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Dehydrated Backpacking Meals: Chana Masala

Chana Masala is one of my favourite Indian dishes. It’s a superhealthy, hearty and spicy vegan curry, just the right type of food for a cold weather hikes.

Chana Masala is really easy to make.  Explore your local Indian grocery store, get necessary ingredients and follow our instructions.

Chana Masala Recipe

* Serves 2-3 * One-Pot* 100gr/3.53oz * 399kCal*

You’ll need:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon grated fresh ginger root
1 teaspoon Chana Masala powder
1 can (400g/14oz) canned diced tomatoes
Salt to taste
Sugar to taste
1 can (400g/14oz) canned chickpeas, drained
1 tablespoon coriander leaves, chopped
1 cup dehydrated cooked basmati or jasmine rice

chana masala ingredients

At home:

Heat the olive oil in a large saucepan. Add onions, garlic and ginger; cook, stirring until onions are soft and translucent.

chana masala step 1

Tip in masala powder. Stir well. Heat for another minute together to release the aroma.

chana masala step2

Pour the diced tomatoes together with juice into a saucepan and bring to a boil. Season to taste with salt and sugar.
Turn heat down to a medium-low. Put a lid on and leave to cook for 10 minutes.

chana masala step3

Add chickpeas and coriander leaves; stir well.  Simmer for another couple of minutes.

chana masala step4

Remove from the heat and cool thoroughly.
Spread Chana Masala mixture on dehydrator tray covered with a non-stick sheet or parchment paper.

chana masala on dehydrator tray

Dehydrate at 63C/145F for 8-10 hours until brittle.

Divide dried meal into equal portions (about 2/3 cup each) and put into a zip-lock bags. Add to each portion 1/3 cup of dried cooked rice.

On the trail:
To rehydrate 1 portion:

Pour Chana Masala and rice mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to a boil.
Cook, stirring occasionally, for about 10 minutes.
Remove from the heat, cover, and let stand another 5 minutes to rehydrate meal completely.
Serve with tortilla or chapati.

More dehydrated backpacking meal recipes

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4 Comments

  1. Kathy on August 19, 2017 at 10:17 pm

    This is delicious! I made a second batch with ground meat instead of garbanzos (due to H food preference) and it was delicious also. I know-not authentic, but it sure tasted good. Thank you for posting this.

    • Tanya Krezevska on August 20, 2017 at 9:21 am

      Thanks, Kathy!

  2. Claire Bodkin on May 25, 2017 at 3:51 pm

    hello! first of all, recipe is delicious – mine is in the dehydrator right now after some taste testing, can’t wait to see how it turns out!

    i wanted to comment that the recipe calls for canned diced tomatoes but the photos show what i think might be crushed tomatoes. i used canned diced tomatoes and i’ll report back (with pictures if that’s possible??) to share how it turned out. i think it will be more dry crumbled mix, less bark.

    thanks for the blog and recipes!

    • Tanya Krezevska on May 25, 2017 at 4:55 pm

      Hi Claire! Thank you for the comment. You can use both diced or crushed tomatoes in this recipe. And you are right, the difference will be only in texture. Eager to see how your’s turns out. Share pictures on your social networks and tag us in order we can see them too!

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