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| Home>Indian>Roasting> Roast Chicken Dal |
 Method:Roasting
1. Formula
- 1 1/2 teaspoons canola oil
- 1 small onion, minced
- 2 teaspoons curry powder
- 1 (15 ounce) can lentils, rinsed
- 1 (14.4 ounce) can diced tomatoes, preferably fire-roasted
- 2 pounds roasted chicken, skin discarded, meat removed from bones and diced
- 1/4 teaspoon salt, or to taste
- 1/4 cup low-fat plain yogurt
2. Nutrition Information
- Calories: 415 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 9 g
- Fat: 18 g
- Protein: 40 g
- Sugars: 6 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.
4. Remark
A dal is traditionally a lentil side, often the accompaniment for curry. Here, combined with roast chicken (or rotisserie chicken), it moves from the side of the plate to its center for a quick lunch or an easy weeknight dinner.
Notes:To Cook Lentils
Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
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( From:EatingWell.com ) |
( read Roast Chicken Dal ) |
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