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Red Lentil Dal with Chicken

Red Lentil Dal with Chicken

with Basmati Rice and Crispy Chana
0.0(0)
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Calories
: 
790 kcal
Protein
: 
61g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Soy
  • Fish
  • Soy
  • Egg
  • Milk
  • Peanuts
  • Sesame
  • Wheat
  • Crustaceans
  • Tree nuts
  • Sulphites
  • Mustard
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Chicken Breast, Diced

½ cup

Red Lentils

(Contains: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, May contain traces of allergens)

2 tbsp

Ginger-Garlic Puree

(Contains: Soy, Sulphites, Milk, May contain traces of allergens)

9 g

Indian Spice Mix

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Curry Paste

(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)

¾ cup

Basmati Rice

(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)

1 unit(s)

Carrot

28 g

Chana Dal

(Contains: Egg, Wheat, Fish, Sesame, Tree nuts, Peanuts, Sulphites, Mustard, Triticale, Crustaceans, Soy, Milk, May contain traces of allergens)

1 unit(s)

Chicken Broth Concentrate

7 g

Cilantro

7.5 g

Chicken Stock Powder

(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat14 g
Saturated Fat1.5 g
Carbohydrate109 g
Sugar5 g
Dietary Fiber12 g
Protein61 g
Cholesterol130 mg
Sodium1210 mg
Potassium1450 mg
Calcium125 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Paper Towel
•Small Bowl
•Large Pot

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Prep and start chicken
2
  • Using a strainer, rinse lentils until water runs clear. Set aside. 
  • Peel, then cut carrot into 1/2-inch pieces.
  • Pat chicken dry with paper towels. Season with half the Indian Spice Mix, salt and pepper. 
Toast chana dal and sear chicken
3
  • Heat a large pot over medium.
  • When hot, add chana dal to the dry pan. Toast for 2-3 min, stirring often, until fragrant. (TIP: Keep your eye on it so it doesn't burn!) 
  • Transfer to a small bowl. 
  • Add 1/2 tbsp (1 tbsp) oil to the same pot, then chicken. Cook for 2-3 min, turning occasionally, until golden. 
  • Transfer to a plate. (NOTE: Chicken will finish cooking in step 4.)
Start dal
4
  • To the pot, add carrots, lentils, remaining Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.
  • Add chicken broth concentrate, chicken stock powder and 1 1/2 cups (3 cups) water. Return chicken to pot, along with any juices from the plate. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Cook for 9-10 min, stirring often, until lentils soften and chicken is cooked through.** Season with salt.
Finish and serve
5
  • Meanwhile, roughly chop cilantro. 
  • Fluff rice with a fork and stir in half the cilantro. 
  • Divide rice and dal between bowls. 
  • Top with remaining cilantro and toasted chana dal. 

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