Pakistani
Daal with shredded chicken
Everyday daal turned into a 30g+ protein meal.
- 40minutes
- 8servings
- 402kcal each
- 33gprotein
Ingredients
The amounts here and inside every step follow this number.
- Masoor daal 500 g
- Chicken breast 600 g
- Onions 2
- Tomatoes 4 medium
- Ginger garlic paste 2 tbsp
- Turmeric 2 tsp
- Cumin seeds 2 tsp
- Cooking oil 4 tbsp
- Fresh coriander ½ bunch
From the cupboard
- Salt, about 3 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 daal500 g
- Turmeric2 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 breast600 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
- Onions2
- Tomatoes4 medium
- Ginger garlic paste2 tbsp
- Cumin seeds2 tsp
- Cooking oil4 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 coriander½ 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.
