Chicken Dal Recipe (Chicken Lentil Curry Recipe, Daal Murgh)
Chicken dal, also called Dal Murgh, is a delicious curry that you’ll want to make again and again. This fusion recipe combines tender chicken with soft, creamy moong dal and everyday spices. The chicken is cooked first with onions, tomatoes and basic spices, then simmered with soaked dal until it turns into a rich, creamy and mildly spiced curry.
Equipment
Cooking pot
Ingredients
To Cook with Chicken
- 250 grams Bone in Chicken
- 2 no Green Chilli slit
- 2 sprig Curry leaves
- 1 medium Tomato chopped
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt to taste
- ½ cup Split Yellow Moong Dal
- 3 cups Water
For Tempering
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 large Onion peeled and sliced thinly
- 1 tablespoon Ginger Garlic Paste
For Garnishing
- ¼ cup Coriander leaves finely chopped
Instructions
- Wash and soak moong dal for 30 mins in water, this reduces the cooking time.
- Take chicken, green chilli, tomato, curry leaves, salt, turmeric and water in a sauce pan. Bring it to a boil, simmer the pan, cover it and let it cook for 25 to 30 mins till the chicken is cooked.
- Now add in the strained moong dal and continue cooking for 15 mins on low heat till dal is cooked completely. Taste and adjust salt.
- Now make tempering. Heat ghee and add in cumin seeds and let them splatter, add in sliced onions and cook till golden. Add in ginger garlic paste and mix well. Spoon this over the dal and add coriander leaves. Mix well. Serve with ghee rice.
Nutrition
Nutrition Facts
Chicken Dal Recipe (Chicken Lentil Curry Recipe, Daal Murgh)
Serving Size
1 servings
Amount per Serving
Calories
200
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
48
mg
16
%
Sodium
431
mg
19
%
Potassium
176
mg
5
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
307
IU
6
%
Vitamin C
18
mg
22
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.