Dinner Recipe: Chicken Dahl
Chicken Dahl
Lactose free and gluten free. Vegetarian option available.
A warm, hearty meal to enjoy at the end of the day with added protein for recovery whilst hiking.
Ingredients
Serves 1
Grains & lentils:
- 1/3 cup quinoa
- 1/3 cup red lentils
Spices:
- 1 Tbsp coconut milk powder
- 1 Tbsp fried shallots
- 0.75 tsp paprika
- 0.5 tsp ground cumin
- 0.5 tsp garam masala
- 1/4 tsp mustard seeds
- 1/4 tsp fennel seeds
- 1/4 tsp ginger
- 1/4 tsp dried onion
- 1/8 tsp dried garlic
- 1/2 cube vegetable stock
- A pinch of salt
Other:
- 30g freeze dried chicken
- 5g freeze dried tomato paste
- 20g freeze dried vegetables
- 1 Tbsp oil
Method
Before hiking:
- Place the lentils and quinoa in one zip lock, and spices in another zip lock. Keep the chicken, tomato paste, vegetables and oil separate. Use an oil-tight container for the oil.
When hiking:
- Boil 1/2 cup of water. Add half to the tomato paste and half to the chicken to rehydrate them.
- Whilst the tomatoes and chicken are rehydrating, heat the oil in your pot and fry off your spices before setting aside. Make sure not to burn the spices, cook for approximately 2mins.
- Place the lentils and quinoa in a pot and cover with water. Bring to the boil. Stir occasionally, adding more water as needed.
- Once the lentils and quinoa are cooked, drain any excess water.
- Mix in the spices, freeze-dried vegetables, tomato paste and chicken.
- Enjoy!
Notes
Chicken: I love adding chicken to this recipe to boost the protein and add more variety for the texture of the dish. You can make it vegetarian by removing the chicken.
Freeze-dried tomato paste: You can take fresh tomato paste in place of freeze-dried. Use 1 Tbsp of fresh tomato paste.
Quinoa: I love making Dahl with quinoa, but it works just as well with other grains like rice.
