Traditionally, this dish is made with lamb, but it is equally delicious, and low in fat, if chicken is substituted. The lentils are flavoured with a tarka, which is poured over the dish just before serving.
The recipe is taken from "Chicken: 400 fabulous recipes for all occasions".
Ingredients:
2 tbsp chana dhal (split yellow gram)
1/4 cup (50 g) masoor dhal (red lentils)
2 medium onions, finely chopped
1 tsp crushed garlic
1 tsp fresh root ginger, grated
1/2 tsp ground turmeric
1 1/2 tsp chilli powder
1 tsp garam masala
1/2 tsp ground coriander
1 1/2 tsp salt
175 g chicken breast fillets, cubed
3 tbsp fresh coriander leaves
1-2 green chillies
2-3 tbsp lemon juice
300 ml water
2 medium or 4-5 small tomatoes
oil for frying
Ingredients for the tarka:
1/2 tsp cumin seeds
2 garlic cloves
2 big or 4-5 small dried red chillies
4 fresh or a pinch or dried curry leaves
Method:
Boil the chana dhal and masoor dhal together in a pan of water until soft and mushy. Drain and set aside.
Heat the oil in a wok or heavy frying pan and fry onions until soft and golden brown.
Stir in the garlic, ginger, turmeric, chilli powder, garam masala, ground coriander and salt.
Next, add the chicken pieces and stir-fry for 5-7 minutes to seal in the juices and lightly brown the meat.
Add half the fresh coriander, the green chillies (chopped), lemon juice and 300 ml water and cook for a further 3-5 minutes until the chicken is cooked.
Pour in the chana and masoor dhal, followed by tomatoes (chopped in half).
Add the remaining coriander. Remove pan from the heat and set aside.
To make the tarka, heat the oil in a pan and add the cumin seeds, whole garlic cloves, dried chillies and curry leaves. Heat for about 30 seconds and, while it's still hot, pour it over the top of the dhal.
Serve immediately.
Enjoy your food. Bon Appetit!
