Introduction:
When it comes to comfort food, nothing beats a warm, hearty bowl of chicken daal.
This dish combines the richness of tender chicken with the earthy goodness of lentils, all simmered together with a blend of aromatic spices.
Whether you’re looking for a filling meal to serve with rice or naan, or just a comforting bowl of goodness on a chilly evening, chicken daal is the perfect choice. Here’s a step-by-step guide to creating this delicious dish at home.
Ingredients:
For the Chicken:
– 500g chicken (preferably boneless), cut into bite-sized pieces
– 1 tsp turmeric powder
– 1 tsp chili powder
– Salt to taste
For the Daal:
– 1 cup of split red lentils (Masoor daal) or yellow lentils (Toor daal)
– 4 cups of water
– 1/2 tsp turmeric powder
– Salt to taste
For the Tempering (Tadka):
– 2 tbsp ghee or vegetable oil
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1 inch ginger, minced
– 1-2 green chilies, slit lengthwise
– 1 tsp cumin seeds
– 1 tsp mustard seeds
– 1 tsp garam masala
– 1 tsp ground coriander
– 1/2 tsp cumin powder
– 1 tomato, finely chopped
– Fresh coriander leaves for garnish
Instructions:
Step 1: Preparing the Chicken
1.Marinate the Chicken:
In a bowl, mix the chicken pieces with turmeric, chili powder, and salt. Set aside for at least 15 minutes to allow the flavors to meld.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken and cook until browned and fully cooked through, about 8-10 minutes. Set aside.
Step 2: Cooking the Daal
1. Rinse the Lentils:
Thoroughly rinse the lentils under cold water until the water runs clear. This helps remove any excess starch and ensures a creamy texture.
2. Cook the Lentils:
In a large pot, combine the rinsed lentils, water, turmeric powder, and salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 20-25 minutes until the lentils are soft and fully cooked. Stir occasionally to prevent sticking.
If the daal becomes too thick, add more water to reach your desired consistency.
Step 3: Preparing the Tempering (Tadka)
1. Heat the Ghee:
In a separate pan, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds. Once they start to splutter, add the chopped onions, garlic, ginger, and green chilies.
2. Sauté the Aromatics:
Cook until the onions turn golden brown and the garlic and ginger release their aroma, about 5-7 minutes.
3. Add the Spices:
Stir in the garam masala, ground coriander, and cumin powder. Cook for another minute to toast the spices.
4. Add the Tomato:
Add the chopped tomato and cook until it breaks down and blends with the spices, creating a thick, flavorful paste.
Step 4: Combining Everythin
1. Mix the Daal and Tempering:
Pour the cooked tempering into the pot of daal, stirring well to combine. Add the cooked chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld.
2. Final Touch:
Taste and adjust the seasoning if necessary. Garnish with fresh coriander leaves.
Step 5: Serving
Serve your chicken daal hot with steamed basmati rice, naan, or roti. A side of yogurt or a fresh salad can complement the meal beautifully.
Tips and Variations:
-Vegetarian Option:
Skip the chicken and double the quantity of lentils for a purely vegetarian version.
-Add Vegetables:
You can add spinach, carrots, or potatoes for extra texture and nutrition.
Spice Level:
Adjust the number of green chilies and chili powder to control the heat level according to your preference.
Chicken daal is a versatile and satisfying dish that’s perfect for any occasion.
Its warm, comforting flavors are sure to make it a regular on your meal rotation. Enjoy.