1 lb chicken breasts
2 medium onions, cut one in large pieces for cooking with chicken
1/2 c yellow split peas
6 oz can tomato puree (or paste)
2 1/2 lemons
3 1/2 zucchini (or 1-2 eggplant) (japanese preferred), thick, slice lengthwise
1. Fry onion. Cook chicken in water with onion. When well done add fried onion and split peas. After cooked well, add tomato paste/puree, dried lemon peel, and simmer till very well done.
2. Fry zucchini and eggplant slices in oil with turmeric after sprinkling with salt.
3. Put chicken and sauce in dish and place vegetable slices on top. Warm in oven or microwave. Serve with hot basmati rice.