Chicken Dal Curry (Low fat)
This Chicken Dal Curry recipe is a low-fat and healthy dish that is perfect for weight loss. It's a great source of protein and fiber, making it a filling and satisfying meal. This recipe is also gluten-free, making it suitable for people with gluten allergies or sensitivities. This recipe does not contain any dairy products, making it a great option for people with dairy allergies.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
183 kcal
Protein
23 g
Carbs
13 g
Fat
4 g
Fiber
4 g
Ingredients
Onion Finely Chopped
1 small cup (80g)
chopped tomato
2 small cup (200g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Yellow Moong Dal (Raw)
0.25 cup (50g)
Boneless, skinless chicken breast
250 gm (250g)
Plain Water
2 large cup (480g)
Chopped Green Chilli
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
-Cut chicken into small pieces.
Cooking Steps
Rinse the split moong dal under running water until the water runs clear.
In a pressure cooker, heat oil over medium flame, add rinsed moong dal, water, chopped onions, chopped tomatoes, chopped green chili, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Close the pressure cooker and cook on high heat until you hear the first whistle. Reduce the heat to low and cook for an additional 10-12 minutes.
Turn off the heat and let the pressure release naturally.
Open the pressure cooker and add the chicken pieces. Mix well.
Close the pressure cooker and cook on high heat until you hear the first whistle. Reduce the heat to low and cook for an additional 8-10 minutes.
Turn off the heat and let the pressure release naturally.
Open the pressure cooker and garnish with fresh chopped coriander leaves.
Serve hot.