Urad Dal Murgh

I love love love dal makhani and today I wanted Dal makhani and also chicken and I was looking for recipes for that and Imade them together ad yum yum yum, the chicken with dal makhani is great.

Urad Dal Murgh (Chicken in Black Gram gravy)

Urad Dal Chicken

Ingredients:

1. 1 cup Whole black gram (Urad Dal)
2. 2 chicken breast cut into 1/2 inch thick slices cut at an angle
3. 1 tablespoon oil
4. 1 medium small onion chopped fine
5. 1 medium large tomato chopped fine
6. 1 teaspoon each of garam masala, chilli powder (reduce according to your heat level), salt, turmeric powder, coriander powder, cumin powder, ginger-garlic paste
7. Healthy heap of chopped cilantro

Soak the urad dal with 3 cups of water over night. Cook them in a pressure cooker for 4-5 whistles with 1/2 of the turmeric. Let the steam escape.

Sprinkle the chicken with half of the salt and chilli powder and set it aside for 15 minutes.

In a pan heat half of the oil and fry the chicken 3 minutes on either side. Drain and set aside. Add the onions and fry till they start getting browned. Add the ginger garlic paste and fry for a minute. Add the tomatoes and all the spices and mix well. Add the chicken and urad dal and a cup of water and simmer for 30 minutes. Garnish with cilatro and serve with roti or rice

Chana Dal Murgh

Chana Dal or Bengal Gram goes very well with meat but I never used to like it when I was a kid. But I have grown over it and now I really really like it. I wanted to see if it goes well with Chicken as well and let me tell you, this is one of the most delicious currys' I served with roti. Try it to believe it.

The creamier you want your dal to be the more you cook it. And my dal got totally mashed up and super creamy-the way I like it. And I used Chicken thighs but you can use any part of chicken you like. Enjoy

Chana Dal Murgh (Chicken with Split Bengal Gram)

Chicken with Chana Dal Gravy

Ingredients:

1. 1 cup chana dal soaked in water for 30 minutes
2. 1-1/2 chicken 
3. 1 cup chopped onions
4. 2 medium tomatoes chopped
5. 1 teaspoon salt
6. 1/2 teaspoon each of turmeric, chilly powder, ginger-garlic paste, garam masala
7. 1 tablespoon oil
8. 1 inch cinnamon stick broken
9. 2 cloves

Marinate the chicken with salt, turmeric, chilly powder and garam masala for30-60 minutes. In a pressure cooker heat the oil and fry the onions till golden brown. Add ginger-garlic paste and fry for a minute along with the cinnamon and cloves. Add tomatoes and fry for a couple of minutes. Add dal with a cup of water and cook for 2 whistles. Let all the steam escape, open the cooker and add the chicken and cook further for 2 more minutes. Simmer till the gravy thickens to your liking. garnish with a handful of cilantro and serve with your favorite Roti

Other chana dal recipes 

Purple Cabbage with Chana Dal

Chana Dal Mango

Green beans with meat and Lentils with Shallots

I always thought Shallots were small red onions but looks like they are a totally different thing. And so are pearl onions. They are more closely related to leeks than onions. Back in India, in the olden days onions used to be pretty small. Only after I came to US did I ever see an onion which weights close to 1 lb but has no taste what so ever. Anyway, the other day I got some small red onions (or shallot...or whatever they are ) from the Indian store and I made dal with it and I loved it. But only pain with those little onions is peeling them. As is, I hate peeling any onions and these were tiny. But NO PAIN NO GAIN

Green Beans with Meat (French cut green beans with lamb curry)

Green beans with lamb

Ingredients:

1. 3 cups frozen french cut green beans thawed or a can drained
2. 1/2 lb lamb or goat cut into bite size pieces
3. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander powder, cumin powder,ginger-garlic paste
4. 1 medium onion sliced thin
5. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till tender. Add all the other ingredients except green beans and fry for 5 minutes. Add 1/2 cup water, cover and cook for 3 whistles. After the steam escapes, open the cooker and add green beans and simmer till the gravy thicken. About 10 minutes. Garnish with cilantro and enjoy

Choti Pyaz Toor Dal (Lentils with shallots in Tamarind juice)

Ingredients:

1. 1 cup toor dal
2. 10-12 shallots peeled and halfed if big
3. 3 cups juice from a small lemon sized tamarind
4. 1 big or 2 small green chillies chopped
5. 1/2 tablespoon each of oil, coriander powder
6. 2 garlic pod chopped fine
7. 1/2 teaspoon each of cumin, mustard seeds, urad dal , chana dal, turmeric
8. 1 teaspoon salt
9. 2 green chillies
10. few curry leaves

Pressure cook the dal with turmeric and 2 cups water. After the seam escapes, open the cooker and add all the powders and shallots and green chillies and tamarind juice and bring to a boil. Boil for 10 minutes. In a pan heat the oil and fry the cumin, mustard seeds, urad dal, chana dal for 2 minutes. Add garlic and red chillies and curry leaves and fry for 3 more minutes. Add this tempering to the dal and bring to boil again. Simmer for 5 minutes and garnish with cilantro and enjoy

Harees

One of my friend saw my blog the other day and she wanted me to post this recipe of haleem made with chicken. There are many many ways haleem is made and this is how my mom used to make. Long time ago I posted this recipe on Sify and I made quite a lot of online friends from many different countries. So I am happy to post this recipe on my own blog

And I will post the picture soon

Haleem (Lentils and wheat cooked with chicken)

Fried Onions

Ingredients

1. 500 gms boneless chicken
2. 3 big onions, chopped longitudinally
3. 4 chillies, slit
4. 3 lemons
5. 2 table spoon curd
6. 1 teaspoon ginger garlic paste
7. 100 gms red grams (masoor dal)
8. 100 gms lentils
9. 300 gms coursly beaten wheat
10. 1 tablespoon chilli powder
11. 3 tablespoons chopped coriander leaves
12. 3 tablespoons mint leaves
13. 6 tablespoons oil
14. 2 cloves
15. 6-8 black pepper seeds
16. pinch of turmeric
17. salt to taste
18. 4 glasses water

Cut the chicken into medium pieces along the muscle and marinate it in the curd mixed with 1/2 teaspoon salt, chilli powder and a little turmeric for 2 hours
Set aside a cup of chopped onions the rest should be deep fried till golden brown and set aside
Take the red grams and lentils and boil them with a little turmeric for about 20 minutes or till you get 4 whistles (no salt should be added else the lentils will not get boiled) and set aside
In a cooker take the oil and fry the onions till sauted and then add the slit chillies. Add 2 cloves and 6-8 black pepper seeds.After a minute add the ginger garlic paste and fry till brown. Now add the marinated chicken and the wheat and add water and the mint leaves and boil till the chicken gets totally disintegrated or for 4 whistles. Now add the boiled grams and lentils and add some more water to make a light gravy. Add salt to taste and boil it continuously stirring till you get a thick gravy and the chicken totally separates into fine pieces.
Serve hot topped with the deep fried onions , coriander and lime juice
Same dish can be made with Mutton