Bombay-style Chicken with Red Split Lentils
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Bombay-style Chicken with Red Split Lentils calories by ingredient
Introduction
Murgh aur masoor dal is really like a hearty stew, perfect for cold winter days. You could add vegetables to it as well, such as shelled peas or 1/2-inch lengths of green beans. It you do this, put in the vegetables at about the same time as you in the lemon juice. Murgh aur masoor dal is really like a hearty stew, perfect for cold winter days. You could add vegetables to it as well, such as shelled peas or 1/2-inch lengths of green beans. It you do this, put in the vegetables at about the same time as you in the lemon juice.Number of Servings: 1
Ingredients
-
1 1/4 cup split red lentils (masoor dal), picked over, washed and drained
1 medium raw onion, peeled and chopped
1 serving green hot chili pepper, finely sliced
2 tsp. ground cumin seed
1/2 tsp. ground turmeric
1 tsp. ginger root, peeled and finely minced
6 1/3 cups water
3 lb. chicken breast
2 1/4 tsp. salt
2 Tbsp. vegetable oil
1 tsp. whole cumin seeds
3 cloves garlic, peeled and finely chopped
1/4-3/4 tsp. red or cayenne pepper
2 Tbsp. lemon juice
1 tsp. granulated sugar
1/4 tsp garam masala
3 Tbsp. fresh coriander, chopped (optional)
Directions
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.