Chicken Dal Mash
A comforting blend of tender chicken and creamy urad dal, simmered with spices for a rich, hearty meal. Perfect with naan or rice, this classic Pakistani recipe brings warmth to the table with every bite.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 ml Oil
- 600 g Chicken
- 200 g Lentils (Urad Dal)
- 2 Onion
- 3 Tomatoes
- 1 tsp Garlic Paste
- 1 Bullet Chilli
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Kashmiri Chilli
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 500 ml Water
- 1 tbsp Dried Fenugreek
- 1 handful Coriander
Instructions
- 1
Soak the Urad Dal in water and set it aside. For best results, leave it to soak for a few hours to ensure it becomes soft and cooks evenly.
- 2
Add Oil to a pan and heat it up on medium flame until hot.
- 3
Add Onion to the pan and cook for 4–5 minutes until it turns golden brown and slightly caramelised.
- 4
Add Garlic Paste and Bullet Chilli to the pan, and sauté for 1 minute until the raw smell disappears and the aroma is released.
- 5
Add Tomatoes and cook for 3–4 minutes until they break down and become soft, forming a base for the masala.
- 6
Add the spices. Stir and cook for 3–4 minutes to let the spices blend and release their flavours.
- 7
Add 2 tablespoons of Water and cook for another 2–3 minutes. This helps release the colours and deepens the flavour of the masala.
- 8
Add Chicken to the pan and cook for 4–5 minutes, stirring occasionally, until the colour changes and it starts to seal.
- 9
Add the soaked Lentils along with enough Water to cover. Mix everything well, then cover with a lid and cook for 30 minutes on medium heat.
- 10
Check if the Lentils are soft and tender. If they are still firm, add a little more Water and continue cooking until they reach the desired texture.
- 11
Garnish with fresh Coriander and serve hot.