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Chicken Dalca

This aromatic lentil and chicken stew is packed with spices and vibrant vegetables. Using a pressure cooker makes this a quick and convenient weeknight meal without sacrificing depth of flavor.

Ingredients

  1. 2 tbsp Cooking oil

  2. 1 tsp Fennel seeds

  3. 3 Cardamom pods

  4. 3 Whole cloves

  5. 3 Star anise

  6. 2 Medium onions, thinly sliced

  7. 1/2 inch Fresh ginger, crushed/minced

  8. 3 pods Garlic, crushed/minced

  9. 1 Medium tomato, diced

  10. A handful of fresh Curry leaves

  11. 1/2 tsp Turmeric powder

  12. 2 tsp Kashmiri chili powder

  13. 2 tbsp Chicken curry powder

  14. 1 cup Toor dal (pigeon peas), rinsed

  15. 2 Chicken drumsticks

  16. 1 Carrot, chopped

  17. 1/2 cup Cauliflower florets

  18. 1 Potato, cubed

  19. 1 cup Water (plus more if needed for consistency)

  20. Salt to taste


Instructions

  1. Place your pressure cooker over medium heat and add the oil.

  2. Once the oil is medium hot, add the fennel seeds, cardamom, cloves, and star anise. Sauté for a few seconds until fragrant.

  3. Stir in the sliced onions and curry leaves. Sauté until the onions become soft.

  4. Add the crushed ginger and garlic. Sauté for about 2 minutes to cook off the raw aroma.

  5. Add the diced tomato and cook until it becomes soft and mushy.

  6. Stir in the turmeric, Kashmiri chili powder, and chicken curry powder. Pour in 1 cup of water and stir well to create a smooth spice base.

  7. Add the rinsed toor dal, chicken drumsticks, carrot, potatoes, and cauliflower. Stir everything together until well combined.

  8. Secure the pressure cooker lid. Cook for 3 whistles (or until the chicken and lentils are fully cooked).

  9. Once the pressure has released naturally, open the lid. Add salt to taste, give it a final stir, and serve hot.

Tip: For an extra layer of flavor, you can finish the dish with a quick seasoning of mustard seeds and dried red chilies sautéed in a little ghee.

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