Nothing says home like smell of Daal. Hearty, humble, delicious and bursting with flavor and intensity! This lentil curry is my family Legacy!
Durban Daal
In pot 1:
1/2 cup Chana daal
1/4 cup toor daal
1/4 cup red lentils
Wash lentils. Place in pot with water and 1/4 teaspoon salt. Place on medium heat to boil. Skim water of foam as boiling continues. Cook till lentils are soft. Then bar mix smooth.
Pot 2:
200g chicken breast
1/4 small onion sliced
1 teaspoon cumin seeds
3 cardamom pods
5 cloves
1 cinnamon stick
1 teaspoon ginger and garlic paste
2/3 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chili powder
2/3 cup liquidized tomatoes
In the second pot add some olive oil and onions. Once onions begin to braise add whole spices (cumin, cloves, cardamom, cinnamon) and cook till fragrant. Then add chicken, salt and ginger and garlic and mix well. Allow to cook for a few minutes before adding spices.
Add spices and mix to ensure chicken in coated in them. Finally add tomatoes and give a good stir. Let cook for 2 minutes. Then add in the liquidized daals.
Leave to simmer for 5 minutes. Add chopped parsley, coriander and mint. Add juice of 1/2 lemon. Leave to simmer for 5 more minutes before serving.
Serve with rice, roti or bread and Kachumar salad.
Be sure to let me know @sweet_qwzeen if you give it a try!
*Recipe credit Athia Carrim and Abeda Wahab
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