Red Lentil Dal with Chicken
with Basmati Rice and Crispy Chana- Mustard
- Soy
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
- Triticale
.
Ingredients
340 g
Chicken Breast, Diced
½ cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Carrot
28 g
Chana Dal
(May be present: Egg, Wheat, Fish, Sesame, Tree nuts, Peanuts, Sulphites, Mustard, Triticale, Crustaceans, Soy, Milk)
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.)
- 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.
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Good flavors overall, though some found it too spicy while others wanted more variety in the spices.
- Ease of prep: Consider cooking carrots until slightly softened before adding spices to ensure proper doneness.
- Suggestions: Add frozen peas in the last 2 minutes for color; a yogurt chutney could balance the spiciness.
- Portions: Rice serving was too small for some, while others found it excessive.
