I love this recipe since it basically marries a Chicken Curry with a Dhal recipe. You can also make the same recipe with Lamb or Mutton instead of Chicken.

In this recipe I will use a combination of Toor and Masoor Dhal – Toor dal, also known as split pigeon peas, is a popular variety of lentils used in Indian cuisine. It is often used to make a variety of delicious and nutritious dishes. Masoor dal, or red lentils, is another popular variety of lentils commonly used in Indian cooking. It cooks quickly and has a slightly sweet and nutty flavor.

Dhal Murgh

4.94 from 15 votes
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Ingredients Method

Ingredients
  

  • Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard seeds
  • Roughly 7 dried Chillies
  • 1 tsp each julienne of Ginger and Garlic
  • 3 whole green Chillies
  • 10 – 15 Curry leaves
  • 2 cups sliced Onions
  • 3-4 green Chillies slit 1 tbsp
  • 1/2 cup Curry leaves
  • 500 gms of Chicken pieces
  • 2 tsps Ginger & Garlic paste
  • 1 tsp Turmeric
  • 1 tbsp Chilli powder
  • 1 tbsp Cumin powder
  • 1 tbsp Garam Masala
  • 1 tbsp crushed black Pepper
  • 2 cups diced Tomatoes
  • 1 cup Toor Dhal split pigeon peas soaked for at least 30 mins and drained
  • 1/2 cup Masoor Dhal red lentil dhal soaked for at least 30 mins and drained
  • 2 cups Water
  • 1/2 cup Fried Onions
  • 1/2 cup chopped Coriander

Method
 

  1. Ginger & Garlic & Curry leaves. Saute this for a few minutes and then remove and keep aside
  2. Add more Oil and add the Onions, allow to sweat and then brown adding some salt to help
  3. Add the green Chillies, Curry leaves, saute and then move to the side
  4. Add more Oil and the Chicken
  5. Add the Ginger & Garlic paste
  6. Add the powdered spices and mix
  7. Add the Tomatoes and mix again
  8. Add the Dhals followed by Water
  9. Cover the pressure cooker and cook this for 15 mins
  10. After 15 mins, give this a stir and taste for Salt
  11. Add fried Onions and Coriander and serve