Mung Dal With Chicken

Ingredients

• Mung beans

  Mature seeds, raw

  1 ⅔ cup or 345g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  3 tbsp or 18g

• Green peppers

  Hot chili, raw

  4 pepper or 180g

• Turmeric

  Spices, ground

  1 ½ tbsp or 10g

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Onions

  Raw

  1 medium or 110g

• Canola oil

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  1 ½ tbsp, whole or 9g

• Spices Mustard Seeds

  Compliments

  2 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

Directions

1. Wash the mung beans repeatedly in a bowl until the water is clear. Place them in a large pot with water. Bring to a gentle boil and skim any scum.
2. Finely dice the garlic, ginger, and green chilies, adjusting the quantity for desired heat. Add to the pan with turmeric. Alternatively, use a mini blender for even distribution.
3. Dice the chicken into bite-size chunks and add to the pan. Cover and simmer on low heat for 1.5 hours, adding water if necessary, until the chicken is cooked and the dal is mushy.
4. Dice the onion and heat oil in a frying pan over medium-high heat. Fry the onion until browned, about 5-10 minutes. Crush the cumin and mustard seeds, add to the pan, and cook for 2 minutes until seeds pop.
5. Add the fried mixture to the dal, stir thoroughly, and season with salt and chili powder to taste. Serve with fresh cilantro.

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