Daal gosht

Daal Gosht (Moong Daal with Chicken) Ingredients For the Daal Moong dal – 2 cups Turmeric powder – 1 tsp For the Chicken Desi ghee – 1 cup Chicken – 750 g Onions – 2 medium, sliced Tomatoes – 2 medium, chopped Green chilies – 3–4 Turmeric powder – 1 tsp Red chili powder – 1 tbsp Coriander powder – 1 tbsp Salt – 1 tsp (or to taste) Ginger-garlic paste – 1 tbsp Garam masala powder – 1 tsp Fresh coriander leaves – for garnish For the Tempering (Tarka) Desi ghee – 3 tbsp 1 onion, sliced Method 1. Wash the moong daal thoroughly, then soak it in water for 2 hours. 2. Drain the soaked daal and boil it in fresh water. Remove any foam that forms on the surface. 3. Add 1 tsp turmeric powder and continue cooking until the daal is tender. 4. In a separate pot, heat 1 cup desi ghee. Add the sliced onions and fry until they turn golden brown. 5. Add the chicken and cook it with the onions for a few minutes until it changes color. 6. Add the tomatoes, green chilies, ginger-garlic paste, turmeric, red chili powder, coriander powder, and salt. Mix well. 7. Pour in 1 glass of water, cover, and cook the chicken for about 15 minutes, or until tender. 8. Add the cooked daal to the chicken and gently mix. Simmer on low heat for 5–10 minutes so the flavors blend together. 9. Adjust the salt if needed, then sprinkle in the garam masala powder. 10. For the tarka, heat 3 tbsp desi ghee in a small pan, fry the sliced onion until golden brown, and pour it over the daal gosht. 11. Garnish with freshly chopped coriander leaves and serve hot with naan or steamed rice.