Bombay-style Chicken with Red Split Lentils
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/4 cup split red lentils (masoor dal), picked over, washed and drained1 medium raw onion, peeled and chopped1 serving green hot chili pepper, finely sliced2 tsp. ground cumin seed1/2 tsp. ground turmeric1 tsp. ginger root, peeled and finely minced6 1/3 cups water3 lb. chicken breast2 1/4 tsp. salt2 Tbsp. vegetable oil1 tsp. whole cumin seeds3 cloves garlic, peeled and finely chopped1/4-3/4 tsp. red or cayenne pepper2 Tbsp. lemon juice1 tsp. granulated sugar1/4 tsp garam masala3 Tbsp. fresh coriander, chopped (optional)
Pick over, wash, and drain the lentils.
Combine the lentils, onion, green chili peppers, ground cumin seeds, turmeric, 1/2 teaspoon of chopped ginger, and 1.5 liters (about 6 1/3) cups of water in a big, heavy pot. Bring to a simmer, then cover, leaving the lid slightly ajar. Cook on low heat for 45 minutes.
Add the chicken and the salt. Mix and bring to a boil. Cover, turn heat to low, and simmer gently for 24-30 minutes or until the chicken is tender.
Heat the vegetable oil in a small frying pan over a medium flame. When hot, put in the whole cumin seeds. As soon as the seeds begin to sizzle (in just a few seconds), put the remaining 1/2 teaspoon of chopped ginger and the garlic. Fry until the garlic turns slightly brown. Put in the cayenne pepper.
Immediately lift up the frying pan and pour its entire contents - oil and spices - into the pot with the chicken and lentils. Add the lemon juice, sugar, and garam masala. Stir to mix and cook on a medium-low flame for another 5 minutes.
Optional garnish: Sprinkle chopped (fresh, if possible) coriander over the top just before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user CA-IN-SAPPORO.
Combine the lentils, onion, green chili peppers, ground cumin seeds, turmeric, 1/2 teaspoon of chopped ginger, and 1.5 liters (about 6 1/3) cups of water in a big, heavy pot. Bring to a simmer, then cover, leaving the lid slightly ajar. Cook on low heat for 45 minutes.
Add the chicken and the salt. Mix and bring to a boil. Cover, turn heat to low, and simmer gently for 24-30 minutes or until the chicken is tender.
Heat the vegetable oil in a small frying pan over a medium flame. When hot, put in the whole cumin seeds. As soon as the seeds begin to sizzle (in just a few seconds), put the remaining 1/2 teaspoon of chopped ginger and the garlic. Fry until the garlic turns slightly brown. Put in the cayenne pepper.
Immediately lift up the frying pan and pour its entire contents - oil and spices - into the pot with the chicken and lentils. Add the lemon juice, sugar, and garam masala. Stir to mix and cook on a medium-low flame for another 5 minutes.
Optional garnish: Sprinkle chopped (fresh, if possible) coriander over the top just before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user CA-IN-SAPPORO.
Nutritional Info Amount Per Serving
- Calories: 1,465.2
- Total Fat: 37.1 g
- Cholesterol: 123.5 mg
- Sodium: 6,014.4 mg
- Total Carbs: 169.6 g
- Dietary Fiber: 39.5 g
- Protein: 119.5 g
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