Balti Chicken With Tarka Dhal

• 8 ounces skinless chicken breasts, and cubed
• 1 ounce split peas, pre-soaked
• 2 ounces red lentils
• 1 tablespoon oil
• 1 large onion, chopped
• 1 teaspoon garlic, pulp
• 1 teaspoon ginger, pulp
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons salt
• 3 tablespoons fresh coriander leaves, chopped
• 1 green chili, seeded and chopped
• 2 tablespoons lemon juice
• 1/2 pint water
• 2 tomatoes, peeled and thickly sliced
• 1 teaspoon oil
• 1/2 teaspoon cumin seed
• 2 garlic cloves, chopped
• 2 dried red chilies, chopped
• 4 curry leaves

1. Mix together the split peas and the lentils, cover with water and cook till soft and mushy.
2. In the meantime heat the oil in a wok and fry the onions till golden. Stir in the garlic, ginger , turmeric, chilli powder, garam masala, ground coriander and salt.
3. Stir well and add the chicken and fry for 6 mins.Add 11/2 tbsp of the fresh coriander leaves, green chilli, lemon juice and the water cook for 5 minutes.
4. Mix in the lentils (dhal),tomatoes and the remaining coriander leaves. Turn off the heat.
5. Heat the oil in a small pan and add the cumin seeds, when they start to pop add the garlic, red chillies, and the curry leaves, cook for 1 minute Pour over the the chicken and lentils and serve.

chicken breasts, peas, red lentils, oil, onion, garlic, ginger, turmeric, chili powder, garam masala, ground coriander, salt, fresh coriander leaves, green chili, lemon juice, water, tomatoes, oil, cumin, garlic, red chilies, curry

Taken from www.food.com/recipe/balti-chicken-with-tarka-dhal-204669 (may not work)