If you’re craving a hearty and delicious curry, you’ve got to try this Malaysian chicken dalcha recipe. It combines hearty lentils and yummy chicken wings to create something that’s absolutely cracking!
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What is chicken dalcha?
Chicken dalcha is a stew/curry made with lentils and chicken. It usually includes potatoes and carrots as well. Typically, dalcha is made with chana dal (split chickpeas) and toor dal (split pigeon peas).
I prefer making dalcha with masoor dal as they cook quite quickly and therefore, you don’t need to use a pressure cooker to cook the dal.
Chicken dalcha is milder than chicken curry, and has lovely earthy tones from the lentils. It pairs perfectly with steamed basmati rice.
Ingredients for chicken dalcha
Here are the ingredients you’ll need to make this dalcha recipe:
1. Chicken wings
I use bone-in chicken pieces, specifically chicken wings, for this recipe, as the bones impart a nice flavor to the curry. You can also use bone-in drumsticks or thighs if you prefer.
If you opt for boneless chicken, substitute some of the water in this recipe for chicken stock to make up for any loss in flavor.
2. Masoor dal (Red lentils)
Typically, dalcha is made with chana dal (split chickpeas) and toor dal (split pigeon peas). However, I prefer using masoor dal as it cooks quite quickly, thus eliminating the need to use a pressure cooker to cook the dal.
Using masoor dal is a great shortcut or hack to cook dal without a pressure cooker. Don’t worry, this substitution doesn’t compromise on taste as the chicken dalcha still tastes delicious!
3. Ghee
Instead of regular vegetable oil, I use ghee (clarified butter) to temper whole spices at the beginning of the cooking process to amp up the flavor of this dish. Ghee and dal are a match made in heaven!
4. Spices
For tempering, I use several whole spices, namely cinnamon, cardamom, cloves, cumin seeds, and fennel seeds. Tempering refers to the process of frying whole spices in hot oil until aromatic to release their flavor.
This recipes also uses a number of ground spices including turmeric, curry powder, and asafoetida. Whenever I cook lentils, I add some asafoetida (also known as hing) to them.
This is a tip I learned from my amma. Lentils can cause gassiness or bloating, and adding asafoetida to your lentils can help alleviate this problem.
5. Curry leaves
Arguably one of the most popular herbs in South Indian cooking, curry leaves impart a wonderful flavor to this dalcha.
Fresh curry leaves would be best. You can usually find them at your local Indian grocer. If you happen to buy your curry leaves in bulk, here’s how to store curry leaves so you can keep and use them for a long time.
If you can’t find fresh curry leaves, feel free to substitute with dried curry leaves instead.
6. Vegetables
Chicken dalcha usually includes potatoes and carrots. They soften nicely in the curry, giving you soft, pillowy chunks of potatoes and sweet carrots.
With lentils, chicken, and vegetables, chicken dalcha is a balanced one pot dish that you can make when you don’t want to do too many dishes.
7. Cilantro
Cilantro, or coriander as its known here in Malaysia, is without doubt my favourite herb! It’s more than just a garnish. It adds a lovely pop of color to your dish and gives it fresh, citrusy notes.
I love to sprinkle a generous amount of chopped cilantro over this chicken dalcha before serving.
How to make chicken dalcha
Here’s a step-by-step guide on how to make this chicken lentil curry:
1. Soak and drain the lentils.
Soak the red lentils in water. After 30 minutes, drain the water and set aside.
2. Temper whole spices.
Heat ghee in a non-stick pot on medium-high before adding cinnamon, cardamom, cloves, cumin seeds, and fennel seeds. Fry for about 1 minute.
3. Brown the onions.
Next, add the onions, chili, curry leaves, garlic, and ginger. Sauté until onions brown, around 8 to 10 minutes.
4. Add tomatoes, lentils, chicken, and spices.
Add the tomatoes, drained lentils, chicken pieces, turmeric, and curry powder. Mix well and cook for 1 – 2 minutes.
5. Add water and simmer for 5 minutes.
Then, add water and salt. On high heat, bring to a boil. Once the water starts boiling, lower the heat to medium-low, and simmer uncovered for 5 minutes.
