Dahl with chicken and mushrooms

Last weeks dahl was such a nice surprising easy dish I thought I'd mix it up and use brown lentils. Although higher in fibre they are just not as tasty and don't suck in the flavour of the stock as much. They also take longer to cook which is boring.

Method

Wash the lentils in cold water and mix around with your hands for a while, rinse and repeat twice. I find this makes a cleaner less starchy and sticky dahl.

In a large pot put the lentils, water, cinnamon stick, cardamon pods, turmeric, ground black pepper, garlic cloves (peeled not chopped) and galangal. Chop the lemon in 5 slices, remove the seeds and place them on the top of the dahl whilst simmering. Bring to the boil and then simmer for 45 mins. Skim off any scum on the top of the water as you. This will help you fart less. But on that note if you have a healthy digestive tract you shouldn't really be filling up with gas. If you are, maybe you could visit a nutritionist.

Just before serving heat the oil and drop in the cumins seeds and let temper in the oil till the stop popping. Add the finely chopped onions and cook for a further 2 mins. Add in some finely chopped chicken and cook till tender. Add in finely chopped mushrooms and cook till the mushrooms shrink.

Remove the cinnamon and the galangal and cardamon pods from the dahl mixture. Remove the garlic and mash them with a spoon and throw back in with the cayenne pepper.

Add in the mushroom mix and serve with yoghurt and fresh tomato.

• Brown Lentils
• Mushroom Dahl With Chicken

This is a Version of this Recipe: Mushroom Dahl

DeeColeman