Chunky chicken dhal

Step by Step

Step 1

Melt the ghee or vegetable oil in a large pan, add the curry leaves, pumpkin seeds and garlic, and fry for 30 seconds, or until the leaves start to crisp. Lift out with a slotted spoon and reserve. Add the onions and chicken to the pan, and fry for 6-8 minutes until the onions are browned and the chicken is cooked through with no pink meat. Remove the chicken.

Step 2

Add the split peas, stock and curry paste to the pan and bring to a gentle simmer. Cover and cook for about 40 minutes, stirring frequently until the peas turn thick and pulpy. Return the chicken to the pan and heat through for 2-3 minutes.

Step 3

Cook the beans in boiling water until tender. Drain. Spoon the chicken dhal and beans into 4 shallow dishes and serve sprinkled with the pumpkin seed mixture.