Dal Murgh

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)

For Garnish

• Coriander Leaves