6. Add the chopped vegetables and simmer for 20 – 25 minutes.
Add the carrots and potatoes. Cover the pot and simmer for 20 – 25 minutes until the chicken is tender and cooked through.
7. Garnish the chicken dalcha.
Finally, taste and add more salt if needed before garnishing with chopped cilantro.
How to serve chicken dalcha
My favorite way of serving chicken dalcha is with rice, preferably steamed basmati rice. This chicken dal curry has lentils, chicken, and vegetables, making it the perfect one pot dish to serve over a bed of rice.
Other side dishes that pair well with chicken dalcha include:
How to store leftovers
Like most curries, this chicken dalcha tastes even better the next day, as the flavors have had time to mingle. Store any leftovers in an airtight container in the fridge for up to 2 days.
Other chicken recipes you can try
Frequently Asked Questions
What happens if you don’t soak dal?
If you don’t soak dal before cooking, you may experience gas and bloating once you consume them. This is because soaking helps to remove the gas-causing compounds from the dal. Soaking dal also helps to cut down on cooking time.
Is dalcha made of chana dal?
Typically, dalcha is made using chana dal (split chickpeas) and toor dal (split pigeon peas). However, masoor dal (red lentils) can also be used. These lentils cook quite quickly, so you don’t need to use a pressure cooker to cook them.
Does eating dal cause gas?
Foods such as lentils and beans can cause gas and bloating, especially for those who have IBS. However, soaking lentils before cooking, and adding asafoetida can help to alleviate this problem.
How to reduce gas in dal?
Soaking dal before cooking helps to remove the gas-causing compounds from the dal. In addition, adding asafoetida (also known as hing) helps to break down the dal so you don’t get a build-up of gas when you eat lentils.
How to cook dal without pressure cooker?
One way to cook dal without a pressure cooker is to opt for a quick cooking dal like masoor dal (red lentils). Simply soak the dal for half an hour before cooking it with turmeric, garlic, and asafoetida for 20 minutes.
This is an easy way to cook dal without using a pressure cooker.
For a quick dal tadka, heat ghee and temper mustard seeds, dried chilies, and curry leaves before pouring over the cooked dal. This dal tadka without pressure cooker can be enjoyed with rice, roti, or chapati.
Chicken Dalcha Recipe
Ingredients
- 6 chicken wings, cut into halves
- ½ cup red lentils
- 1 tbsp ghee
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 large red onion, diced
- 2 green chillies, halved
- 2 sprigs curry leaves
- 5 garlic cloves, chopped
- 1-inch ginger piece, chopped
- ¼ tsp asafoetida
- 1 large tomato, chopped
- 2 potatoes, peeled and chopped
- 1 carrot, peeled and chopped
- 1 tsp turmeric
- 1 tbsp curry powder
- 2 tsp salt
- 3 cups water
- 2 tbsp chopped cilantro
Instructions
- Soak the red lentils in water. After 30 minutes, drain the water and set aside.
- Heat ghee in a non-stick pot on medium-high before adding cinnamon, cardamom, cloves, cumin seeds, and fennel seeds. Fry for about1 minute.
- Next, add the onions, chili, curry leaves, garlic, and ginger. Sauté until onions brown, around 8 to 10 minutes.
- Add the tomatoes, drained lentils, chicken pieces, turmeric, and curry powder. Mix well and cook for 1 – 2 minutes.
- Then, add water and salt. On high heat, bring to a boil. Once the water starts boiling, lower the heat to medium-low, and simmer uncovered for 5 minutes.
- Add the carrots and potatoes. Cover the pot and simmer for 20 – 25 minutes until the chicken is tender and cooked through.
- Finally, taste and add more salt if needed before garnishing with chopped cilantro.
Conclusion
If you’re looking for easy and nutritious meal ideas, be sure to give this dal chicken curry a try!
This chicken dal recipe is hearty, comforting, and super yummy. This recipe makes 3 – 4 servings, so save any leftovers and enjoy them the next day. Like most curries, this protein-packed chicken dalcha tastes even better the next day!
