chicken pieces, 1/4 cup washed orange dhal, 1 tsp cumin masala, 1/2 tsp turmeric, and 1 whole green chili.
7. Add another 2 to 3 cups of water if the broth feels too thick.
8. Simmer for another 40 to 50 minutes until the chicken is tender, and the orange dhal has blended into the soup.
9. The consistency should be brothy, not thick like a curry. If needed, add a splash more hot water near the end.
10. Taste and add salt as needed.

Vagaar

1. Heat 6 Tbsp oil in a small pan.
2. Add the 1 tsp whole jeera seeds, 6 curry leaves, and 1 chopped garlic clove.
3. Let everything sizzle for a minute or two until fragrant and lightly browned.
4. Don’t let the garlic burn, or it’ll turn bitter.
5. Pour the hot vagaar straight into the broth and stir well.
6. Add the 1/4 cup chopped fresh dhania.
7. Simmer for another 20 minutes so all the flavours settle together nicely.
8. Serve hot on its own or with fresh bread or rice if you want something extra filling.