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|Mixed lentils||1 Cup (16 tbs)|
|Water||3 3⁄4 Cup (60 tbs)|
|Ghee||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Green ginger||1 Inch|
|Turmeric powder||1⁄2 Teaspoon|
|Cayenne pepper||1 Teaspoon|
|Garam masala||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Roasting chicken||2 Pound|
Calories 1023 Calories from Fat 449
% Daily Value*
Total Fat 50 g77.1%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 198.2 mg
Sodium 356.2 mg14.8%
Total Carbohydrates 87 g29.1%
Dietary Fiber 26.4 g105.8%
Sugars 16.1 g
Protein 60 g119%
Vitamin A 54.9% Vitamin C 139.6%
Calcium 17.1% Iron 48.1%
*Based on a 2000 Calorie diet
1) Clean and wash the lentils in water and soak for about 30 minutes. Drain.
2)In a deep saucepan, add the lentils and salt along with water and bring to boil.
3)Decrease heat and cover pan. Simmer for 30 minutes. Remove scum from surface.
4)In a saucepan, heat ghee and add onion, garlic and ginger until deep golden for 2 or 3 minutes.
5)Then, add next 4 ingredients and up to lemon juice and mix well. Cook for 2 minutes.
6)Now add chicken pieces and fry until they are evenly browned all over for about 10 minutes. Add water if needed.
7)Mix the chicken into lentils and cook. Adjust salt and water.
8)Add eggplant, potatoes, tomato and chilies. Bring to the boil, then lower the heat to medium.
9)Cover pan and cook for another 30 minutes or so until the chicken is cooked through and falls off the bone easily.
10)Five minutes before the dish is ready, sprinkle it with green coriander and leave the pan covered.
11)Serve hot with rice or one of the breads.