DAL LENTILS WITH MASOOR DAL MASALA

Hot India, Bayern

meat

main course

difficult

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

For the Dal Lentils:
300 g green Le Puy lentils
1 tbsp. Masoor Dal Masala (Old Spice Office)
1 onion
120 g butter
1 one-clove garlic (China)
1 lime
Salt

For the Tomami broth:
1 l water
40 g TOMAMI Bayern (formerly Vegami)

4 corn-fed chicken breasts without bones
Salt and pepper

Yoghurt:
500 g yoghurt 3.5% fat
20 g TOMAMI Hot India
5 g salt
1 bunch of coriander
1 l frying fat

INSTRUCTIONS

For the Tomami broth, bring the the water with the TOMAMI Bayern (formerly Vegami) to the boil once.
Finely chop the onion and fry in a little butter until glassy. Add the lentils, sauté briefly and add salt.
Add Masoor Dal Masala and the broth. Bring to the boil once and simmer lightly over low heat until the lentils are cooked. Clarify the butter in a pot, add the finely chopped garlic and allow to slightly turn brown. Add the browned butter with the garlic and the juice of half a lime to the lentils, stir well and season with salt.

Remove the skin from the chicken breasts and fillets. Cut the breasts in half lengthwise. Season the chicken breasts and fillets with salt and white pepper.

Put the yoghurt into a pan with TOMAMI Hot India and stir until smooth; bring to the boil once over medium heat. The yoghurt will flocculate or curdle. Add the chicken pieces to the yoghurt, cover with the yoghurt and cook for about 5-7 minutes over medium heat.
Remove about half of the coriander from the stalk and fry at approx. 150 ° C and immediately put onto kitchen paper; salt lightly while still hot.

Finely chop the remaining coriander and stir into the lentils.
Cover the chicken pieces with the yoghurt and add to the lentils.
Serve sprinkled with the fried coriander.

Preparation time: 50 minutes
A recipe by Jean-Philipp Schneider, chef and product development manager at the
Old Spice Office in Klingenberg.