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Brothy Chicken Dhal Bowl That Warms You Right Through
Brothy Chicken Dhal Bowl is a comforting lentil and chicken soup made with green dhal, warm spices, curry leaves, and fresh dhania. This slow cooked family style recipe is rich, savoury, and perfect for cooler days.
Slow Cooked Chicken and Lentil Soup Bowl
Why You Will Love and Enjoy This Brothy Chicken Dhal Bowl
- The slow-cooked dhal makes the broth rich without feeling heavy
- The garlic and curry leaf vagaar adds loads of flavour right at the end
- It reheats beautifully and tastes even better the next day
Brothy Chicken Dhal Bowl
- Prep Time: 20 minutes
- Soaking Time: 60 minutes
- Cook Time: 160 minutes
- Total Time: 4 hours
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This Brothy Chicken Dhal Bowl is the kind of meal that quietly bubbles away while your kitchen smells amazing. It’s light but filling, packed with soft dhal, tender chicken, warm spices, and that garlicky vagaar right at the end that pulls everything together beautifully.
Ingredients
Broth
- 1 cup green dhal, washed
- Boiling water for soaking
- 1.1 lb – 500 g chicken bones or pieces like necks and wings
- 1/2 green pepper, chopped
- 1 tomato, chopped
- 1 small red onion, chopped
- 1/4 cup orange dhal, washed
- 1 tsp cumin masala
- 1 green chili
- 1/2 tsp turmeric
- Salt, to taste
- 1/4 cup fresh dhania, chopped
- About 8 to 10 cups of water, added gradually while cooking
Vagaar
- 6 Tbsp oil
- 6 curry leaves
- 1 garlic clove, chopped
- 1 tsp whole jeera seeds
Instructions
- Add the 1 cup of washed green dhal to a bowl and cover with boiling water.
- Let it soak for 1 hour. Drain before cooking.
- In a large pot, add the soaked green dhal, 1/2 chopped green pepper, 1 chopped tomato, and 1 chopped small red onion. Pour in about 6 cups of water and bring to a gentle boil.
- Lower the heat and simmer uncovered for about 2 hours, stirring now and then.
- Keep topping up with water as needed so the dhal doesn’t dry out. The green dhal should soften completely and almost dissolve into the broth. If it still looks grainy, keep cooking a little longer.
- Once the dhal is soft, add the 500 g chicken bones or chicken pieces, 1/4 cup washed orange dhal, 1 tsp cumin masala, 1/2 tsp turmeric, and 1 whole green chili.
- Add another 2 to 3 cups of water if the broth feels too thick.
- Simmer for another 40 to 50 minutes until the chicken is tender, and the orange dhal has blended into the soup.
- The consistency should be brothy, not thick like a curry. If needed, add a splash more hot water near the end.
- Taste and add salt as needed.
Vagaar
- Heat 6 Tbsp oil in a small pan.
- Add the 1 tsp whole jeera seeds, 6 curry leaves, and 1 chopped garlic clove.
- Let everything sizzle for a minute or two until fragrant and lightly browned.
- Don’t let the garlic burn, or it’ll turn bitter.
- Pour the hot vagaar straight into the broth and stir well.
- Add the 1/4 cup chopped fresh dhania.
- Simmer for another 20 minutes so all the flavours settle together nicely.
- Serve hot on its own or with fresh bread or rice if you want something extra filling.
Notes
Prepared, tried, and tested by Nazley
Additional Information
- Can This Be Frozen? Yes. Let the broth cool completely, then freeze in airtight containers for up to 3 months. Leave a little room at the top because the liquid expands when frozen.
- How Long Can This Be Stored and How? Store leftovers in the fridge for up to 4 days in a sealed container. Reheat gently on the stove and add a splash of water if the broth thickens too much overnight.
- How thick should the broth be? It should be light and spoonable, almost like a hearty soup.
- Can I use boneless chicken? Yes, but bone-in chicken gives the broth much better flavour.
- Is the green chili very spicy? Leaving it whole adds gentle heat. Slice it open for more spice.
- Do I need to soak the green dhal? Yes, soaking speeds up cooking and helps the dhal soften evenly.
Substitute Suggestions
- Replace green dhal with split peas for a slightly earthier flavour
- Use brown onion instead of red onion
- Swap cumin masala with curry powder if needed
- Replace fresh dhania with parsley if you’re out
- Use chicken thighs instead of bones if you prefer more meat
A warming chicken soup with real depth of flavour
Brothy Chicken Dhal Bowl delivers everything people want from a comforting homemade meal without feeling too heavy or complicated. The soft lentils, tender chicken, warm spices, and fragrant garlic vagaar come together in a rich broth that tastes slow-cooked and satisfying from the very first spoonful.
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