6 Servings 120 min Cook
5 Grams Mung Dal
10 Breast, bone and skin removed Chicken Breast
5 Clove Garlic
1 1/2 Tbsp Turmeric
4 Pepper Green Peppers
2 Tbsp Sunflower Oil
1 Medium (2-1/2" dia) Onions
1 1/2 Tbsp, whole Cumin
2 Tsp Mustard Seed
1 Tsp Chili Powder
3/4 Cup slices (1" dia) Ginger Root
The following 3 steps of this recipe can also be done in a slow cooker/crockpot for about 6-8 hours on low heat.
Mung Dal are split yellow mung beans.
They can be replaced with other split legumes such as lentils, or beans if you wish.
Prepare the Mung Dal by washing repeatedly in a bowl, until the water is more or less clear.
Place the washed Dal in a pan along with 2 litres of water.
When at a gentle boil, skim any scum away (if washed enough there won't be any).
Finely dice the garlic, ginger and green chillies (vary the quantity of these according to how hot you like it) and add to the pan with the turmeric.
This can also be done in a mini blender to save time and give a more even distribution of spices.
Dice the chicken in to bite-size chunks and add to the pan.
Cover, and very gently simmer on a low heat for around 1.
5 hours, adding water if necessary.
You are looking for the chicken to be cooked through and the Dal to have gone mushy.
Dice the onion while heating the oil in a frying pan to a medium-high heat.
Fry the onion until nicely browned, 5-10 minutes or so.
Roughly bash the cumin and whole brown mustard seeds (you can also use crushed dried chilli in this step instead using powder in a minute).
Add to the pan and cook for 2 minutes until the seeds begin start popping a little.
Add the fried mixture to the Dal.
Stir thoroughly and add salt and chilli powder to taste.
Enjoy with fresh cilantro.