Dal Murgh

This is one of the amazing Indian chicken recipes or maybe one of the many Indo- Muslim fusion recipes. History concurs that Indians loved their dal with a soupy consistency and the Muslims who ruled over India for many years, loved their meat and rice dishes with lots of nuts and dry fruits. When both the ideas came together the Dal- gosht or dal with meat was born. It is a one pot meal, comprising of dal and chicken, easy to cook and satisfying for your taste buds. Originally this recipe was cooked over open fire in a big vessel called handi.

But, I cook it in a pressure cooker to speed up the cooking process . I usually serve this with roti (Indian flatbread) or naan and a cooling raita.

Serves 4

Ingredients

  1. 125 gms of chana dal or split bengal gram
  2. 4 chicken drumsticks 
  3. 1 large onion chopped finely
  4. 2 large juicy ripe tomatoes chopped finely
  5. 1 green chilli chopped finely
  6. 1 tbsp of garlic and ginger paste
  7. 1 tbsp curry powder
  8. 1 tsp turmeric powder
  9. 1 bay leaf
  10. Whole spices (1 cinnamon stick, 2 green cardamoms, 4 cloves, 1 star anise, 1 dried red chilli)
  11. 2 tbsp oil
  12. 1 tsp ghee or clarified butter
  13. Salt to taste
  14. 2 tbsps of  thick coconut cream or fresh cream
  15. Coriander and mint leaves  and lemon wedges for garnish.

Procedure

  1. Soak the chana dal in 500 gms of water for 2 1/2 hours.
  2. Drain the dal and keep aside.
  3. Put oil in a pressure cooker and heat it on medium flame.
  4. As soon as the oil gets hot, add the whole spices and once they start to splutter add onions and fry till they turn brown.
  5.  Now, add garlic and ginger paste and fry till oil leaves the sides of the cooker.
  6. Add tomatoes and green chillies and fry.
  7. Tip in the chicken drumsticks and fry on low heat for 5 mins.
  8. Add turmeric powder, curry powder, salt and bay leaf.
  9.  Fry till oil seperates. Add the dal and fry for 2 mins.
  10. Add water and put the lid on and cook on high till the first whistle.
  11. Then, put the flame on low and cook for 5 mins .
  12. Turn off the flame and let or rest for at least 30 mins.
  13. Open the lid and add garam masala powder and ghee and mix well.
  14. Add coconut milk or fresh cream(optional).
  15. Cook for three to four minutes so that everything comes together.
  16. Serve after garnishing with coriander leaves, mint leaves, green chillies and lemon wedges.
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