Pakistani
Daal with shredded chicken
Everyday daal turned into a 30g+ protein meal.
- 40minutes
- 10servings
- 402kcal each
- 33gprotein
Ingredients
The amounts here and inside every step follow this number.
- Masoor daal 625 g
- Chicken breast 750 g
- Onions 2½
- Tomatoes 5 medium
- Ginger garlic paste 2½ tbsp
- Turmeric 2½ tsp
- Cumin seeds 2½ tsp
- Cooking oil 5 tbsp
- Fresh coriander ⅔ bunch
From the cupboard
- Salt, about 3¾ teaspoons
- Water: 3 cups for every cup of daal
- Optional: lemon at the end
What you will need
Pot with lid (daal), Small pot (chicken), Two forks, Small frying pan (tarka)
Method
-
1
Boil the daal 25 min
Rinse the masoor daal and boil it with turmeric, salt and water. Skim the foam.
In this step
- Masoor daal625 g
- Turmeric2½ tsp
Ready when: Daal is soft and breaks when stirred.
-
2
Poach the chicken 14 min
Simmer the chicken breast in lightly salted water in the small pot.
In this step
- Chicken breast750 g
Ready when: White all the way through with no pink.
-
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
Make the tarka 8 min
Fry sliced onion in the oil until golden, add ginger garlic and cumin, then the chopped tomatoes.
In this step
- Onions2½
- Tomatoes5 medium
- Ginger garlic paste2½ tbsp
- Cumin seeds2½ tsp
- Cooking oil5 tbsp
Ready when: Tomatoes collapse and oil shines.
-
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
Serve 2 min
Finish with coriander and lemon; serve with roti or rice.
In this step
- Fresh coriander⅔ bunch
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.
