Rating: 2.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Situated between India and China, Myanmar (formerly Burma) combines the food traditions of both countries it borders. This dish is evidence of those influences--yellow lentils, sometimes called chana dal, are common to Indian cooking, and this thick, comforting stew is often served over Chinese egg noodles (though basmati rice is also a good base). As with most curries, a frosty cold beer is a great match.

Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 25 minutes or until tender. Drain and set aside.

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  • Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.

  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add the mixture; sauté 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.

Nutrition Facts

344 calories; calories from fat 21%; fat 8.2g; saturated fat 1.6g; mono fat 3.1g; poly fat 2.4g; protein 35.8g; carbohydrates 31.9g; fiber 6.3g; cholesterol 94mg; iron 5.3mg; sodium 576mg; calcium 50mg.
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