Bombay Chicken with Red Split Lentils

• red lentils↗1 1⁄4 cups
• medium onion, chopped fine↗1
• hot green chili, finely sliced↗1⁄2 - 1
• ground cumin↗2 teaspoons
• ground turmeric↗1⁄2 teaspoon
• finely sliced ginger (or more to taste)1 teaspoon
• water↗6 cups
• boneless skinless chicken breasts↗4 -6
• salt↗2 1⁄4 teaspoons
• oil1 tablespoon
• whole cumin seed↗1 teaspoon
• cloves garlic↗2 -4
• ground red pepper↗1⁄2 - 3⁄4 teaspoon
• lemon juice↗2 tablespoons
• sugar↗1⁄2 teaspoon
• teaspoon garam masala↗1⁄4

Step-by-step instructions

1. 1

   Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.

2. 2

   Simmer and cover leaving lid slightly ajar for 45 minutes.

3. 3

   Next add chicken (cut into small pieces) and salt.

4. 4

   Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.

5. 5

   Next get a small pan out and put the tablespoon of oil in it.

6. 6

   When hot, put in the whole cumin seeds.

7. 7

   As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.

8. 8

   Saute until garlic is slightly brown.

9. 9

   Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.

10. 10

    Finally, add the lemon juice, sugar, and garam marsala.

11. 11

    Stir to mix and cook for another 5 minutes or so.

12. 12

    You can top each serving with fresh cilantro if desired.