Ingredients:
(Serves 5)
- 50g (1⁄4 cup) yellow dhall, washed, soaked for 1 hour and drained
- 625ml (21⁄2 cups) water
- 15g (11⁄2 tablespoons) vegetable oil
- 100g (1) onion, sliced
- 5g (1 cm) ginger piece, chopped finely
- 20g (4 pips) garlic, chopped finely
- 3g (1) star anise (bunga lawang)
- 2g (3) cloves (bunga cengkih)
- 300g (21⁄2 pieces) chicken breast, skin discarded, cut into bite-size pieces, seasoned with salt, pepper and turmeric (kunyit) powder
- 180g (1 cup) uncooked rice
- 10g (1) pandan leaf, washed and knotted
- Salt to taste
- 60g (1⁄2 medium-sized) carrot, thinly sliced
- 50g (1) tomato, cut into small wedges
Method:
- Cook dhall in 11⁄2 cups of water until tender but not mushy. When dhall is cooked, turn off heat and set aside.
- Saute sliced onions, ginger, garlic, star anise and cloves in a pot.
- Add chicken and stir well until lightly browned.
- Stir in the rice and mix well. Add 1 cup of water, pandan leaf and salt.
- Cook until most of the water has been absorbed.
- Add in dhall and sliced carrots. Cover the pot, turn down the heat and continue cooking until rice is done.
- Mix well and add in tomato wedges before serving.
Nutrient content per serving
| Calorie | : 222 kcal |
| Calcium | : 38 mg |
| Protein | : 7.4 g |
| Iron | : 1.4 mg |
| Fat | : 5.0 g |
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