- Use lean ground chicken to reduce the fat and calorie content
- Chicken can be prepared in airfryer
Combine the Daals in a cooking pot and rinse well. Add water and set aside for thirty minutes then do a final rinse.
Add 4 cups of water and cook the Daal over high heat to rapid boil; as soon as it starts creating foam, skim the foam carefully and discard until the top becomes clear.
Turn down the heat to a low-medium setting and add the Kadu, tomatoes, ginger piece and cumin/coriander powder, and salt (optional); let it simmer until it is well cooked
Scoop out the Kadu pieces and set aside
Carefully transfer the Daal mixture into a blender and mix well to a chunky consistency (not puree)
Next, in the same pot, over medium heat, add oil and swirl around to ensure the pot is well coated with oil; add the cumin seeds, mustard seeds and curry leaves till it sizzles then add onions, green chilies and mix well; add the Daal mixture and Kadu pieces and let it simmer for another seven to ten minutes.
Add ¼-1/2 cup water to bring to desired consistency
Once Daal is cooked, add fresh hand-squeezed lemon juice and garnish with cilantro
Enjoy this delicious Daal with Kadu.
This recipe may be enjoyed with whole grain roti or plain white/brown rice. To lower the sodium content further, skip the optional salt or try 1/4 tsp.
4 servings
1 cup (233g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.