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

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

Instructions
 

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