MOONG DAAL CURRY
An authentic curry with a combination of chicken and yellow split lentils
Ingredients
- 500 g chicken
- 250 g daal
- 215 g onions
- 2 tbsp coriander powder
- 2 tsp red chilli powder
- 2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 1/2 tbsp yoghurt
- 6 tbsp cooking oil
- 500 ml water
Garnishing (optional)
- A pinch of Garam masala powder
- Lemon wedges
Pre Preparation
- -Wash and soak daal (lentils) for at least half an hour.
- -Deep fry the onions in light brown colour and grind them into a paste. Use some water while making a paste.
Instructions
- In a pot, heat oil and splatter cumin seeds. Add chicken pieces with ginger garlic paste and yoghurt. Fry on high heat until the water released from the chicken dries out. Keep stirring. Turn the flame to low. Now it’s time to add all spices – coriander powder, red chilli powder, turmeric powder and salt. Keep the flame medium-low and fry for two-three minutes. Now pour in the fried onion paste. Mix in and add the soaked lentils. Mix in all together and fry for few minutes.You should start to see the oil separating. Finally add water and let it boil on high flame. Taste the seasoning and adjust at this stage. When it starts boiling turn the flame medium-low and cover the pot. Simmer cook for about 25-30 minutes. Or cook until the chicken is tender and lentil is softened.
- Alternatively, use a pressure cooker. After adding water cover with the lid. When it starts to whistle, turn the flame to medium and let it cook in the steam for about 13-14 minutes. Once you have switched off the flame, let the pressure release naturally and then open the lid.Adjust the consistency of the curry by adding some boiling water, depending on how runny you would want to finish it off. I prefer a semi dry consistency as shown in the picture.Serve with garnishing (optional) on a bed of rice or roti (home made flat breads)Do watch the video below for visuals