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Learn how to make Dal Murgh with our Chef Smita Deo.

Introduction
Dal Murgh or Dal Chicken is the perfect balance between getting a healthy dose of fibre-filled, nutritious lentils in, as well as satisfying that desire (need) for a cheeky bit of chicken. The recipe involves cooking the dal & chicken separately Once the chicken is halfway done, you add in the dal alongside the water until the chicken is done. Finally, we’ll add the tempering- of beautiful slivers of onions, and dried red chillis. This is a curry to die for! Try it out tonight & let us know how you like it in the comments.

Dal Murgh Ingredients:

Boiling the Dal
1/2 cup Pigeon Peas
1/2 cup Split Red Lentils
3/4 cup Chickpeas
2 cups Water
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida
Salt (as per taste)

Searing the Chicken
2 tbsp Oil
2 tbsp Ghee
2 Bay Leaves
1-inch Cinnamon Stick
1 Star Anise
1 Black Cardamom
5 Green Cardamoms
3 Onions (chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 kg Chicken
3 Tomatoes (chopped)
1/2 tsp Turmeric Powder
2 tbsp Chilli Powder
1 tsp Garam Masala Powder
3-4 tbsp Roasted Dried Coconut (paste)
Salt (as per taste)
Coriander Leaves (chopped)

For Tempering
2-3 tbsp Ghee
1 Onion (sliced)
1/4 tsp Salt
4-5 Green Chillies (slit)
Dry Red Chilli (chopped)