Chicken

Green Valley Chicken Meatballs Stew

[ Serves 4 ]

Ingredients:

  • Harad Dal(Yellow Split Lentil)
  • 1 tsp whole peeled Garlic
  • 50 gms diced Spring Onion
  • 50 gms Green Peas
  • 50 gms of sliced Leeks
  • 50 gms floweret Broccoli
  • 200 gms roughly chopped Spinach
  • 2 each dry Chilies
  • 2 each Bay leaves
  • Seasoning as required

Procedure:

  1. Cook the Harad lentil with a pinch of salt and keep aside with liquid in.
  2. Sauté or grill the chicken meatballs for 4 minutes and set aside.
  3. Blanch all green vegetables for 2 minutes in boiling water and give an ice shock to cool down rapidly.
  4. Heat the olive oil then add cumin, garlic, dry chilies, spring onion and bay leaf for 2 minutes.
  5. Add all blanched green vegetables, Harad dal with liquid remaining and meatballs. Keep cooking for another 10 minutes and season well.

TIPS:- ALL GREEN VEGETABLES  CAN BE COOKED, COOLED DOWN WITH ICE BATH NIGHT BEFORE

Tagged

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *