This week, I’m thrilled to be hosting someone new – This couldn’t come at a better time, as the colder months mean that I find myself craving a more heartwarming evening meal.
Please let me introduce, Sally…
Tarka Dahl & Tandoori Chicken “Fakeaway” – With Life Loving
Hello all! I’m Sally and I blog over at Life Loving. My blog is my way to inspire others to enjoy life more. I live by the motto ‘ketchup tomorrow, relish today’. The amazing Katie has kindly let me put together a guest post with one of my favourite dishes. It’s perfect for a Saturday night ‘fakeaway’. It’s cheaper and healthier to make your own takeaway, and probably will end up saving you time.
Tarka Dahl – serves 4
Red lentils are a great source of protein so perfect if your body is recovering from a grueling workout. They are also a smart choice, as they are a sustainable food source.
- 320g red lentils
- 2 tsp turmeric
- 2 tsps butter
- 1 onion
- 4 cloves of garlic
- 2 hot chillies
- ½ tin tomatoes (200g)
- 2 tsps cumin
- 2 tsps garam masala
- Pop the lentils in pan and cover them completely with cold water.
- Heat through and allow them to come to the boil for about 10 minutes. You will find a foam appear on the surface, spoon this off during this time.
- Add the turmeric and 1 tsp of butter, then allow to simmer for 15 minutes.
- During this time, add the butter to a frying pan and add the chopped onion, chillies and half of the garlic.
- Once the onion has gone soft, stir in the tomatoes, cumin and garam masala and warm through.
- Add this to the lentils. You’ll know when the lentils are ready, as they will have the consistency of porridge.
- Finally, stir through the remaining garlic.
Tandoori Chicken – serves 4
The spice on the chicken works perfectly in combination with the tarka dahl. I cook both and serve each plate with a naan.
- 4 chicken breasts
- 4 tbsp lemon juice
- 2 tsp salt
- 4 tbsp natural yoghurt
- 2 tsp chilli powder
- 2 tsp garam masala
- 2 tsp cumin
- 2 - 4 fresh chillies
- 2 finger sized pieces of fresh root ginger
- 4 cloves of garlic
- Cut across the chicken breasts
- In a bowl, combine the lemon juice and 1 tsp salt. Add the chicken and leave to marinade for 10 minutes.
- Finely chop the ginger, garlic and fresh chillies and then crush this into a paste. Mix with the remaining salt, natural yoghurt, chilli powder, garam masala and cumin. Add the chicken and mix well. Cover the bowl with cling film and leave to marinade overnight.
- When you are ready to cook, place the chicken on a baking try and spoon over the remaining mixture. Cook for 25 – 30 minutes at 180 degrees or 170 for a fan assisted oven. Ensure the chicken is cooked through before serving.
Thanks so much for this delicious recipe, I do hope that you’ll all follow the lovely Sally!