DAL MURGH (Dal Chicken Curry)


This hearty and warming curry is packed with protein, and gives you a healthy dose of fibre-rich

nutritious lentils. It boasts complex flavours thanks to its rich curry sauce and the tarka – a special

topping of sautéed spices. Enjoy with rice or warm Nan.



Serves 6



INGREDIENTS

For the CHICKEN

3tbsp oil

1kg chicken, small pieces

2 onions, chopped

1 tsp garlic, minced

1 tsp ginger, minced

1 tsp salt, or to taste

1/2 tsp turmeric

1 tsp red chilli powder

1 tsp cumin powder

2 tsp coriander powder

4 small tomatoes, chopped


For the CHANA DAL

1 cup chana dal, soaked for at least one hour

1 tsp turmeric

1 tsp chilli

1 tsp salt


For the TARKA

1/2 cup oil

1 onions, thinly sliced

1.5 tbsp cumin seeds

4 dried red chillies



INSTRUCTIONS

1. Start by putting all the chana dal ingredients to boil on a medium to high heat with lots of water. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water