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.
1cupChana dal (Split Chickpeas)Soaked at least 8 hours or overnight
2tbspOil/Ghee
2Onionsdiced
6clovesGarliccrushed
1.5inchGingergrated finely
2Green Chillispierced
250mlTomato Passata
1.5tspCoriander Powder
1.5tspCumin Powder
1/4tspTurmeric
1tspRed Chilli Powder
Salt
1 lbChicken Breastchopped into 1/2 inch chunks
500mlWater
1/2tspGaram Masala
1/2tspCurry PowderI use Madras
Tempering (Optional)
1tspOil/Ghee
1tspCumin Seeds
1 cloveGarlicsliced finely
2Dried 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.