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Learn how to make Dal Murgh with our Chef Smita Deo.
Introduction Dal Murgh or Dal Chicken is the perfect balance between getting a healthy dose of fibre-filled, nutritious lentils in, as well as satisfying that desire (need) for a cheeky bit of chicken. The recipe involves cooking the dal & chicken separately Once the chicken is halfway done, you add in the dal alongside the water until the chicken is done. Finally, we’ll add the tempering- of beautiful slivers of onions, and dried red chillis. This is a curry to die for! Try it out tonight & let us know how you like it in the comments.
Dal Murgh Ingredients:
Boiling the Dal 1/2 cup Pigeon Peas 1/2 cup Split Red Lentils 3/4 cup Chickpeas 2 cups Water 1/2 tsp Turmeric Powder 1/4 tsp Asafoetida Salt (as per taste)
Searing the Chicken 2 tbsp Oil 2 tbsp Ghee 2 Bay Leaves 1-inch Cinnamon Stick 1 Star Anise 1 Black Cardamom 5 Green Cardamoms 3 Onions (chopped) 1 tbsp Ginger Paste 1 tbsp Garlic Paste 1 kg Chicken 3 Tomatoes (chopped) 1/2 tsp Turmeric Powder 2 tbsp Chilli Powder 1 tsp Garam Masala Powder 3-4 tbsp Roasted Dried Coconut (paste) Salt (as per taste) Coriander Leaves (chopped)
For Tempering 2-3 tbsp Ghee 1 Onion (sliced) 1/4 tsp Salt 4-5 Green Chillies (slit) Dry Red Chilli (chopped)