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

  6 clove or 18g

• Ginger root

  Raw

  3 tbsp or 18g

• Green peppers

  Hot chili, raw

  3 pepper or 135g

• Turmeric

  Spices, ground

  1 ½ tbsp or 10g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Canola oil

  2 tbsp or 28g

• Onions

  Raw

  1 ½ small or 105g

• 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 ½ tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

Directions

1. Rinse the mung beans several times until the water runs clear. Combine beans and water in a large pot, bring to a gentle boil, and skim off any foam.
2. Finely chop the garlic, ginger, and green chilies. Stir them into the pot with the turmeric and return to a gentle simmer.
3. Cut the chicken into bite-size pieces and add to the pot. Cover and simmer on low until the beans are soft and the chicken is cooked through to 165°F, about 1½ hours, adding hot water as needed to maintain a soupy consistency.
4. Heat the oil in a separate skillet over medium-high heat. Add the chopped onion and cook until deeply browned, 5–10 minutes. Add cumin seeds and mustard seeds, and cook, stirring, until fragrant and the mustard begins to pop, about 1–2 minutes.
5. Stir the fried onion-spice mixture into the dal. Season with salt and chili powder to taste, then finish with chopped fresh cilantro and serve.