NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Red lentils

0.25 tbsp Ghee

0.25 cup Red onion

0.25 cup Tomato

1 tsp Ginger-garlic paste

0.5 tsp Turmeric powder

1 tsp Kashmiri red chili powder

0.5 tsp Cumin seeds

0.5 tsp Mustard seeds

5 whole Curry leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh cilantro

PREPARATION

• 1

  Season the chicken breast evenly with half of the turmeric, chili powder, sea salt, and black pepper.

• 2

  Heat half of the ghee in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through to 165°F.

• 3

  While the chicken rests, heat the remaining ghee in a separate pot over medium heat and add the mustard seeds, cumin seeds, and curry leaves until they begin to pop.

• 4

  Add the diced red onion and ginger-garlic paste to the pot, sautéing until the onions are translucent and fragrant.

• 5

  Stir in the diced tomatoes along with the remaining turmeric and chili powder, cooking until the tomatoes soften.

• 6

  Add the pre-cooked red lentils and a splash of water to the pot, stirring well and simmering for 3-5 minutes until the mixture is thick and creamy.

• 7

  Slice the rested chicken breast into strips and serve it over a generous bed of the spiced lentil dal, garnished with fresh cilantro.