Bengali cuisine boasts a rich tapestry of flavors, and Moong Dal Chicken Curry stands as a testament to its culinary artistry. This hearty and comforting dish perfectly blends the creamy texture of moong dal (yellow lentils) with the savory richness of chicken, creating a symphony of taste that's both familiar and exciting. The subtle sweetness of the spices dances beautifully with the savory chicken, resulting in a dish that's deeply satisfying and surprisingly easy to make. It's a perfect weeknight meal that’s both healthy and delicious, guaranteed to become a family favorite.
The unique combination of lentils and chicken creates a depth of flavor that’s unparalleled. This recipe uses readily available ingredients and simple techniques, making it accessible to even novice cooks. Ready to embark on a culinary journey to Bengal? Let's dive into the step-by-step instructions to create your own delectable Moong Dal Chicken Curry.
Tools Needed
- Pan
- Kettle
Ingredients
- Chicken drumsticks: 1 kg
- Garlic
- Ginger: 1 tbsp
- Green chilies
- Onions: 2 medium sized, diced
- Moong dal (split yellow lentils): 1 cup
- Chopped tomatoes: 1 cup (half a tin)
- Mustard oil: 4 tbsp
- Kashmiri chili powder
- Ground turmeric powder
- Salt: 1 tsp + cooking salt
- Garam masala
- Cardamom pods: 4-5
- Cinnamon stick: 1
- Bay leaf: 1
- Ground coriander powder: 2 tsp
- Ground curry powder: 2 tsp
- Ground cumin powder: 1 tsp
- Kasuri methi (dried fenugreek leaves)
- Fresh coriander (optional)
- Water: 3 cups
Step-by-Step Instructions
Step 1. Preparing the Ingredients and Chicken
- Slightly toast the moong dal until it changes color and becomes aromatic. Then, wash and soak it in water for 30 minutes.
- Score the chicken to the bone, season it with Kashmiri chili powder, ground turmeric powder, and salt. Marinate for at least 4-5 minutes (30 minutes is ideal).
Step 2. Building the Flavor Base and Cooking the Chicken
- Heat mustard oil in a pan. Add the chicken and cook for 2-3 minutes per side until a crust forms. Remove the chicken and set aside.
- In the same pan, add garlic, ginger, garam masala, cardamom pods, cinnamon stick, bay leaf, and diced onions. Cook on high heat for 8-10 minutes, adding a drizzle of water to prevent sticking.
- Add ground coriander powder, ground curry powder, Kashmiri red chili powder, ground cumin powder, and ground turmeric powder. Cook for 20-30 seconds to toast the spices.
- Add chopped tomatoes and cook for 5-8 minutes until the oil separates.
Step 3. Combining and Simmering the Curry
- Return the chicken to the pan. Add the soaked moong dal and cook for a few minutes before adding 3 cups of water.
- Cook on high heat for 20 minutes, then reduce heat to low and simmer for 5 minutes to thicken the gravy.
- Add green chilies and cook on low heat for another 3-5 minutes.
Step 4. Finishing and Serving
- Garnish with garam masala and kasuri methi.
- Serve hot with roti or naan.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Toasting the moong dal helps it retain its shape.
- Scoring the chicken allows the spices to penetrate better.
- Don't move the chicken too soon when cooking it, to prevent tearing.
- Adding salt to the onions helps draw out moisture and prevents burning.
- Toasting the spices enhances their flavor.
Nutrition
- N/A
FAQs
1. Can I use other lentils instead of moong dal?
While moong dal provides the best texture and creamy consistency, you can experiment with masoor dal (red lentils) for a slightly different taste and texture. However, the cooking time might vary.
2. What can I do if my curry is too thick or too thin?
If it's too thick, add a little more water or coconut milk. If it's too thin, simmer it uncovered for a longer time to reduce the liquid.
3. Can I make this recipe in a slow cooker or Instant Pot?
Yes! Both are excellent options. Adjust cooking times according to your appliance's instructions and the recipe's directions.
This Bengali Moong Dal Chicken Curry recipe is a delightful blend of textures and flavors, perfect for a comforting and satisfying meal. The relatively simple preparation belies the rich and complex taste that will leave you wanting more. Enjoy this taste of Bengal in the comfort of your own home!