Dal Murghi

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Chicken 2.5 lbs
  • Toor dal 1.5 cup
  • Onions 2
  • For ground masala:
  • Red Chillies 20
  • Peppercorn 25
  • Dhania powder 1.5 tsp
  • Jeera powder 1.5 tsp
  • Mustard 1 tsp
  • Green chillies 6
  • Ginger-garlic paste 3 tsp
  • Cinnamon 5 pieces
  • Cloves 5
  • Cardamom 10
  • Cilantro - 1 bunch
  • Grind all the above ingredients to a smooth paste (The spices need not be warmed before grinding.)

How to Make Dal Murghi

  • Add hing, salt and one chopped onion to the dal and cook until the dal is soft.
  • Clean the chicken and cut into medium-sized pieces.
  • Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear.
  • After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal.
  • Fry 2 sliced onions in oil until they brown.
  • Add the ground masala and fry.
  • Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes.
  • Add a little tamarind pulp.
  • Add ghee and serve hot with rice or rotis.