Chunky chicken dhal

Melt the ghee or vegetable oil in a large pan, add the curry leaves, pumpkin seeds and garlic, and fry for 30 seconds, or until the leaves start to crisp. Lift out with a slotted spoon and reserve. Add the onions and chicken to the pan, and fry for 6-8 minutes until the onions are browned and the chicken is cooked through with no pink meat. Remove the chicken.

Add the split peas, stock and curry paste to the pan and bring to a gentle simmer. Cover and cook for about 40 minutes, stirring frequently until the peas turn thick and pulpy. Return the chicken to the pan and heat through for 2-3 minutes.

Cook the beans in boiling water until tender. Drain. Spoon the chicken dhal and beans into 4 shallow dishes and serve sprinkled with the pumpkin seed mixture.