Chicken Resha Dal Tadka with Jeera Rice

Ingredients

• 0.25 cup Moong lentils (Rinsed)
• 0.25 cup Masoor lentils (Rinsed)
• 0.5 cup Chana dal (Rinsed; soaking is recommended for 30 minutes if time permits)
• 0.333 cup Cooking oil (For the dal base)
• 1 Onion (Medium, finely chopped)
• 1 tbsp Garlic paste (The transcript indicates garlic is used and ginger is omitted)
• 0.5 Chicken breast fillet (About half a boneless breast; cook and shred finely for the resha texture)
• 1 tbsp Salt (Adjust to taste; this is the amount stated in the source)
• 1 tsp Chili flakes
• 1 tsp Red chili powder
• 0.5 tsp Turmeric (Spelling normalized from 'Termeric')
• Green chilies (Chopped, to taste; quantity not stated)
• Fresh coriander (Chopped, for garnish; quantity not stated)
• 1.5 L Water (For cooking the dal; source says '1.5' without a unit, interpreted as liters)
• 0.5 cup Cooking oil (For the tadka)
• 3.5 cloves Garlic (Sliced; source specifies 3–4 cloves)
• 5.5 Whole round red chilies (Source specifies 5–6 chilies)
• 1 tsp Cumin seeds (For the tadka)
• 250 g Basmati rice (Rinsed until the water runs mostly clear; soak if desired)
• 1 tsp Cumin seeds (For the rice)
• 2.5 Cloves (Source specifies 2–3 cloves)
• 2 Black peppercorns (Whole)
• 1 Bay leaf (Source says 'bat leaf')
• Cooking oil or ghee (For tempering the rice; amount not stated)
• Water (As required for cooking the rice)

Steps

1. 1

   Rinse the moong, masoor, and chana dal separately or together under cool running water until the water is mostly clear. If possible, soak the chana dal for about 30 minutes, then drain.

2. 2

   Place the rinsed lentils in a large pot with the stated 1.5 liters of water. Bring to a boil, then reduce the heat and simmer until all three dals are completely tender and beginning to break down, about 35–45 minutes. Skim any foam that rises and add a little more water if needed.

3. 3

   While the dal cooks, heat the 1/3 cup cooking oil in a heavy pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 6–8 minutes.

4. 4

   Add the garlic paste and cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the garlic burn.

5. 5

   Add the chicken breast, salt, chili flakes, red chili powder, turmeric, and chopped green chilies to the onion mixture. Cook until the chicken is cooked through, about 8–12 minutes depending on thickness; its center should reach 165°F/74°C.

6. 6

   Remove the cooked chicken from the pot and shred it finely with two forks. Return the shredded chicken to the seasoned onion mixture.

7. 7

   Add the tender cooked lentils to the chicken mixture and stir thoroughly. Simmer together for 8–10 minutes, stirring occasionally, until creamy and cohesive. Taste and adjust the salt or chili heat as needed.

8. 8

   For the jeera rice, rinse the basmati rice and drain it well. Heat a little cooking oil or ghee in a pot over medium heat.

9. 9

   Add 1 teaspoon cumin seeds, the cloves, black peppercorns, and bay leaf to the hot oil or ghee. Fry for 30–60 seconds until the spices are fragrant and the cumin begins to sizzle.

10. 10

    Add the rinsed basmati rice and stir gently for 1–2 minutes so every grain is coated with the spiced fat. Add water as required for the rice and bring it to a boil.

11. 11

    Cover the rice, reduce the heat to low, and cook until the water has been absorbed and the grains are tender, about 15–18 minutes. Turn off the heat and let the rice rest, covered, for 5–10 minutes before fluffing with a fork.

12. 12

    Make the tadka just before serving. Heat the 1/2 cup cooking oil in a small skillet over medium heat. Add the sliced garlic and fry until pale golden and crisp around the edges.

13. 13

    Add the whole round red chilies and 1 teaspoon cumin seeds to the hot oil. Fry briefly, about 20–30 seconds, until the cumin is sizzling and aromatic; watch carefully so the garlic and chilies do not burn.

14. 14

    Pour the hot garlic-chili tadka over the creamy chicken dal. Garnish with fresh coriander and serve immediately with the fluffy jeera rice.

Notes

The source gives ingredients but not full written cooking directions, so the method has been reconstructed from the ingredient list and dish type. The transcript specifically indicates using garlic paste and omitting ginger. The listed oil amounts are generous; use less if preferred, especially for the tadka.

Nutrition per serving

• main
• Pakistani
• dal
• chicken
• rice
• comfort food
• stovetop
• spicy