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Posted by on Jun 18, 2012 in Chicken Recipes, Lentil | 7 comments

Moong dal with Chicken Pieces

Moong dal with Chicken Pieces
By ,
June 18, 2012

Prep Time: 15 minutes
Cook time: 45 minutes
Yield: 6

Habanero chilli (bombai morich) goes very well with this dish. If you are lucky enough to have one, add chopped chilli in the end.

Ingrdients:

• 1 and ½ cup moong dal

• 1 large onion sliced

• 650 grams(wings, liver, giblet)

• ½ tablespoon chilli powder

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 bay leaf

• 2 cardamom

• 1″ cinnamon

• 3-4 clove

• 4-5 green chillies

• 1 teaspoon toasted cumin powder

• 2 tablespoon chopped coriander leaves

• Salt to taste

• 1/3 cup oil

 

moong-dal

 

chicken-pieces

 

How to make:

1. Roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak in water 15 minutes. Then drain the water.

2. Heat the pan with oil and add sliced onion. Fry it till it becomes golden brown.

3. Add ginger, garlic, chilli powder, turmeric, coriander powder bay leaf, cinnamon, cardamom, clove and 1 tablespoon salt. Cook it till oil is separated and chicken pieces.

4. Cook the chicken pieces till it becomes half cooked and stir occionally.

5. Add lentil and 5 cups of water and cook it till lentil is tender.

6. Check the salt and add sliced green chillies, cumin powder and coriander leaves. After 2 minutes remove from heat.

7. Serve moong dal with chicken pieces with plain rice/ polau/ naan or paratha and enjoy the flavour of lentil.

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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7 Comments

  1. Wonderful recipe!

  2. This is very good variation, in Lucknow there is Murg Mashoor, were “Mushuri Dal” is used.

    You can suggest this to be done in rice cooker , very nice flavor.

    In Valsad near Surat were the Parsi community settled, there is a same recipe with goat meat (not lamb) with Arhar Dal and only tamarind and gur apart from what you have written

    • Thanks. Love your word about Persi and mushuri dal(red lentil). I love to know about food from different culture and enjoy the similarity between these.

  3. I like your recipes too much .But need to learn more which is easy and can done with available things.Hope you clear my point.Thanks for your nice and fine recipes.

    B.Regards
    Afrina

    • Hi! I try to keep recipe simple and use regular ingredients in Bangladeshi kitchen. But living overseas may effect on some of my recipes. Hope you will understand that and if you let know about substitute, I love to help you .Thanks.

    • I think this recipe is SO simple compare to other recipes for South Asian food I have seen. They are so complex, with so many spices and layers of flavors. I really appreciated this recipe! We are making it for a Nutrition in World Cultures class. I’m not sure about you Afrina, but there are a lot of Indian and other Asian markets in my area so I am confident I will have access to these ingredients! You can get lucky at Whole Foods and other similar grocers as well.

      Thanks again Rownak!

      • Hi Celsea,
        It is my pleasure that you like it. Simplicity is beauty , noone can beat it.

        Regards,
        Rownak

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