4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Indian spice
- 500 g chicken thigh, diced
- 150 g red lentils
- 1 onion, chopped
- 1 tomato, chopped
- 400 ml coconut milk
- 100 g spinach leaves
- 1 cup chicken stock
- 1 lemon, juiced
HOW TO MAKE
Sauté chicken 3 min each and set aside. Sauté onion, 5 min. Add spice, sauté 1 min.
Add lentils, tomato, coconut milk, and stock, Simmer 15 min.
Add cooked chicken, simmer 5 min.
Stir in spinach leaves and season with lemon juice.
HOW TO SERVE
Serve with roti or rice and fresh coriander.
HINTS & TIPS
SIDES & CONDIMENTS
Serve with an eggplant or tomato kasundi.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Swap spinach for green beans.
REDUCE MEAT
250 g chicken + 200 g eggplant cubed.
ALTERNATIVE
Replace chicken with lamb.
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ORIGINS
One of India’s most famous dishes, the origins of the humble Dal date way back to 3000 BC. Archaeological evidence has discovered it was a staple dish made by the Indus Valley Civilization as it was sustaining and easy to prepare from readily available pulses and spices. Still an essential dish in Indian cuisine today, many versions have been made, including vegetables and meats.
