Dal With Chicken
Ingredients
- 1 cup split yellow split peas ⓘ
- 4 -5 chicken thighs ⓘ
- 1 onion, diced ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 teaspoon minced ginger ⓘ
- 1 teaspoon turmeric
- 1 teaspoon cayenne powder ⓘ
- 4 cups water ⓘ
- 1 tomatoes, diced ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 teaspoon cumin seed ⓘ
- 1 teaspoon garlic, minced
- 2 serrano chilies, minced ⓘ
Instructions
- Soak the moong dal for 1/2 hour in water.
- Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
- Set aside.
- Dice one onion and set aside.
- In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
- When the oil is hot, add 3/4 of the diced onion.
- Set the remaining 1/4 of the onion aside for later use.
- Cook the onion, stirring frequently, until the onion is 3/4 cooked.
- Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
- Stir in the turmeric and the cayenne and mix well with the chicken.
- Drain the moong dal and add to the chicken with about 4 cups water.
- Add 1 diced tomato (optional).
- Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
- You will probably need to keep adding water every 10-15 minutes.
- The dal should be well cooked (cook until smooth) and the chicken very tender.
- Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
- Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
- Stir nonstop until almost burnt, but not quite.
- Add to the dal.
- Add salt to taste and mix well.
Nutrition & Diet Analysis (per serving)
489
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).