Sri Lankan Chicken and Yellow Dhal with Drumstick
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Ingredients
- 200 g yellow split peas
- 150 g drumsticks (moringa pods)
- 200 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 29 g
- Carbohydrate
- 34.7 g
- of which sugars
- 6 g
- Fat
- 21.4 g
- of which saturates
- 15.4 g
- Fibre
- 8.5 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and simmer in 700ml water with the ground turmeric for 30-35 minutes until soft; mash lightly.
- 2
Add the drumsticks and simmer for 10 minutes more until starting to soften.
- 3
Add the chicken and cook for 8 minutes, stirring, until no pink remains.
- 4
Stir in the sri lankan unroasted curry powder and coconut milk, and simmer for 5 minutes.
- 5
Heat the coconut oil in a small pan, add the mustard seeds, curry leaves and sliced onion, and fry for 5-6 minutes until the onion softens.
- 6
Pour the tempering over the dhal.
- 7
Serve hot with rice.
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