MURGH & DAAL | CHICKEN & LENTIL ‘SOUP’

This is a delicious concoction of chilli, spice and warmth. The perfect ‘soul bowl’ dish for when you’re stuck at home with a cold, or just stuck at home and in need for a little pick-me-up.

Ingredients

250g Masoor Daal (red split lentils, or you can use yellow split lentils) – picked, washed and drained

Half a brown onion, chopped

2x red chillies, sliced

Half inch fresh ginger, sliced

2 tsp ground cumin

1/2 tsp ground turmeric

Salt to taste

3x chicken breast fillets, sliced into chunks

1 tbsp ghee

1 tsp cumin seeds

2-3 cloves of garlic, sliced

Pinch of asafoetida

1/2 tsp ground birds eye red chilli (for an extra kick)

Small bunch of coriander, chopped

Method

1- In a large saucepan add the lentils, chopped onion, slices of ginger and chillies, ground cumin and turmeric, salt, then cover with 1 litre of water and place a lid on top

2- Bring to a gentle boil and allow to simmer for about 15 minutes, giving it a stir intermittently and removing any scum that forms on top

3- Add the chunks fo chicken, stir through and allow to cook on a low simmer for about 10-15 minutes, until the chicken is cooked and soft – it shouldn’t take a too long, depending in the size of the chunks – best to give it a regular check or use a thermometer so it doesn’t become chewy, then take off the heat so it doesn’t overcook

4- In the meantime grab a small frying pan, put on a medium heat and add the ghee so it melts, then add the cumin seeds

5- Once the cumin seeds start to sizzle add the sliced garlic and fry until they start to brown slightly

6- Quickly add the pinch of asafoetida and ground chilli (if using), stir through, then take the frying pan and pour all the contents immediately into the saucepan with the lentils and chicken

7- Add the freshly chopped coriander, then mix through the lentils and chicken

8- Serve on its own in a bowl like a soup, or serve with some Basmati rice for a fuller meal