Dal Chicken Tarka

  • chicken breast piece‐2 numbers (cut into small pieces)
  • ¾th cup masoor dal
  • ½ cup channa dal
  • 1 big onion chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon chilly powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon coriander powder 
  • 2 green chilly chopped
  • 1 small tomato chopped
  • 1 & ½ tablespoon oil
  • salt to taste 
  • 2 tablespoon chopped fresh coriander leaves
For the tarka
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • 2 to 3 garlic cloves (chopped)
  • Boil the masoor dal and channa dal together in a saucepan of water until soft and mushy. Set aside. 
  • Heat the oil in a deep frying pan and fry the onions until soft and golden brown. 
  • Add ginger paste, garlic paste, chilli powder, coriander powder, turmeric powder and cook for 2 to 3 minutes. Stir in between.
  • Next add chicken pieces, salt and garam masala powder and stir fry for 5‐7 minutes and till lightly brown. Add half of the fresh coriander, green chilly, tomatoes and lemon juice and cook for a further 3‐5 minutes. Add channa dal and masoor dal and cook for 2 minutes Garnish with remaining coriander leaves. 
  • Serve hot with rice or chapatti.

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