Chicken and Ragi Stir-fry with Lentils

Instructions

1. 1

   Wash and cut the raw chicken into bite-sized pieces.

2. 2

   Rinse the lentils thoroughly and set aside.

3. 3

   Finely chop the onion, tomatoes, garlic, and ginger.

4. 4

   In a large pan, heat 2 tbsp of vegetable oil over medium heat.

5. 5

   Add the cumin seeds and let them sizzle for a few seconds.

6. 6

   Add the chopped onions and sauté until they turn golden brown.

7. 7

   Add the garlic and ginger, and sauté for another minute.

8. 8

   Add the chopped tomatoes and cook until they become soft and mushy.

9. 9

   Add the chicken pieces to the pan and cook until they are no longer pink.

10. 10

    Add the rinsed lentils, coriander powder, turmeric powder, red chili powder, and salt to taste.

11. 11

    Pour in 4 cups of water and bring the mixture to a boil.

12. 12

    Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the lentils are cooked and the chicken is tender.

13. 13

    In a separate small pan, dry roast the ragi flour over low heat for 2-3 minutes, stirring continuously to avoid burning.

14. 14

    Gradually add the roasted ragi flour to the chicken and lentil mixture, stirring constantly to avoid lumps.

15. 15

    Cook for another 5 minutes, allowing the ragi flour to thicken the mixture.

16. 16

    Garnish with fresh coriander leaves and serve hot.