Put dhall and water in a deep saucepot and bring to boil over medium heat. Cook until dhall is soft. Add chicken and more water to submerge them. Bring to a boil, then reduce heat and cook until chicken meat turns firm. Add all the vegetables and simmer covered.
Heat oil and stir-fry garlic and ginger until fragrant. Add onion, cinnamon stick and curry leaves. Mix in combined spices. Dish out mixture and add into dhall and chicken.
Bring to a low boil and add seasoning. Simmer until gravy is reduced and chicken is tender. Dish out and serve.