Roast Chicken Dal

Name: Roast Chicken Dal
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 tsp canola oil; 1 small onion; 2 tsp curry powder; 1 can lentils (15 ounce); 1 can diced tomatoes (14 ounce); 1 rotisserie-cooked chicken (2 lb); 0.25 tsp salt; 0.25 cup low-fat plain yogurt

Chicken, lentils and tomatoes come together in this South Asian dal, fragrant with curry powder and simmered on the stove.

50 min · Serves 4 · Easy

Ingredients

1.5 tspcanola oil
1 small onion, minced
2 tspcurry powder
1 canlentils (15 ounce), rinsed (see Tip); or 2 cups cooked lentils (see Tip)
1 candiced tomatoes (14 ounce), preferably fire-roasted
1 rotisserie-cooked chicken (2 lb), zabiha; skin discarded, meat removed from bones and diced (4 cups)
0.25 tspsalt, to taste
59.15 mllow-fat plain yogurt

Method

Start cooking mode

Time: Prep 25 min · Cook 25 min · 50 min total
Difficulty: easy

1
Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes.
4 min
2
Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds.
1 min
3
Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through.
4
Remove from the heat and stir in yogurt. Serve immediately. TIP:. To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.