Spicy Chicken Layered in Fragrant Basmati Rice
This is my chicken soup when I'm feeling under the weather, my staple when I don't know what else to cook, my cuddle blanket when I'm feeling sorry for myself and my tonic when I've indulged a little too much the night before. It's a poor man's main dish and a king's side dish – it's the simple, humble masoor di dhal.
It forms a huge part of so many Indians' diets because it's cheap and is a great source of protein for the vast number of vegetarians. As children we didn't know the names of all the different lentils so we would call this yellow dhal (even though it's made with red lentils) and that's what my children call it too.
Cooked with whole cumin seeds in a tomato based masala finished with crispy onions and fresh coriander.
To get the main ingredients for my dhal recipe,check out my dhal recipe kit here.
I always serve this as a side at all my Indian dinner parties, because it's quick and easy, looks incredibly vibrant and tastes wonderful. It goes well with many main dishes but my personal favourite is as a side with chicken biryani. I also like to serve this as flavoursome soup for a quick lunch with some roti or crusty buttered bread to dip.
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