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“This recipe can be made with the chicken or without it, depending on what you are in the mood for. You can make this with yellow split peas or use moong dal (yellow split kind) which cooks a bit faster and is what I prefer to use.”
1hr 25mins

Ingredients Nutrition


  1. Soak the moong dal for 1/2 hour in water.
  2. Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
  3. Set aside.
  4. Dice one onion and set aside.
  5. In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
  6. When the oil is hot, add 3/4 of the diced onion.
  7. Set the remaining 1/4 of the onion aside for later use.
  8. Cook the onion, stirring frequently, until the onion is 3/4 cooked.
  9. Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
  10. Stir in the turmeric and the cayenne and mix well with the chicken.
  11. Drain the moong dal and add to the chicken with about 4 cups water.
  12. Add 1 diced tomato (optional).
  13. Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
  14. You will probably need to keep adding water every 10-15 minutes.
  15. The dal should be well cooked (cook until smooth) and the chicken very tender.
  16. Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
  17. Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
  18. Stir nonstop until almost burnt, but not quite.
  19. Add to the dal.
  20. Add salt to taste and mix well.

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