Chicken and Dal Stew with Ragi Dumplings

Instructions

1. 1

   Wash and soak the dal (lentils) in water for about 30 minutes.

2. 2

   Heat 2 tbsp of vegetable oil in a large pot over medium heat.

3. 3

   Add 1 tsp of cumin seeds and let them splutter.

4. 4

   Add 1 medium chopped onion and sauté until golden brown.

5. 5

   Add 2 cloves of minced garlic and 1 inch of grated ginger, and sauté for another minute.

6. 6

   Add 2 chopped medium tomatoes and cook until they become soft and mushy.

7. 7

   Add 1 tsp of coriander powder, 1 tsp of turmeric powder, and 1 tsp of red chili powder. Stir well.

8. 8

   Add the soaked dal (lentils) and 500g of raw chicken pieces to the pot. Stir to combine.

9. 9

   Pour in 4 cups of water and add salt to taste. Bring to a boil.

10. 10

    Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the chicken and dal are cooked through.

11. 11

    Meanwhile, prepare the ragi dumplings by mixing 100g of ragi flour with a pinch of salt and enough water to form a dough.

12. 12

    Shape the dough into small dumplings.

13. 13

    Add the ragi dumplings to the stew and cook for another 10-15 minutes, or until the dumplings are cooked through.

14. 14

    Garnish with fresh coriander leaves and serve hot.