COURTESY: ZAAKIRAH ANSAARMEAH
Soak one cup green mugg dhal over night
Next morning add a bit of water just covering the mugg dhal grains and set to boil
Allow to boil until mugg dhal has softened – do not over boil must not be mushy
Chop up 1 onion fine in a tablespoon of butter
To this add whole spice: tuj sticks, elachi pods and one lavang as well as a few jeera and saumf seeds
When onions are transparent in colour add in a handful of chopped up chicken fillet and braise adding a teaspoon of ginger garlic paste and as well haldi powder and a whole green chilli (do not pierce if a mild flavour is required)
Once chicken fillet is braised add in a teaspoon of dhana jeeru and chilli powder
Drain mugg dhal and add to braised chicken
While that is simmering on a low heat grate one small tomato in a bowl and add quarter cup sour milk to this – if using big tomatoes than half is enough and if sour milk is not desired than Bulgarian yoghurt is an alternative
Add the above mixture to the simmering dhal and gently stir through Once mixed in garnish with dhaniya leaves and allow to simmer for a further half an hour. This mugh is best served with hot roti
ROTI
Follow the usual steps of making roti, kneading the dough with boiling water after making the flour resemble bread crumbs with a butter and oil mixture
The trick though to soft brown roti is adding half a cup of white flour to every one cup of brown flour as well as allowing the dough to stand for an hour or so before rolling and frying lightly brushing the roti with butter ghee as you toast it.
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