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Pakistani

Daal with shredded chicken

Everyday daal turned into a 30g+ protein meal.

  • 40minutes
  • 4servings
  • 402kcal each
  • 33gprotein
  • Gym
  • High protein
  • Budget
  • Family
Daal with shredded chicken

Ingredients

For 4 servings.

  • Masoor daal 250 g
  • Chicken breast 300 g
  • Onions 1
  • Tomatoes 2 medium
  • Ginger garlic paste 1 tbsp
  • Turmeric 1 tsp
  • Cumin seeds 1 tsp
  • Cooking oil 2 tbsp
  • Fresh coriander ¼ bunch

What you will need

Pot with lid (daal), Small pot (chicken), Two forks, Small frying pan (tarka)

Method

  1. 1

    Boil the daal 25 min

    Rinse the masoor daal and boil it with turmeric, salt and water. Skim the foam.

    Ready when: Daal is soft and breaks when stirred.

  2. 2

    Poach the chicken 14 min

    Simmer the chicken breast in lightly salted water in the small pot.

    Ready when: White all the way through with no pink.

  3. 3

    Shred it 5 min

    Cool the chicken for 3 minutes, then pull it apart with two forks.

    Ready when: Fine threads, not chunks.

  4. 4

    Make the tarka 8 min

    Fry sliced onion in the oil until golden, add ginger garlic and cumin, then the chopped tomatoes.

    Ready when: Tomatoes collapse and oil shines.

  5. 5

    Bring it together 8 min

    Pour the tarka into the daal, add the shredded chicken and simmer. Add hot water if it is too thick.

    Ready when: Thick, pourable daal with chicken through it.

  6. 6

    Serve 2 min

    Finish with coriander and lemon; serve with roti or rice.

    Ready when: Over 30g protein a serving.

Cook Daal with shredded chicken from what you already have.

The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.

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