---
title: Lentil Dal & Organic Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lentil-dal-organic-chicken-and-spiced-butter-naan-693c20b6c92924105eca8ea0
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
tags: []
rating: 4.5
rating_count: 2
source_chef: Avram Salzmann
review_highlights:
  - theme: Flavor
    text: Customers raved about this dish, calling it perfect comfort food and deliciously satisfying.
  - theme: Ease of prep
    text: Many found this recipe incredibly easy to make, praising its simplicity and quick preparation.
nutrition:
  calories: 1100
  protein: 66
  fat: 29
  saturated fat: 11
  carbohydrates: 124
  sugar: 24
  fiber: 14
  cholesterol: 155
  sodium: 1620
  potassium: 1350
  calcium: 490
  iron: 13.6
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/lentil-dal-organic-chicken.avif"
---
Wash and dry produce. Peel and mince or grate @garlic{6%clove}. Peel and mince or grate @ginger{2%thumb}. Quarter @lemon{2%unit}. Finely chop @cilantro{½%oz}. Place @fenugreek{2%tsp} in a #medium microwave-safe bowl{} with enough water to cover. Stir gently until seeds settle at bottom of bowl. Cover tightly with #plastic wrap{} and microwave for ~{60%seconds}. Set aside to soak.

Heat a large drizzle of @cooking oil{3%tsp} in a #large pan{} over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, ~{2%minutes}. Add another drizzle of oil, @savory paprika blend{2%tbsp}, and @shawarma spice blend{1%tsp}. Toast, stirring, until fragrant, ~{30%seconds}. Add @crushed tomatoes{2%unit}, @lentils{2%unit} and their liquid, @veggie stock concentrate{2%unit}, @water{½%cup}, @sugar{½%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Simmer, stirring occasionally, until liquid has reduced and lentils are warmed through, ~{15%minutes}. Taste and season with more salt, pepper, and sugar if desired.

While dal cooks, drain fenugreek and pat dry with @paper towels{}; finely chop. Melt @butter{4%tbsp} in a #small pan{} over medium heat. Cook, undisturbed, until butter has mostly melted, ~{2%minutes}. Add fenugreek and toast until fragrant, ~{2%minutes}. Add remaining Shawarma Spice Blend and cook until fragrant, ~{30%seconds}. Turn off heat and set pan aside.

In a #small bowl{}, combine @yogurt{8%tbsp} and juice from two lemon wedges. Season with salt and pepper.

Toast @naan bread{4%unit} until golden. Spoon or brush spiced butter onto toasted naan; slice as desired.

Divide dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan, remaining lemon wedges, and @organic chicken cutlets{24%oz} on the side.