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Daal Mash Chicken is a delicious and hearty Pakistani dish that combines lentils (daal) with chicken. This fusion of protein-packed chicken and nutritious lentils creates a flavorful and wholesome meal. Here's a simple recipe for Daal Mash Chicken with a Pakistani touch:
nstructions:

Prepare Daal (Lentils):

In a pot, combine soaked masoor daal, turmeric powder, red chili powder, salt, and enough water to cover the lentils.
Boil the daal until it's soft and mushy. You can use a hand blender to achieve a smoother consistency.

Cook Chicken:
In a separate pot, heat oil or ghee. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chicken pieces and cook until they are browned on all sides.
Add chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the oil separates.

Combine Daal and Chicken:
Mix the cooked daal with the chicken mixture. Adjust the consistency by adding water if needed.
Simmer on low heat for 15-20 minutes, allowing the flavors to meld.
Prepare Tempering (Tarka):

In a small pan, heat ghee for tempering. Add cumin seeds and let them splutter.
Add minced garlic and sauté until golden brown. Add red chili flakes if desired.
Pour the tempering over the Daal Mash Chicken.

For Tempering (Tarka):

2 tablespoons ghee
1 teaspoon cumin seeds
4-5 cloves garlic, minced
1/2 teaspoon red chili flakes (optional)
Fresh coriander leaves for garnish

Garnish and Serve:
Garnish with fresh coriander leaves.
Serve Daal Mash Chicken hot with rice or naan.

This Daal Mash Chicken recipe offers a delightful combination of textures and flavors, making it a popular choice for a wholesome Pakistani meal. Adjust the spice levels according to your preference. Enjoy!
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