Chicken Dal

Peel and finely chop the onion. Chop the tomatoes roughly. Pick the coriander leaves, then finely chop the stalks. 

Heat a large non-stick pan over a medium-low heat with the ghee. Once hot, add the onion with a pinch of salt and cook for 5 min until softened. Once softened, add the ginger garlic paste, coriander stalks, curry powder, turmeric powder, garam masala, curry leaves and cumin and cook for 1 min further.

Add the lentils, chicken stock cube, measured water, mango chutney and tomatoes. Bring to a boil, then simmer for 15-20 min.

After 15-20 min of simmering, add the pulled chicken to the pan and simmer for 5 min further. 

Meanwhile, finely chop the cucumber. Finely chop the coriander leaves. Add the cucumber and half of the coriander to a bowl with a pinch of salt. Add the sugar and rice vinegar and give everything a good mix up. Set aside. 

Finish the dal with a squeeze of lime juice and the remaining coriander leaves. Season to taste with plenty of salt and pepper. Serve the pickled cucumber to the side.