Friday, 11 February 2011

Lentil Dhal with Chicken

I love a dhal. In fact, I don't think you can beat lentils. This Lentil Dhal with Chicken is a quick "does-everything" curry. My ideal dish at the moment is something that can just blip away on the stove. I want to bang all the ingredients in a pan and have a yummy dish at the end of it all - and this dish is very good for that.

I've simplified this dhal recipe and added chicken, although it is equally as nice without the meat. And if you've got a baby, check out my Baby Dhal with Chicken, which is easiest to make when making this grown-up dish!

125g green lentils
125g red lentils
600ml water
2 teaspoons black mustard seeds
1 onion, chopped
225g tomatoes, roughly chopped
2 cloves of garlic, finely chopped
3cm root ginger, chopped or grated
1 teaspoon chilli flakes
2 teaspoons turmeric
1 teaspoon cumin
1 can coconut milk
3 tablespoons fresh coriander, chopped
2 chicken breasts, sliced

First of all, soak the lentils in the water. Now prepare the onion, tomatoes, ginger and garlic. Once you have them all chopped, heat two tablespoons of oil and add the black mustard seeds. When the seeds start to pop, add the onions, tomatoes, garlic and ginger. Fry for 5 minutes, then add the chilli, turmeric and cumin. Fry for 30 seconds, then add the lentils in their water and the coconut milk. Simmer for 20 minutes then add the chicken and in a separate pan, put your rice on to cook. When the rice has cooked, add coriander to the dhal, season to taste and serve. Sometimes, I find a squeeze of lemon just lifts the flavours of the dish.

If you like this recipe try Sweetcorn Curry
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