Dal Murgh

Ingredients list for Dal Murgh

• 1/2 cup Chicken on Bone soaked
• 1/2 cup Split Bengal Gram, Split Red Lentils, Split Pigeon soaked
• 1/2 cup Split pigeon peas (toovar dal) soaked
• 750 grams Chicken cut into 2 inch pieces on the bone
• 1 medium Onion
• 2 tablespoons Oil
• 7-8 Garlic cloves
• 200 grams Red pumpkin (kaddu) peeled
• 1 inch Ginger peeled
• 100 grams Bottle gourd (lauki/doodhi)
• 1 teaspoon Red chilli powder
• 4 Green chillies
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 10-12 Fresh spinach leaves
• 8-10 + for garnishing Fresh coriander sprigs
• 1 teaspoon Garam masala powder

Method

1. Quarter onion.
2. Heat oil in a pressure cooker, add onion and garlic cloves and sauté for a minute.
3. Cut pumpkin into small cubes.
4. Slice ginger and add to the cooker and sauté for half a minute. Add pumpkin cubes and mix well.
5. Peel bottle gourd and cut into big cubes and add to the cooker and mix well.
6. Add drained Bengal gram, drained red lentils, drained pigeon peas, red chilli powder, green chillies, salt and 3 cups water and mix well. Add turmeric powder and mix again. Cook for 5-7 minutes.
7. Roughly chop spinach leaves and coriander sprigs.
8. Add chicken pieces, spinach, coriander leaves and garam masala powder to the cooker and mix well.
9. Cover cooker and cook on low heat till the 2 whistles.
10. Open the cooker when the pressure is completely reduced. Remove the cooked chicken pieces into a bowl.
11. Blend the mixture remaining in the cooker with a hand blender till smooth. Add the chicken pieces again and mix well.
12. Transfer into a serving bowl, garnish with coriander sprig and serve hot.

Nutrition Info