Chicken and Red Split Lentil Stew

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeƱos, and others.

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1 cup mysoor dal or red lentils
1/4 cup onions chopped
1 green chile sliced
2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ginger grated
2 cups water add 1/2 cup more if needed
1 cup chicken pieces without bones
1/2 tsp chile powder
2 tsp salt
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger grated
2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbsp coriander leaves optional


In a big pan mix washed lentils, onion, green chile, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft. Add chicken pieces, chile powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.

Add coriander leaves and mix before serving it hot with rice, flat bread or bread.