Dal With Chicken Recipes

CURRIED CHICKEN & BAKED DHAL

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
• Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

DAL WITH CHICKEN

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.

CHANA DAL CHICKEN

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.

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.