Chicken Moong Dal Food

IRRESISTIBLE MUNG DAAL RECIPE (MOONG DAL)

Steps:

• Set a 4-6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5-7 minutes to soften.
• Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another minute or two.
• Pour in the vegetable broth and split peas. Bring to a boil. Stir and reduce the heat to a simmer. Simmer the daal for 30-40 minutes, until the peas are soft. (Red lentils will take approximately 20-25 minutes.)
• Taste, then salt and pepper as needed. Add additional broth if you would like the daal a little thinner.
• Serve warm with basmati rice.

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.

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.

MOONG DHAL MAKHANI

Steps:

• Wash the mung beans thoroughly under cold water, and repeat two-three times until the water runs clear when drained. Put the beans in a small saucepan with 200ml water and 200ml milk and bring to the boil. Let it boil vigorously for 5 mins before reducing to a low heat. Simmer for 30-45 mins half-covered with a lid. Check the mung beans after 30 mins. When they are cooked, they should be soft enough to smash with the back of a spoon.
• In a separate frying pan, heat the sunflower oil and butter. Once warmed through and the butter has melted, add the tomato purée and chilli powder (depending on how hot you like it). Cook for 5 mins on a low heat before adding this paste to the bean pan.
• Increase the heat of the saucepan to medium, add salt to taste, and reduce, uncovered, if you need to. The consistency should be slightly thinner than a custard. At this point, add the remaining 50ml milk, and stir well. Cover with a lid, and cook on a low heat for 30 mins, adding a splash of water during cooking if it gets too thick. Check for seasoning, before serving topped with the coriander.