Chicken With Channa Dhal - Cic
beans, chicken, indian, main dish
1 cup channa dhal or yellow split peas
2 1/4 lb chicken pieces
2 tablespoon cooking oil
1 inch cube of gingerroot; peeled and grated
3 centiliter garlic; peeled and crushed
1 fresh green chili pepper; finely chopped
1 1/4 teaspoon salt or to taste
2 cup ; (scant) warm water
3 tablespoon ghee or unsalted butter
1 large onion; finely sliced
2 tablespoon coriander leaves; chopped
1 medium ripe tomato; sliced
----MAKE A PASTE OF----
1/4 cup ; water
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne or chili powder
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
: Clean and wash the channa dhal or the split peas and soak them in plenty of cold water for about 2 hours. Drain well.
: Cut each chicken piece into two, seperating leg from thigh. Wash and pat dry.
: In a heavy-based pan, heat the oil gently over low heat and fry the ginger, garlic, and green chili pepper for 1 minute.
: Add the spice paste, stir and fry for 2 to 3 minutes.
: Add the chicken, adjust heat to medium-high, stir and fry the chicken until it changes color (3 to 4 minutes).
: Add the dhal or split peas, stir and fry for a further 3 to 4 minutes.
: Stir in the salt and add the water. Bring to a boil, cover the pan and simmer until the chicken and the dhal or split peas are tender (35 to 40 minutes).
: Meanwhile, in a separate pan, melt the ghee or butter over medium heat and fry the onions until they are golden brown (8 to 10 minutes), stirring frequently.
: Add the onions to the chicken along with any remaining ghee in the pan. Add half the coriander leaves and stir until all the ingredients are mixed thoroughly. Cover the pan and simmer for 10 minutes.
: Put the chicken in a serving dish and garnish with the tomaotes and the remaining coriander leaves.
Serves 6 to 8.
Preparation takes 25 minutes plus time needed to soak the dhal or split peas, cooking takes 55 minutes.
_The Complete Indian Cookbook_, Mridula Baljekar, 1993. CLB Publishing. ISBN 0-8317-1487-5. Typos by Jeff Pruett.
From: Jeff Pruett Date: 27 Mar 97 National Cooking Echo Ä
Yield: 6 servings