Dal Chicken, to me, is an ideal balance of getting an adequate amount of fiber-rich nutritious lentils.

It is equally delicious and comes with the apparent advantage of cooking faster and costing less.

Usually, when I start cooking something, with the intent of writing an outline of the recipe for it, I’ll pull my notebook on the counter and write down the quantities and other details.

If it’s a recipe that I’ve been making for a while, I’ll be able to provide complete information about my previous attempts and notes about what went wrong or not enough. Then, when I’m working on “the one” ultimate recipe, I’ll be taking photographs throughout the process and upload them on my blog and Instagram.

This is probably how most bloggers create recipes (bloggers, please be sure to correct me if I’m off!)

In the end, on the day that I prepared the Dal Chicken recipe, it turned out perfectly for the very first time. I was shocked. I didn’t expect it to turn out this great the first time, but I’ll be sincere with you all, I’ve never been great at making the Dal with any meat.

I’ll go over the reasons.

My typical recipe to make cooking Dal Chicken or Gosht was always an all-in-one method.

I’d cook the tomatoes and onions in the form of a masala before adding the meat and lentils, then cook. The problem with this was that the lentils took far too long to cook more often than not. To get the lentils cooked through, I would get meat that fell off the bone and turned soft.

I tried SO numerous times to find the right timing, and occasionally I succeeded; however, it was an utter failure most of the time. It was a bit difficult to come up with a foolproof system that was utterly foolproof.

Of course, I’ve seen different recipes and had people cook the lentils in separate pots before adding them into masala and meat: masala and meat. However, I was furious and dissatisfied with having two different pools (I am a bit petty, isn’t it?) and was determined to discover the secret to cooking everything together in one dish.

The day I cooked the Dal Chicken Curry, I cooked the lentils in separate batches as I didn’t want another wasted meal or hard lentils in my mouth.

And… it was … PERFECT. I felt as if I had found the missing piece in this puzzle.

However, I’m still unable to know the full details of why this one-pot method wasn’t working for me.

It could result from the fact that lentils possess variable timing for the time it takes to cook. This can be contingent on the time of soak, the temperature, and the age of the lentils, to mention a few reasons.

I doubt I will be able to pinpoint the cause. I’m aware of a lot of people who cook it all inside one bowl. However, is it commonplace? People make it in two separate pots. Whatever is working for me, I’ll never ask a question!

The basic idea is to boil the chana dal in a separate pot until nearly done, but without disintegrating into the form of a soup. Then, in a different bank, you cook your chicken the same way as cooking typical chicken curry.

When the chicken is about half cooked, you add the chana dal along with the water that you cooked in the lentils and cook until the chicken is cooked. Then, you’ll add a tadka, a melding made of beautiful slivers, and slices of onions and cumin seeds along with dried chilies. Seriously, this is one curry you will not want to miss out on!

When I made this recipe, my husband loved it so much that he came to me to inquire about what I had done, particularly with its tadka as it was so delicious and rich, and he was eager to recreate it. A great Tadka is a great way to go for you, ladies and gentlemen.

Tips for Your Dal Chicken

It is possible to make the chana Dal ahead of time and then store it in the refrigerator for use at the time you’re ready. It’s an excellent idea to save the water, as it’s packed with flavor that we’ll need in the curry.

I prefer keeping the chana Dal within the same pan as I cook it. Then, when needed, I use a slotted spoon to move the dal into the chicken pot.

It is necessary to add quite a bit of water to the curry. Daals absorb lots of moisture, so be prepared to add back some of the chana dial water. Also, even when you’ve cooked the curry, the lentils retain moisture, so you might feel the need to add water if you plan to eat it in the future.

To get the most flavorful tasting tadka the best flavor, it’s essential to be near and continuously stir it in medium-low heat.

It’s attractive to make your tadka at a high temperature, but this could result in the onions not evenly browning and possibly even burning, making the curry paste.

It is possible to cut one or two garlic cloves for those who prefer the distinct garlicky smell for your tadka. In a couple of seconds before adding the cumin seeds


If you’re not serving the dish immediately, do not mix it with the tadka. Instead, keep this tadka to help just before serving.

Now onto the recipe! I could not get pictures of the process since I didn’t expect it to appear as good on the first attempt!

I’ll include the process photos the following time that I attempt this recipe – that should happen soon, given how delicious this was!

Have fun, and with love and x


For the Chicken

3tbsp oil

Two onions cut into pieces

1/2 bulb garlic, minced

One medium-sized chicken, bone-in the curry, cut (mine was 875g)

3 tsp salt or according to your preference.

0.5 tsp turmeric

One teaspoon red chili powder

One teaspoon cumin powder

2 1 tsp coriander powder

Four small tomatoes cut into pieces

For the Chana Dal

1 cup chana Dal that has been soaked for at minimum an hour

One teaspoon turmeric

One teaspoon salt

For the Tadka

1/2 cup oil

1.5 large onions. Thinly cut

Two tablespoons cumin seeds

Four dried chilies red


Begin by bringing all of the ingredients for chana dal to boil over extremely high heat, along with plenty of water. Cook them until they’re almost cooked; however, they will not lose their shape. Reserve the cooking liquid

Separately prepare oil in a pot, and then add chopped onions.

Cook until they are tender and lightly Golding

Include the garlic along with the spices, and then the chicken. Stir fry this until the chicken starts to brown.

Add the diced tomatoes to the pot, cover with water and cook for 15 minutes.

After the summertime is over, remove the lid and add the chana dal and around one cup of the remaining water.

Bring everything to boiling before covering and simmering at a low setting for 20 minutes. Keep in mind that this curry is prone to take up quite a bit of water. Therefore, make sure to add a little more liquid than appears to be sufficient.

When the curry is cooked, you can begin with the tadka. The tadka oil can be heated in a small frypan over medium temperature, adding the onions.

Mix the onions continuously and allow them to turn a golden hue. When you’ve reached an even golden hue, Add the cumin as well as dried red chilies. Continue to cook, stirring until onions are dark golden.

Remove the pan from the flame and sprinkle the oil on the Chicken Dal

Serve immediately!


If you’re using a chicken that requires more than an hour to cook, e.g., hardboiled chicken, you can add half one cup of water to the tomatoes and cook for about one hour or however long it takes to cook the chicken until it is nearly done.


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