Saturday, February 14, 2009

Chicken Stew with Moong Daal

Servings: 4


  • Chicken Drumstick - 8, skinless
  • Moong Daal - 1.5 cups
  • Onion - 1 lrg, thinly sliced
  • Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
  • Garlic paste - 1.5 tsp
  • Ginger paste - 1 tsp
  • Whole cardamon - 4-5 pc
  • Cloves - 4-5 pcs
  • Cinnamon stick - 2 inch pc
  • Bay leaf - 1
  • Whole pepper corns - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder 1.5 tsp
  • Turmeric powder - 1/2 tsp
  • Chili powder - 1 tsp
  • Salt - to taste
  • 1. In a skillet, dry roast the Moong daal until fragrant, stirring constantly to avoid burning. Pour in 2 cups of water and let it soak until ready to cook.
  • 2 Wash and pat dry the drumsticks with a paper towel. With a knife, make 2 slit marks on the drumstick for spices to get in. Set aside.
  • 3. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves, bayleaf and the whole pepper corns. Saute till they pop.
  • 4. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
  • 5. Add half cup of water and all the dry spices. The water is added to cook the curry spices. Saute till the water evaporates and oil separates from the spice.
  • 6. Lay the drumstick on the spice. Cook on one side for 3-4 min, without stirring, till the drumsticks get a crispy coating. Flip the drumstick to get the crispy coating all around.
  • 7. Add the moong daal, along with the soaking liquid. Stir to combine. Add 2 cups of hot water, reduce the heat to low-med and simmer for 30-45 min.
  • 8. Make sure to stir in occasionally to avoid any lumping or burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
  • 9. After the 30 min mark, check the stew to see whether the chicken has been cooked through and whether the moong daal have reached a mushy consistency. If not, add half cup more water and stir to combine. Simmer for 15 more min. If so, then add the green chilies and simmer for 5 more min. You should have a super moist chicken with a nice yummy thick gravy.
  • 10. Once cooked, serve with plain or flavoured rice or pita bread.


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  2. This looks so absolutely desilicious ! I love Moong daal. The recipe looks very easy, thanks for sharing. I will try this for sure.

  3. Thank you :) It sure is yumm.. I am a big fan of moong daal too... that was why this recipe was born.. :P