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In our household, dal has always been a staple, with Mum preparing it in countless delightful ways. I've captured the essence of those memories in this quick weeknight recipe.
Picture a steaming bowl of creamy red lentil dal, topped with tender, sticky chicken. I've included an optional kachumber, a crisp and vibrant salad made from chopped cucumber, tomato, red onion and coriander. It's the perfect finishing touch and comes together quickly.I like mine on the thicker side, so 1 cup of red lentil to 2 ½ cups of liquid worked for me. But amend this as you like! Adding more stock will give you a runnier consistency.
There are plenty of substitutions available for this recipe, to help you cook with what you have on hand. Ismat Awan is a Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across several food publications and brands, and shares her work on2 cups vegetable stock In a medium sized pot, fitted with a lid, heat the olive oil over medium heat. Sauté the tomatoes, garlic and turmeric powder until the tomatoes have softened, about 2-3 minutes. Add salt and pepper to taste.Stir in the red lentils, vegetable stock and bring to a simmer.
Daal Red Lentil Soup Ismat Awan Chicken 30 Minute Dinner Recipe Easy
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