Murgh channa dal

Name: Murgh channa dal
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 cup +3 tbsp. oil, divided; 2 onions, chopped; 3 cloves, garlic, minced; 1 kg chicken, bone-in-pieces; To taste, salt; 1 tsp. chilli powder; 1 tsp. turmeric, divided; 1 tsp. cumin powder; 2 tsp. coriander powder; 2 tomatoes, chopped; 1 cup channa dal (split chickpeas), washed, soaked for 30 minutes; 1 onions, sliced; 2 tbsp. cumin seeds; 4 dried red chillies; As required, water

Sarvat Hanif @sarvathanif

Canada

We all have murgh cholay (Chicken-Chickpeas curry) and dal gosht (Meat with Split Chickpeas) so why not Murgh Channa Dal (Chicken with Split Chickpeas)?
Murgh Channa Dal is the less commonly known brother of the more popular Dal Gosht. This version has the obvious advantage of cooking faster and being less expensive, and it tastes just as good.
This was my first attempt at this recipe and I was surprised it came out good! The photographs are not magazine perfect, though! Channa dal is a tricky lentil to cook. Too much soaking and over cooking results in a mushy paste. Undercooked, it is hard to digest. I gave myself a pat on the back for getting the texture right.
You can boil the channa dal in advance and store in the fridge, to use when you're ready. It would be a good idea to reserve the water too.
If you won't be serving this immediately, don't temper it. Save the temper for just before serving.

Sarvat Hanif @sarvathanif

Saved

Ingredients

6 servings

1/2 cup+3 tbsp. oil, divided
2onions, chopped
3cloves, garlic, minced
1 kgchicken, bone-in-pieces
To taste, salt
1 tsp.chilli powder
1 tsp.turmeric, divided
1 tsp.cumin powder
2 tsp.coriander powder
2tomatoes, chopped
1 cupchanna dal (split chickpeas), washed, soaked for 30 minutes
1onions, sliced
2 tbsp.cumin seeds
4dried red chillies
As required, water

Saved

Steps

1

In a pot add water, channa dal, and ½ teaspoon turmeric and bring to a boil. Cook until the lentil is just cooked but still holding shape.
Strain and reserve the water.
2

Heat 3 tablespoon oil in a deep pot and add the chopped onions. Fry till translucent and lightly turning gold.
3

Add the garlic, all the spices and the chicken. Fry this until the chicken begins to brown.
4

Add the chopped tomatoes, cover and simmer for 15 minutes.
5

Uncover and add in the channa dal, as well as about one cup of the reserved water.
6

Bring to a boil, then cover and simmer again on low for 20 minutes. Keep checking and add more water if needed Remember, this curry has a tendency to absorb a lot of water.
7

Once chicken is cooked through and the dal is tender, switch off the flame.
8

In a frying pan remaining oil on a medium heat and add the sliced onions.
9

Saute the onions till golden in colour.
add the cumin seeds and dried red chillies. Continue to fry and stir until the onions become a dark golden.
10

Immediately take off the heat and pour the oil over the dal.
11

Serve immediately!