Meghalaya Style Do O Kalai – Chicken with Black Lentils
Do O Kalai is a simple yet flavorful chicken curry originating from the Garo and Khasi regions in the mountainous areas of Meghalaya, North East India. This dish stands out for its healthy preparation method, which uses minimal spices and oil, allowing the natural flavors of the ingredients to shine through. Typically, the chicken is cooked with its skin to impart a deeper, richer taste, making this dish a unique and savory delight.
This recipe features tender chicken simmered with black urad dal (whole black lentils) in a mildly spiced, aromatic gravy. The use of basic ingredients like onions, garlic, ginger, and green chilies enhances the overall flavor profile, while a touch of lemon juice adds the perfect finishing tang.
Course: Side Dish
Cuisine: North East Indian
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (preferably with skin) | 500 grams (curry cut) |
| Black Urad Dal (Whole), soaked overnight | 150 grams |
| Onion, chopped | 1 medium-sized |
| Ginger, grated | 3 tablespoons |
| Garlic, minced | 2 tablespoons |
| Green Chilies, chopped | 3 (adjust to taste) |
| Red Chilli Powder | 1–2 tablespoons |
| Lemon Juice | 2 teaspoons |
| Cooking Soda (optional) | 1/2 teaspoon |
| Cooking Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 35 grams |
| Fat | 14 grams |
| Carbohydrates | 10 grams |
| Fiber | 6 grams |
| Sodium | 550 mg |
Instructions
-
Prepare the Black Lentils
Start by soaking the black urad dal (whole black lentils) overnight in plenty of water. This softens the lentils and ensures they cook evenly in the curry. -
Grind the Aromatics
In a small grinder, blend the chopped onion, grated ginger, and minced garlic into a smooth paste. You can add a teaspoon of water if needed to achieve a smooth consistency. Set the paste aside for later use. -
Cook the Chicken
Heat a tablespoon of cooking oil in a pressure cooker over medium heat. Once the oil is hot, add the chopped green chilies and sauté them for a few seconds until fragrant. -
Sauté the Onion Paste
Add the prepared onion-ginger-garlic paste to the cooker and sauté continuously to avoid burning the paste. Continue sautéing until the raw smell of the onions disappears and the paste begins to turn golden. -
Add the Chicken
Add the chicken pieces (with skin, preferably) to the pot. Sauté the chicken with the onion paste, ensuring that the chicken is well-coated with the aromatic mixture. -
Incorporate the Spices
Once the chicken is evenly coated, add the red chili powder. Stir the mixture well to ensure the chicken is uniformly coated with the spice. -
Add the Lentils and Salt
Add the soaked black urad dal and salt to taste. Stir everything to combine. -
Cook Under Pressure
Add cooking soda (optional) to the mixture and give it a final stir. Close the lid of the pressure cooker and cook the chicken and lentils on low heat for about 2 whistles, or until the lentils become tender and soft, almost mushy, forming a creamy gravy. -
Release Pressure and Finish
After cooking, turn off the heat and allow the pressure cooker to release its pressure naturally. Once the pressure has fully released, open the lid and stir in the lemon juice to add a zesty freshness to the curry. -
Serve
Transfer the cooked chicken and lentil curry to a serving bowl. The dish is now ready to be served!
Serving Suggestions
For a wholesome and traditional meal, serve the Meghalaya Style Do O Kalai with some aromatic Yellow Pumpkin Pulav, Manipuri Style Tan Ngang, or Manipuri Style Alu Kangmet. Pairing this dish with Narikol Pitha (a traditional rice cake) will create a delightful, authentic spread from North East India.
This simple yet flavorful chicken curry offers a perfect balance of protein, healthy fats, and fiber, making it an ideal dish for a nourishing meal. Enjoy this dish as a unique taste of Meghalaya, where food is celebrated for its simplicity and wholesome flavors!
