Chicken and Red Lentil Dhal

Dhal is a simple Middle-Eastern comfort food.  It's a bean/pea stew.  It reminded me of our more typical gumbos and potato soups in the way that every family has their own recipe and it's wholesome, gratifying, and warm. While this recipe calls for a large amount of spices, it is not spicy or hot; it is rather mild, complex, and homey.  And it made my house smell delicious.  It was so good and so inexpensive (although if I had had to go out and purchase multiple herbs and spices that might have changed things).  I would brag that the man ate it, but he eats everything whether he likes it or not - he's the worst test subject ever.  But he did ask for this to be cooked again.  Our 2-year-old (the non-eater) ate all that was on his plate and then began stealing bites from our plates.  It is being added to the routine recipe repeat file in this house.

Chicken and Red Lentil Dhal/Dahl/Dal
Serves 6
Time: 35 minutes
2 chicken thigh quarters
1 cup red lentils
1 small yellow onion, diced
3-4 cloves of garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder
2 tsp turmeric powder
2 tsp cumin powder or seeds
2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp coriander powder

1 tsp salt
1 tbsp coconut oil, olive oil, or vegetable oil
1 can of tomato paste

You will need 1 small bowl and fork or a pestle and mortar, 1 medium pot for simmering and 1large saute pan. Rinse lentils until water runs CLEAR (it will make a better broth).  Place thawed chicken quarters in pot, cover with water and bring to boil.  Reduce heat to medium and pour in lentils.  Let them cook with the chicken for 30 minutes.  Over medium heat, add oil to the saute pan.  When hot, throw in the diced onion to caramelize.  In your bowl/mortar add minced garlic and ginger, and all of the spices and mix/grind to a grainy/pasty consistency.  Once the onions are caramelized add the curry paste and cook over high heat for a couple of minutes.  Reduce heat to low (but simmering) and stir in the tomato paste and 1 cup of the broth from the other pot (I just dip it out of the pot with the measuring cup).  Cover and let simmer.  Drain the both off chicken and lentils and set aside.  Add the lentils to the tomato curry sauce.  Pick the chicken off the bones (I do this in a colander under cold water since it's HOT).  Add the chicken to the lentils and turn off the heat.  Dinner is ready.  Serve it with some flatbread or pitas.