Dal With Chicken

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READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the moong dal for 1/2 hour in water.
  • Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
  • Set aside.
  • Dice one onion and set aside.
  • In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
  • When the oil is hot, add 3/4 of the diced onion.
  • Set the remaining 1/4 of the onion aside for later use.
  • Cook the onion, stirring frequently, until the onion is 3/4 cooked.
  • Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
  • Stir in the turmeric and the cayenne and mix well with the chicken.
  • Drain the moong dal and add to the chicken with about 4 cups water.
  • Add 1 diced tomato (optional).
  • Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
  • You will probably need to keep adding water every 10-15 minutes.
  • The dal should be well cooked (cook until smooth) and the chicken very tender.
  • Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
  • Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
  • Stir nonstop until almost burnt, but not quite.
  • Add to the dal.
  • Add salt to taste and mix well.
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