Indian lentils and chicken

Indian foods is one of my favourite things. My best friend of 20-plus years is of Indian descent and grew up around delicious food. One of my favourite Indian dishes is actually more of a side dish. Lentils (dal, daal, or dhal) are cooked with onions and spices and cooked down to varying consistencies. The consistency changes depending on the region of India. It’s not the prettiest food, but it’s delicious.

Indian chicken and dal. No matter how you spell dal (daal, dhal, dal) it’s my favourite.

My first attempts of making Indian food just didn’t work, but I’m blaming the recipes. I’ve finally had more success this year, especially with these two recipes, both of which I made once and then adjusted.

The (lentils) I tweaked quite a bit and this batch is way better than my first. I used two different kinds of lentils for more texture, because texture is good.

The chicken is really easy and tasty and fast.

These recipes goes great together, OR you can serve the lentils with an egg baked on top.

Serve with rice and/or naan (Indian flat bread).

Coconut dal (aka Indian lentils)  

Makes a LOT – approximately 7 cups

1 Tbsp cumin

1 Tbsp garam masala

2 tsp dried coriander

3 tsp tumeric

3 tsp dried chili (adjust)

2 tsp mustard seeds

1 lg garlic clove finely chopped

1/2 lg onion finely diced

1/4 -1/2 cup chopped fresh cilantro

1 can chopped tomatoes

1 can coconut milk

2 cups red lentils

1 cup brown lentils

4 cups water/stock

2-3 Tbsp canola oil

salt/pepper

-In a large pot combine the oil and dried spices and heat over low-medium heat until spices become fragrant and the mustard seeds start to pop. Then add onion and garlic, saute until starting to soften 5-10 minutes.

-Add the lentils and cilantro and combine with onion/spice mixture. Season with salt and pepper and then add all the liquids.

-Cook uncovered for at least 45 minutes, until lentils are soft (brown ones take a little longer, the red ones just break down more). Taste for seasoning and adjust, then cook for another 5-10 minutes.

-The longer this cooks the more the flavours will meld together. Making a day ahead is always a good option.

NOTES: If you have or can find fresh/frozen curry leaves add 5-10 to the spice mixture. This could also be made in the slower cooker, I’d recommend heating the oil and spices first… this freezes really really well.

Garam masala chicken  

Serves 3-4 people

1 pkg boneless skinless chicken thighs (appox 6-8)

1/4 cup plain yogurt (I like using Greek yogurt because it’s thicker and is more likely in my fridge)

1 heaping Tbsp garam masala

2 tsp dried cumin

1 tsp dried coriander

1 tsp cayenne pepper (optional)

1/2 tsp tumeric

splash of oil

salt/pepper

-Mix the yogurt, oil and spices together in a container. Add chicken and massage around so chicken gets a nice coating. Let marinate for 30 minutes to overnight.

-If you have a grill or barbecue use that to cook over fairly high heat. OR you can use a really hot pan or grill pan. You want it to get fairly dark and caramelized, but not burnt.

NOTE: If you wanted to make this further in advance, you could mix then chicken in the marinade and freeze it in a zip-top bag. It will continue to marinate as it defrosts… Chicken breast would also work.