NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Yellow split lentils

1.5 cup Water

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Turmeric powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 small Whole wheat roti

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the yellow split lentils under cold water until the water runs clear and set aside.

• 2

  Heat the ghee in a medium pot over medium heat, then add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing until fragrant and translucent.

• 3

  Add the diced chicken breast to the pot along with the turmeric powder, ground cumin, sea salt, and black pepper, searing the chicken for 3-4 minutes.

• 4

  Pour in the lentils and water, bring the mixture to a boil, then reduce the heat to low and cover.

• 5

  Simmer for 20-25 minutes or until the lentils are soft and the chicken is fully cooked through.

• 6

  Stir in the fresh spinach during the last 2 minutes of cooking until just wilted.

• 7

  Warm the whole wheat roti in a dry skillet for 30 seconds on each side.

• 8

  Garnish the daal with fresh chopped cilantro and serve immediately alongside the warm roti.