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 rice
- 1/3 cup red lentils
Spices:
- 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
- 1 Tbsp coconut milk powder
- 20g freeze dried carrots
- 1 Tbsp oil
Method
Before hiking:
- Place the lentils in one zip lock, rice in another, and spices in a third. Keep the chicken, tomato paste, coconut milk powder, carrots and oil separate. Use an oil-tight container for the oil.
When hiking:
- Boil 1/4 cup of water. Add to the chicken to rehydrate.
- Whilst the chicken is 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.
- Rise your rice, before covering with water and cooking on a low heat.
- Place the lentils a second pot and cover with water. Bring to the boil. Stir occasionally, adding more water as needed.
- Once the lentils are cooked mix in the spices, freeze-dried carrot, tomato paste, coconut milk powder and chicken.
- Serve with rice. 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.
Rice: I love making Dahl with rice, but it works just as well with other grains like quinoa.
