Dal Maash & Chicken Balti
A balti or bāltī gosht (Urdu: بالٹی گوشت, Hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a “balti bowl”. The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day.
It is a rare combination of using lentils and chicken. You will certainly enjoy this dish.
Vegetarian
Step By Step
Adjusted Ingredients
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Dal Maash & Chicken Balti |
Step By Step
- Add half a cup of cooking oil to the ninja foodie pan
- Set the ninja foodie to saute mode
- Add half a teaspoon of cumin seeds to the oil
- Add one teaspoon of mustard seeds
- Stir fry for about 20 seconds
- Add four curry leaves
- Stir fry for another 20 seconds
- Add one teaspoon each of ginger and garlic paste
- Add 400 grams stir fry till the ginger and
- Garlic paste starts to turn golden brown
- Add 400 grams of diced boneless chicken
- Stir fry till the chicken changes color
- And the pinkness is gone
- Add half a teaspoon of salt
- Add half a teaspoon of red chili powder
- Add a teaspoon of coriander powder
- Add a quarter teaspoon of black pepper powder
- Add the paste of 2 medium blended tomatoes
- Stir to mix well
- Fry stirring occasionally till the oil separates
- Add one and a half cups of maash daal
- Soaked for an hour
- Add one and a half cup of water
- Stir to spread evenly
- Fix the pressure cooker lid
- Please follow the manufacturer's guidelines
- Set the pressure cooker mode to 3 minutes
- Once the cycle is complete wait for
- Four minutes before releasing the steam
- After four minutes of release the steam
- Please ensure that you follow the manufacturer's guidelines
- Once the pressure is released
- Open the pressure cooker lid
- Please ensure that you follow the manufacturer's guidelines
- Stir to mix well
- Sprinkle two teaspoons of dry mango powder
- Sprinkle half a teaspoon of indian spice mix
- Stir to mix well
- Sprinkle 1 finely chopped green chilli
- Sprinkle the fresh coriander leaves
- Enjoy with chapati naan-bread or rice as you please
Dal Maash & Chicken Balti |
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Preparation Time : 60 Minutes |
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Cooking Time : 40 Minutes |
| Adjust For No. of Servings : | How much chilli would you like? | ||||
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Good For : 3 Servings
| Ingredient | Qty | Measure | Boneless Chicken – Small Cubes | 400.00 | Grams |
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| Mash Dal - (split washed white Urud) – Soak For 1 Hour | 1.50 | Cup |
| Cooking Oil | 0.50 | Cup |
| Curry Leaves | 4.00 | Leaves |
| Mustard Seeds | 1.00 | Teaspoon |
| Dry Mango Powder | 2.00 | Teaspoons |
| Tomatoes – Blend To Paste | 2.00 | Medium |
| Red Chilli Powder | 0.50 | Teaspoon |
| Coriander Powder | 1.00 | Teaspoon |
| Salt | 0.50 | Teaspoon |
| Indian Spice Mix | 0.50 | Teaspoon |
| Black Pepper Powder | 0.25 | Teaspoon |
| Ginger & Garlic Paste | 1.00 | Teaspoon |
| Cumin Seeds | 0.50 | Teaspoon |
| Green Chillies -Finley Chopped | 1.00 | Medium |
| Coriander Leaves | Few | Leaves |
| Water | 1.50 | Cup |
Things to Consider
- Follow the heat guide, cooked on Medium Heat
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
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