Cooking With Bibi Aysha
Topic: Drooling over dhals
Recipe of the week: Chana Dhal & Chicken
INGREDIENTS:
-1 kg chicken fillets, cut into cubes
-1 cup chana dhal
-1 large onion, grated
-2 medium tomatoes, grated
-1 tblsp tomato puree, optional
-3 whole green chillies
-a few curry leaves
-3 or 4 tblsp of ghee
-1 tblsp red ginger garlic masala
-1 tsp fine, red chilli powder
-2 tsp heaped crushed garlic
-1 tsp ground ginger garlic
-2 tsp salt or salt to taste
-1 tsp turmeric powder
-chopped coriander leaves for garnish
METHOD:
1.Use a deep pot and fill halfway with water then bring to a boil.
2.Wash the chana dhal then add to the boiling water and add 1 tsp of salt.
3.Leave to boil until soft but not mushy. Add more water if necessary.
4.Once the dhal is soft, remove from heat, drain and leave aside.
5.In another pot, add the ghee and melt over medium heat.
6.Add the whole green chillies, curry leaves and the onions.
7.Saute onions then add the chicken cubes and all the spices and mix well.
8.Cook until the chicken is done and add some water if necessary.
9.Add the tomatoes and cook until the tomatoes are done but not completely dried out.
10.Add the tomato puree if using then add the boiled chana dhal and some water into the pot and bring to a boil.
11.Garnish with coriander leaves and serve with rotis and your favourite atchaars.
Variation:
-If using mutton pieces then cook for longer and add more water while cooking.
-For a vegetarian option make the dhal either dry with less water when adding to the onion and tomato mixture or wet with more water as in the recipe above.
