Burmese Dal and Chicken

March 12, 2024

Cooking Time

70-80 mins

Calories

529 per serving kcal

Ingredients

15 organic products

Ingredients

1/2 cup AsmitA's yellow moong dal
2 1/2 lbs bone-in chicken thighs, skin removed
1 tablespoon AsmitA's red chilli powder
1/2 teaspoon AsmitA's turmeric
1 3/4 teaspoon AsmitA's Pink Himalayan salt
1 tablespoon olive oil
1 ounce piece ginger
2 1/2 cups minced yellow onion
1/3 cup minced garlic
1 to 3 Thai chiles, optional
2 bay leaves
2 1/4 cups water
1/2 teaspoon Garam Masala
1 cup green coriander for garnish
1 lime, cut into wedges for garnish

Description

In the heart of Burmese tradition, Chicken Dal Curry is not just a dish; it’s a warm embrace of flavors and heritage. This comforting stew intertwines yellow split peas and bone-in chicken thighs, creating a symphony of spices that dance on your palate. As the aroma of paprika, turmeric, and Madras curry fills your kitchen, you’ll be transported to the bustling markets of Burma, where every dish tells a story.

Steps to prepare Burmese Dal and Chicken

Prepare Moong Dal
- Soak moong dal in water overnight. Drain the soaked moong dal before using
Season Chicken
-Season chicken with red chilli powder, turmeric, and salt.
Cook Aromatic Ingredients
- Cook ginger until browned, add onions, garlic, chiles, bay leaves.
Sizzle and Simmer
- Brown chicken, add onion mixture, water; simmer until chicken is almost tender.
Merge and Mingle
- Stir in soaked moong dal, and garam masala; cook until the dal is tender.
Finishing Touch
- Discard ginger and bay leaves. Adjust salt to taste. Serve with green coriander and lime wedges.