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*
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
Heat the olive oil in a large saucepan. Add onions, garlic and ginger; cook, stirring until onions are soft and translucent.
Tip in masala powder. Stir well. Heat for another minute together to release the aroma.
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.
Add chickpeas and coriander leaves; stir well. Simmer for another couple of minutes.
Remove from the heat and cool thoroughly.
Spread Chana Masala mixture on dehydrator tray covered with a non-stick sheet or parchment paper.
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.