Bombay Chicken with Red Split Lentils

Recipe by Pete Lobert
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
  • Simmer and cover leaving lid slightly ajar for 45 minutes.
  • Next add chicken (cut into small pieces) and salt.
  • Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
  • Next get a small pan out and put the tablespoon of oil in it.
  • When hot, put in the whole cumin seeds.
  • As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
  • Saute until garlic is slightly brown.
  • Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
  • Finally, add the lemon juice, sugar, and garam marsala.
  • Stir to mix and cook for another 5 minutes or so.
  • You can top each serving with fresh cilantro if desired.
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