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–+ servings
Chana Dal in a dark pot

Chana Dal with Chicken

Chana Dal with Chicken -  This is a recipe my mum makes a lot. It is a recipe that always seems to go down well with others too and is so simple to make. It is flavourful, healthy, delicious and gluten free. 
5 from 12 votes
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Soaking 8 hours
Total Time 2 hours 5 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 193 kcal

Ingredients
  

Chana Dal with Chicken

  • 1 cup Chana dal (Split Chickpeas) Soaked at least 8 hours or overnight
  • 2 tbsp Oil/Ghee
  • 2 Onions diced
  • 6 cloves Garlic crushed
  • 1.5 inch Ginger grated finely
  • 2 Green Chillis pierced
  • 250 ml Tomato Passata
  • 1.5 tsp Coriander Powder
  • 1.5 tsp Cumin Powder
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • Salt
  • 1 lb Chicken Breast chopped into 1/2 inch chunks
  • 500 ml Water
  • 1/2 tsp Garam Masala
  • 1/2 tsp Curry Powder I use Madras

Tempering (Optional)

  • 1 tsp Oil/Ghee
  • 1 tsp Cumin Seeds
  • 1 clove Garlic sliced finely
  • 2 Dried Red Chillies

Instructions
 

  • Soak the dal for 8 hours to overnight. If you are short on time, soak for 1 -2 hours and then boil the dal separately for 45 minutes with plenty of water checking regularly and topping up as needed.
  • Heat the oil/ghee in a large pot. Add the onions and braise for 10 - 12 minutes over medium heat until golden brown. 
  • Stir in the garlic, ginger and green chilli and saute for 2 minutes.
  • Pour in the passata and add the coriander powder, cumin powder, turmeric, red chilli powder and salt and cover. Cook for 15 minutes on low heat. Check in between to make sure it isn't sticking. Add a splash of water if it is.
  • Turn the heat up to high and add the chicken. Cook for a further 5 minutes before adding in the dal and water. 
  • Bring to the boil, cover, turn the heat down and simmer for 20 - 25 minutes. You may need to add more water so check in between.
  • Stir in Garam Masala and Curry Powder and simmer for 2 minutes.
  • To temper - Heat oil in a small pan pver medium heat. When the oil is hot, add the cumin seed, dried red chillies and garlic cook until the cumin seeds colour a little. Pour over the Dal. Taste and adjust salt and spice. 

Notes

Ghee/Oil

I think with Dal dishes, a little extra ghee makes all the difference but feel free to change the quantity here. I always use a mixture of ghee and oil together. 
Be careful making the tadka, as it's very easy to burn the spices. Don't over heat your oil before adding the spices as they will burn instantly and add a bitter note to the Dal.

Dal

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Nutrition

Calories: 193kcalCarbohydrates: 12gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 36mgSodium: 393mgPotassium: 563mgFiber: 3gSugar: 5gVitamin A: 466IUVitamin C: 11mgCalcium: 58mgIron: 2mg
Keyword Daal, Dahl, Dal
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