- Chicken-1 lb(I usually use chicken bones like neck,wings)
- Mung dal-1/2 cup
- Onion-1 medium(chopped)
- Red chili powder-1/2 ts
- Turmeric powder-1/2 ts
- Cumin powder-1/2 ts
- Garam mashala powder-1/2 ts
- Ginger paste-1 ts
- Garlic paste-1 ts
- Oil-3 Tbs
- Salt-1 ts or your choice
Procedure:
- Saute mung dal around 1 minute. Soak dal in water around 15-20 minutes. Wash,drain water and keep aside.
- Clean and wash chicken pieces. Drain water and keep aside.
- Heat oil in a pan. Add onion and fry until tender. Add all powder and paste ingredients and stir in medium heat around 1 minute.
- Add dal. Stir around 1 minute and then add chicken. Stir until all liquid evaporated and oil comes out by the side of the pan.
- Add 3 cup water. Cover the pan with lid. Cook it in medium heat. Cook until dal and chicken become tender and your desired gravy comes.
- Enjoy with plain rice, roti.
Hi, Could u plz tell me what do u mean by Saute mung dal around 1 minute? That means initially mug dal have to be fried!
ReplyDeleteHi Kaiser,
ReplyDeleteHere saute means to dry roast the mung dal before cook. When mung dal is dry roasted before cook, it gets a nice aroma and the dish tastes super yummy.
Thank you.
Thanks Arju. If mug dal is dry roasted for 1 min and then soaked into water around 40 min, Could this subsequent two process added any taste later-on? Because dry toasted dal could be lost the crispiness when immersed into water for 40 min.
ReplyDeleteHi Kaiser,
ReplyDeleter u going to do research on Moong dal!!! ha ha just kidding. Actually the dry roast of Moong dal is needed for the aroma of dal not for the crispiness. And if u soak it in water after roasting; it will help to cook quickly. Otherwise u have to wait long so that the dal become soft and tender..
Thanks again. Actually I like the mugdal very much. But Tensed lil bit about the cooking! So before cooking 1st time, analysis the cooking process. Other there could be huge chance to waste the food.
ReplyDelete