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1 roasting chicken (4 to 5 lb., 2kg)
For the Dal:
Fry the sliced onion until golden brown. Add half teaspoon turmeric, salt, pepper, the 2 grated cloves of garlic, ginger, and the chili. Stir fry for a couple of minutes.
Add the chicken pieces. Stir fry the above mixture with 1 cup cold water, bring to the boil and reduce the water on a hot flame, stirring all the while. Set aside.
Prepare the dal separately. Pick over the masoor dal, wash thoroughly, cover and boil in 1 pint (about 3/4 liter) cold water for half an hour, by which time the dal should have broken down. Stir from time to time. Add two tablespoons of lukewarm water to make mixture smooth. Add salt to taste.
Take 1 tablespoon cumin, 1 teaspoon garlic and pinch of turmeric and fry in 2 tablespoons oil. Pour over dal and mix thoroughly. Continue boiling uncovered until the dal is reduced to a thick paste.
Add dal to the chicken pieces and bake in a moderate oven, middle shelf, for an hour.
Serve hot with boiled rice or pilaw (pilaf).
Note:
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
1 medium onion
1/2 teaspoon turmeric
Salt, pepper
2 cloves of garlic, grated
1 teaspoon fresh ginger, grated
1 green chili, slit down one side
1 cup cold water
8 oz. masoor dal (small orange lentils)
1 tablespoon cumin powder
1 teaspoon garlic
1 pinch turmeric
2 tablespoons oil
This is very much a hybrid dish, Middle-Eastern origins with a distinct Indian influence.