Monday, January 6, 2014

Moong Mince - Minced chicken cooked with moong lentils

  • Boiled and softened moong lentils (split moong beans), 1 cup
  • Minced chicken, 2 cups
  • Crushed tomatoes, 1 cup
  • Shan Keema Curry spice mix, 2 tbsp
  • Salt, to taste
  • All spice (garam masala), 1/4 tsp heaped
  • Garlic paste, 2 tbsp
  • Turmeric powder, 1 tsp
  • Canola oil, 1 1/2 cups
  1. Add oil, minced chicken, spice mix, garlic paste, 1/2 tsp salt, and turmeric powder to a large cooking pot and fry well until the minced chicken is well-cooked.
  2. If mixture begins to dry before mince is cooked, add a few tablespoons of water. 
  3. Add all spice (garam masala), crushed tomatoes, and moong lentils, and continue to fry well.
  4. Allow the oil to separate.
  5. If oil does not separate, add about 1/2 cup more. Moong lentils absorb oil, so it is likely that the minced chicken would go dry. We want to keep it moist.
  6. When oil separates, taste to check salt and adjust accordingly.
  7. Cook properly after adding salt and desired chili spice. I used Sriracha to add the spice.
  8. Garnish with chopped tomatoes and cilantro. I didn't have cilantro, so there needs to be a new photo soon.

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