Put 3 Tbsp. oil into wide pan and set over high heat. When oil is hot, put in bay leaves, cloves, cardamom pods, cinnamon stick, and red chilies. Stir once or twice until the bay leaf starts to darken. Quickly put in the chicken pieces in a single layer and brown on both sides. Remove and spread out on a plate, leaving the oil and spices behind. Take the pan off the heat briefly and put into it the lentils, turmeric, and 5 cups water. Put it back on high heat and bring to a simmer. Cover partially and cook gently for 20 minutes.
Meanwhile, sprinkle 1/2 tsp. of the salt, lots of black pepper, 1/2 tsp. of the garam masala, and lemon juice on both sides of the chicken pieces. Rub in and set aside. When the lentils have cooked for 20 minutes, put in the chicken and all its accumulated juices, the green beans, and 1 1/2 tsp. salt. Stir and bring to a boil. Cover, turn the heat to low, and cook gently for another 20 minutes, stirring now and then.
Two minutes before the checken and lentils are cooked, put the remaiing 3 Tbsp. oil in a medium-sized frying pan and set over high heat. When the oil is hot, put in the asafetida (if you have) and, put in the cumin seeds. 10 seconds later, put in the oil. Stir and fry until the onion turns brown at the edges. Put in the garlic. Stir and fry until the onion has turned fairly brown. Add the ground cumin, ground coriander, 1 tsp. garam masala, and the cayenne if you want. Stir once. Now put in the tomatoes, stir for 20 seconds, and pour this entire mixture into the pan with chicken and lentils. Stir to mix.
Originally Submitted
1/18/2009
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