Chicken Dal
with Quick-Pickled Cucumber
Instructions
1 Prep veg
Peel and finely chop the onion. Chop the tomatoes roughly. Pick the coriander leaves, then finely chop the stalks.
2 Fry onion
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.
3 Simmer
Add the lentils, chicken stock cube, measured water, mango chutney and tomatoes. Bring to a boil, then simmer for 15-20 min.
4 Add chicken
After 15-20 min of simmering, reduce the heat to medium-low, add the pulled chicken to the pan and simmer for 5 min further.
5 Prep cucumber
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.
6 Serve
Finish the dahl 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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Adding cold butter to a finished sauce or stew, gives it an extra shine and thickens it slightly.
Lentils are packed with fibre, folic acid, and potassium. Making them excellent promoters of heart health.
Cooking Time: 45 min
Cals 928 · Prot 51 · Carbs 120 · Fat 29
Gluten-Free
Ingredients
Dhal
Cucumber
Lentils are packed with fibre, folic acid, and potassium. Making them excellent promoters of heart health.
Cooking Time: 45 min
Cals 928 · Prot 51 · Carbs 120 · Fat 29
Gluten-Free
Instructions
1 Prep veg
Peel and finely chop the onion. Chop the tomatoes roughly. Pick the coriander leaves, then finely chop the stalks.
2 Fry onion
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.
3 Simmer
Add the lentils, chicken stock cube, measured water, mango chutney and tomatoes. Bring to a boil, then simmer for 15-20 min.
4 Add chicken
After 15-20 min of simmering, reduce the heat to medium-low, add the pulled chicken to the pan and simmer for 5 min further.
5 Prep cucumber
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.
6 Serve
Finish the dahl 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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Adding cold butter to a finished sauce or stew, gives it an extra shine and thickens it slightly.
Ingredients
Dhal
Cucumber
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