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Simmer the chana dal in water for 10 minutes.
Heat oil in a pot and brown the seasoned chuck steak.
Add the onions and cook until soft.
Add turmeric, cinnamon, and black pepper.
Stir in the tomato paste and cook for 2 minutes.
Add the dried limes and water, bring to a boil, then reduce to a simmer.
Crush the dried limes slightly and cover the pot, simmering for 30 minutes.
Make saffron water by grinding saffron and mixing with hot water.
Slice the potatoes and fry them until crispy and golden brown.
Add a tablespoon of the saffron water to the stew.
Serve the stew topped with the crispy fried potatoes.