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  • Dahl Bhat with Chicken

    Posted on March 15th, 2017 admin No comments

    The recent Winter Storm Stella has me going in an entirely different direction. Like straight up … As is straight up a mountain in the high Himalayas. When on thinks about what you see in all the mountain movies about the Himalayas. Himalayas, gurka’s, Curry and rice

    Dhal (Lentil Curry) is usually a soup, this time made with our Asian chicken stock. But as always, we’ll look at some dried red peppers, or maybe serve with a hot pepper / vinegar finishing sauce on the side…

    One could forgot the rice and serve over orzo, or perhaps riced potatoes, or even just with a couple of slices of crusty ciabatta.

    Background

    Dahl bhat is a traditional South / Central Asian and staple dish which is essentially rice (bhat) and lentil soup (dal). This is a very common food in South Asian countries specially Nepal. In general eaten twice a day with another (usually spicy, maybe hot /sour) dish called tarkari which can be either vegetarian or non-vegetarian..

    The recipes vary by locality, ethnic group, family, as well as the season. Dal generally contains lentils (different types are used according to taste), tomatoes, onion, chili and ginger along with herbs and spices such as coriander, garam-masala and turmeric.

    Dahl Bhat with Chicken
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    Dahl Bhat with Chicken
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    Ingredients
    Servings:
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    Instructions
    1. In soup / stock pot, over medium heat Melt Ghee or heat oil (I'll use my cast iron dutch oven)
    2. Cook onion in oil until translucent, ~10 minutes.
    3. Add garlic and spices; cook until aromatic, ~2 minutes additional. Cook long enough to bloom the spices, you should smell them
    4. Add stock, water and lentils; bring to a boil.
    5. Reduce heat and simmer about 1 hour.
    6. Add chicken and return to simmer for ~10 minutes, until chicken is heated through
    7. Serve with Rice, and side of Sambal or Sriracha.
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