Indian · Dinner
Chicken and Lentil Stew
A weeknight dal built on boneless chicken thigh simmered with red lentils, turmeric, cumin and ginger-garlic paste until the lentils break down into a thick, spoonable stew. Finished with a tempered ghee and mustard-seed tadka, it is served with steamed rice and a wedge of lime.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
512Calories
47.8gProtein
15.9gFat
48.6gCarbs
4.2gSugar
9.8gFiber
780mgSodium
205mgChol
5.9gSat Fat
980mgPotassium
75mgCalcium
5.4mgIron
0.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the lentils under cold water until runoff clears. Cut chicken thigh into 1-inch pieces. Finely chop onion and tomato.
2
Sauté
Heat 1 teaspoon ghee in a heavy pot over medium heat, add onion and cook 4 minutes until softened and translucent.
3
Bloom
Stir in ginger-garlic paste, turmeric, cumin, garam-masala and chili powder over medium heat for 1 minute until fragrant and oil separates.
4
Simmer
Add chicken pieces, lentils, tomato and stock. Bring to boil over high heat, then reduce to low and simmer uncovered 25 minutes, stirring occasionally, until lentils collapse into thick stew. Season with salt.
5
Temper and plate
Heat remaining ghee in a small pan over medium heat, add mustard seeds and whole dried chili, fry 30 seconds until seeds crackle. Pour over dal, scatter with cilantro, serve alongside basmati rice with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 1 cup200g split red lentils
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp chili-powder
- 11 onion
- 11 tomato
- 2 cup480ml chicken-stock
- 2 tbsp2 tbsp ghee
- 1/2 tsp1/2 tsp mustard-seed
- 22 dried-chili
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
- 1 cup200g basmati-rice-cooked, to serve
