Chana Dal Chicken Food

CHANA DAL, NEW DELHI-STYLE

Steps:

• Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

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 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.

URAD DAL CHICKEN

Steps:

• Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
• Add salt, turmeric powder and red chili powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning).
• Add the chicken and continuously stir until all of the water evaporates.
• Add in the urad lentils.(not the water, the lentils only). Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the chicken cook.
• When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.
• Garnish with coriander/cilantro leaves and green peppers and serve with lemon.

CHICKEN MOONG DAL

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.

FRIED CHANA DAL WITH PANIR

Steps:

• Wash chana dal and soak for 2 hours.
• Grate onions.
• Chop corriander.
• Make ginger-garlic paste.
• Chop tomatoes.
• Cut paneer into cubes and fry.
• Heat oil in a cooker.
• Fry onions till light brown.
• Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli.
• Add tomatoes and fry.
• Add chana dal, salt, chilli and turmeric powder.
• Fry for 7 minutes.
• Pour 1 2/3 cup water and close the cooker lid.
• Place cooker on full heat & bring to full cooking pressure.
• Reduce to medium heat & cook for 5 minutes.
• Allow cooker to cool gradually.
• Once cooled, open it.
• Add lightly fried cubes of paneer to the dal.
• Simmer for 2 minutes.
• Garnish with fresh corriander and lime.
• Serve.