To make the dahl, heat the oil in a saucepan over a medium-high heat and sauté the onion and garlic until soft and translucent.Add the mustard seeds, fry until they begin to pop.Add the dahl, butternut, turmeric, cumin, coriander and 700ml water. Bring to the boil.Simmer for about 25 minutes, stirring occasionally, until the mung dahl is slightly mushy. If all the water evaporates before the mung dahl is cooked, add about 150ml boiling water.Season to taste, blitz and serve warm.To make the sambal, finely dice the apple, roughly chop the mint, add the rest of the ingredients, mix well.For the chicken, cut each breast in half and place black pepper, salt and oil in a bowl. Add the chicken and toss to coat.Place a non-stick frying pan over a medium-high heat. When hot, add the chicken.Cook for about ten minutes on five side and one minute on the other.Serve the black pepper chicken on the basmati rice with the dahl spooned over and the sambal on the side.
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