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.
This easy Chana Dal Recipe with chicken is made from split chickpeas. It has a nutty texture and is very filling and wholesome. It makes for a great midweek meal.
Chana Dal with Chicken
Dal is one of the most popular staples of an india diet with a lot of homes making some version of it every single day.
I love Dal and could eat it all day. I love that it provides warmth and comfort in the colder winter months. In Bristol there is a Dal festival every year. It's this week actually. Sounds like my kinda festival.
Dal for me, is the ultimate hug in a bowl meal that everyone enjoys.
Though as you can probably tell, this picture was taken in Summer and that my friends is how much of a back log I have with getting recipes up on the site.
I really wish I was like the bloggers who have weeks of work prepped in advance but alas (so dramatic) I am just not built that way.
In this recipe the dal is cooked al dente rather then like most other dals that are broken down or pureed in the process of cooking.
The masala is very simple and pretty standard. The tempering adds to the flavour and intensifies it.
Serve the dal with roti or rice or cooked grains and pickles. You know I love a pickle side.
About this Dal
There are countless variations of Dal all across India.
Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side.
This dal is a Dal that is sometimes added into rice and is mostly cooked al dente rather then blended down.
Tadka Dalis a popular version.
A 'tadka' is when spices are tempered in oil/ghee and then poured over Dal at the end of cooking to add an extra flavour punch.
In this recipe it is optional because the dal already has plenty of flavour.
What goes into Chana Dal with Chiken
Spices – All the usual spices that are found in most curries, also go into Dal.
Tadka Spices– This is an optional step. Spices are warmed through in oil/ghee and this is then poured over the Dal at the end of cooking. The Tadka is made with cumin seeds, garlic and dried red chillies.
How to make Chana Dal with Chicken
Serve with:
Other Curry Recipes that you will love
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.
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
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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.
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Heat the oil/ghee in a large pot. Add the onions and braise for 10 - 12 minutes over medium heat until golden brown.
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Stir in the garlic, ginger and green chilli and saute for 2 minutes.
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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.
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Turn the heat up to high and add the chicken. Cook for a further 5 minutes before adding in the dal and water.
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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.
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Stir in Garam Masala and Curry Powder and simmer for 2 minutes.
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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.
Recipe 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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Angela Allison says
The flavors in this recipe were incredible! Loved this so much and will be making again and again. Thanks so much for sharing!
Safira says
I am so glad you enjoyed it and that it will be making a regular appearance at your home.
David says
Mmm, this looks great! I've been cooking with lentils more and this would be a good way to continue with that. Pinned!
Safira says
I hope you love it as much as we do David. Thanks for pinning!
Heidy L. McCallum says
Chana Dal with Chicken sounds amazing. I have not had it before but love chicken and definitely am interested in having it this week. I will stop back and let you know how it turned out.
Safira says
Yay I hope you love it. It really is a family favourite of ours. 🙂
Danielle Wolter says
Now this is my kind of meal. What great flavors this has! Can't wait to try it.
Safira says
Hope you enjoy it!
Amy says
Chickpeas are one of my favourite things to add to a curry, I love that you've included chicken here too!
Safira says
Thank you for your kind words. x