Chana Dal Chicken Recipes

SHAMI KABAB | SHAMI KEBAB

Steps:

• Wash and soak chana dal for about 2 to 4 hours. Well soaked dal provides a good texture to the kababs. Drain it and add to a large pot.
• Add ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cinnamon stick, jeera, green cardamoms and chicken. Add water to partially cover the chicken. Do not add too much water.
• Cook all these partially covering the pot until chicken and dal are soft cooked.
• Evaporate water completely. This step is very important otherwise the kebab mixture will turn mushy and will not hold shape.
• Cool this completely and remove the whole spices and any bones if used chicken on bone.
• Add this to a processor or a blender and make a coarse mixture.
• The mixture should turn fairly dry and powdery.
• Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
• Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
• Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
• Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
• Heat oil for shallow frying in a wide pan. I fried all the kababs in 2 batches.
• Break an egg to a bowl and beat it lightly just to mix the yolk and white uniformly.
• When the oil turns hot enough, dip one kebab each time in the egg and lift it with a fork.
• Gently shake off the excess egg to avoid the oil turning messy.
• Drop these in the hot oil. Fry on a medium heat until golden, flipping to and fro.
• When they are golden fried, transfer them to a plate with kitchen tissues.
• Serve chicken shami kabab hot with mint chutney.

CHANA DAL CHICKEN

Steps:

• clean dal and boil with enough water,salt and turmeric till soft then mashed it with water .
• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes and green chillies and cook for 5 minutes.
• then add mashed dal with water.
• and cook for 10 to 15 minutes .then sprinkle Garam Masala.

CHANA DAL (SPLIT CHICKPEA CURRY)

Steps:

• Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
• Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
• Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
• Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!

CHANA DAL, NEW DELHI-STYLE

Steps:

• Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.