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Roast Chicken Dal

Roast Chicken Dal
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A dal is traditionally a lentil side, often the accompaniment for curry. Here, combined with roast chicken (or rotisserie chicken), it moves from the side of the plate to its center for a quick lunch or an easy weeknight dinner.

Prep: 35 minutes | Total Time: 35 minutes
  • 1 1/2 teaspoon
    canola oil
  • 1 small
    onion, minced
  • 2 teaspoons
    curry powder
  • 1 15-ounce can
    lentils, rinsed, or 2 cups cooked lentils
  • 1 14-ounce can
    tomatoes, diced, preferably fire-roasted
  • 1 2-pound
    roasted chicken, skin discarded, meat removed from bones and diced; 4 cups
  • 1/4 teaspoon
    salt, or to taste
  • 1/4 cup
    low-fat plain yogurt
  1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.
Nutritional Information

Makes: 4 servings
  • Calories345
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol78 mg
  • Carbohydrates30 g
    • Dietary fiber10 g
  • Protein36 g
  • Sodium361 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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