Chicken Moong Dal Recipes

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Steps:

• Soak the moong dal for 1/2 hour in water.
• Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
• Set aside.
• Dice one onion and set aside.
• In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
• When the oil is hot, add 3/4 of the diced onion.
• Set the remaining 1/4 of the onion aside for later use.
• Cook the onion, stirring frequently, until the onion is 3/4 cooked.
• Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
• Stir in the turmeric and the cayenne and mix well with the chicken.
• Drain the moong dal and add to the chicken with about 4 cups water.
• Add 1 diced tomato (optional).
• Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
• You will probably need to keep adding water every 10-15 minutes.
• The dal should be well cooked (cook until smooth) and the chicken very tender.
• Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
• Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
• Stir nonstop until almost burnt, but not quite.
• Add to the dal.
• Add salt to taste and mix well.

Steps:

• Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
• Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
• Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
• Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

Steps:

• clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes and green chillies and cook for 5 minutes.
• then add mashed dal with water.
• and cook for 10 to 15 minutes .then sprinkle Garam Masala.