Mung daal with chiken (মুগ ডালে মুরগী)

Mung daal with chiken (মুগ ডালে মুরগী)

Ingredients: (to serve 5-6)
1. Mung daal 1 cup
2. chicken 1/2 kg cut into small pieces
3. Onion 1 medium sized chopped
4. Turmeric powder 1 tsf
5. Chili powder 1/2 tsf
6. Coriander powder 1/2 tsf
7. Cumin powder 1/2 tsf
8. Garam masala powder 1/2 tsf
9. Ginger powder 1/2 tsf
10. Garlic powder 1/2 tsf
11. Bay leave 1
12. Black pepper corn 4 whole
13. Clove 2
14. Cardamom 2
15. Cinnamon stick 1 small
16. Dry red chili 2
17. Salt to taste
18. Oil 2 table spoon for cooking and one cup for chicken frying
19. Coriander leaves for gurnish

Mung daal with chiken (মুগ ডালে মুরগী)

Procedure:
1. Wash and soak the daal into water for 1/2 an hour.
2. Wash the chicken pieces and marinate them with 1 tsf turmeric powder, 1 tsf salt and 1/2 tsf garlic powder, mix them well and keep aside for 5 minutes.
3. Take a large non stick pan, put oil onto it and fry the chicken pieces well and keep them aside.
4. Take a large vessel on medium heat. Put 2 tbsf oil into it.
5. Add dry red chili, cinnamon stick, cardamoms, cloves, whole black pepper corns, bay leave. Fry them little bit for about 30 sec.
6. Add chopped onions. Fry them until nice golden brown colour.
8. Add all the spices and salt mixed with 1/2 cup of water.
9. Fry all the spices until oil comes on top them.
10. add daal and coat them with spices very well, stir well.
11. Add 4 cups of water and put the lid on.
12. Let the daal cook for 20 min on low medium heat. Stir occasionally. You can add little bit more water if you want it runny.
13. When the daal becomes soften add all the fried chicken pieces and cover the lid for 5-7 minutes.
14. All chopped coriander leaves and let it cooked for another 5 min.
15. Serve it hot with plain rice or paratha.