Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Bombay! This mouthwatering Murghi Aur Masoor Dal is not just a recipe, it's a flavor explosion that combines tender chicken, creamy red lentils, and a symphony of aromatic spices that will make your kitchen smell like a five-star Indian restaurant. Whether you're a spice lover, a comfort food enthusiast, or simply looking to impress your dinner guests, this Bombay-style dish is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 1 cup masoor dal (red lentils)
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by gathering all your ingredients. Ensure the chicken is cleaned and cut into pieces, and the masoor dal is rinsed under running water until the water runs clear. This helps remove any impurities and excess starch.
- In a large pot or pressure cooker, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they release their aroma.
- Add the chopped onions to the pot. Sauté them for about 5-7 minutes, or until they turn golden brown. Stir occasionally to prevent them from burning.
- Once the onions are golden, add the ginger-garlic paste and green chilies. Cook for another 2 minutes, stirring well until the raw smell of the ginger-garlic paste disappears.
- Add the chopped tomatoes to the mixture and cook until they become soft and mushy, about 5-6 minutes. Stir occasionally to ensure even cooking.
- Next, add the turmeric powder and salt to taste. Mix well and cook for an additional minute to allow the spices to blend with the tomato-onion mixture.
- Now, add the chicken pieces to the pot. Stir well to coat the chicken with the masala. Cook the chicken for about 5-7 minutes until it is no longer pink and starts to brown slightly.
- Once the chicken is browned, add the rinsed masoor dal to the pot. Stir everything together, ensuring the dal is well mixed with the chicken and spices.
- Add approximately 4 cups of water to the pot. If you are using a pressure cooker, close the lid and cook for about 15-20 minutes on medium heat. If using a regular pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the dal and chicken are cooked through and tender.
- After cooking, check the consistency of the dal. If you prefer a thinner consistency, you can add more water and simmer for a few more minutes. Adjust the salt if needed.
- Once cooked, turn off the heat and let it sit for a few minutes. Garnish with freshly chopped coriander leaves before serving.
- Serve the Murghi Aur Masoor Dal hot with steamed rice or naan, and enjoy your delicious Bombay-style chicken and lentils!
Tips
- Rinse your masoor dal thoroughly to remove excess starch and ensure a smooth, creamy texture.
- Use fresh whole cumin seeds instead of ground cumin for a more authentic and robust flavor.
- Allow the onions to caramelize slowly for a deeper, sweeter base to your dish.
- If you prefer a spicier version, add an extra green chili or a pinch of red chili powder.
- For the most tender chicken, avoid overcooking and remove from heat as soon as it's cooked through.
- Let the dal rest for 5-10 minutes after cooking to allow the flavors to meld together.
- Fresh coriander is key - chop it just before garnishing to preserve its bright flavor and color.
- Serve with warm naan or steamed basmati rice for the complete Bombay dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
