This super easy daal recipe wasn’t supposed to be low carb but with with a few minor tweeks, it’s prefect!
1 cup (210g) red lentils, rinsed well
500s Chicken breast, diced (not required)
3cm fresh ginger, grated
2 bay leaves
1 cinnamon stick
2 tbs (40g) butter – salt reduced
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
1/2 tsp chilli flakes
2 tbs lemon juice (can be omitted if you want to be strict & avoid fruits)
1/2-1 tsp salt
1 tbs chopped coriander leaves
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.
Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.
Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat.
While step 3 is occurring, add chicken pieces the pan that the onion and spices were in. Cook until lightly browned and cooked through.
Stir in coriander and chicken into the lentil pot and serve a garnish of coriander.2