Kashmiri Chicken Resha Wali Dal 🍗🥣
A comforting, protein-rich dal loaded with shredded chicken, three types of lentils, and a flavourful garlic tadka. Creamy, spicy, and perfect to enjoy with rice!
📝 Ingredients
For Dal & Chicken
- 1 cup chana dal
- 1 cup red masoor dal
- 1 cup moong dal
- 1–2 chicken breasts
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2–3 tomatoes
- 4–5 green chillies
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- Salt to taste
- Oil as required
- Water as required
For the Garlic Tadka
- 2–3 tbsp oil
- 4 garlic cloves, finely chopped
- 1 tsp cumin seeds
- A pinch of hing
- 3–4 dry red chillies
- 1 tsp Kashmiri red chilli powder
For Serving
- Fresh coriander, chopped
- Steamed rice
- Sliced onion
- Green chillies
- Fresh salad
👩🍳 Method
- Soak the dals: Wash chana dal, red masoor dal, and moong dal thoroughly. Soak them for 1–1½ hours.
- Prepare the masala: Heat oil in a pressure cooker. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook until its raw smell disappears.
- Cook the chicken: Add the chicken breasts and sauté for a few minutes.
- Add tomato-chilli puree: Blend the tomatoes and green chillies into a smooth puree. Add it to the cooker and mix well.
- Add the spices: Add cumin, red chilli powder, turmeric, coriander powder, Kashmiri red chilli powder, and salt. Cook until the masala is well roasted and the oil starts separating.
- Add the dals: Drain the soaked dals and add them to the cooker. Mix everything well and add enough water, approximately twice the volume of the soaked dals, adjusting as needed for the desired consistency.
- Pressure cook: Close the cooker and cook for 4–5 whistles, or until the dals and chicken are completely cooked. Allow the pressure to release naturally.
- Make the chicken resha: Take out the cooked chicken breasts and shred them finely using two forks.
- Mash the dal: Mash the cooked dals thoroughly until smooth, thick, and creamy. Add a little hot water if needed.
- Combine: Add the shredded chicken back to the dal and mix well. Let it simmer for a few minutes so the flavours come together.
- Prepare the tadka: Heat oil in a separate pan. Add chopped garlic, cumin seeds, hing, and dry red chillies. Sauté until the garlic turns lightly golden.
- Add Kashmiri chilli powder: Switch off the flame or keep it very low, add Kashmiri red chilli powder, and immediately pour the tadka over the hot dal.
- Garnish and serve: Finish with fresh coriander and serve hot with steamed rice, sliced onion, green chillies, and salad.
Tip: Mash the dal really well and shred the chicken into fine, thin strands for that perfect creamy, resha-style texture. Adjust the water according to how thick you like your dal.
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