Pressure Cooked Dal Murgh

Ingredients list for Pressure Cooked Dal Murgh

• 750 grams Chicken on Bone cut into 8 pieces on the bone
• 1/4 cup Split Bengal Gram, Split Red Lentils soaked
• 1/4 cup Split red lentils soaked
• 4 tablespoons Oil
• 1 medium Onion
• 3 Dried red chillies boiled
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 medium Bottle gourd (lauki / doodhi) peeled
• 1 teaspoon Ginger-garlic paste
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Garam masala powder
• A few sprigs of fresh coriander leaves

Method

1. Heat oil in a pressure cooker.
2. Roughly chop onion and put into a mixer jar. Roughly chop red chillies and add. Add a little water and grind to a smooth paste.
3. Add Bengal gram and red lentils to the cooker. Add 2 cups water and let it come to a boil. Add salt and turmeric powder.
4. Quarter the bottle gourd and then slice thickly and add to the cooker. Add ginger-garlic paste and mix.
5. Add onion-red chilli paste and mix. Rinse the jar with ½ cup water and add and mix well.
6. Add chicken, coriander powder, cumin powder and garam masala powder.
7. Chop coriander leaves and add. Place the lid over the cooker and cook till 2 whistles are given out or till chicken is completely cooked.
8. Serve hot with rice or chapatti.

Nutrition Info