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.
calories: 399, protein: 12.9 g, carbs: 72 g, fat: 7.2 g, sugars: 11.1 g, sodium: 1226 mg
1 red onion, diced
2 garlic cloves
1 teaspoon fresh grated ginger
1 tablespoon chana masala mix
1 can diced tomatoes
1 teaspoon Salt
1 tablespoon Sugar
1 can chickpeas, drained
1 handful fresh cilantro (coriander leaves), chopped
1 cup dehydrated cooked basmati 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 Chana Masala into 4 equal portions and put into a zip-lock bags. Add to each portion 1/4 cup of dried cooked rice.
on the trail:
Put the Chana Masala and rice mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover and let stand for another 10 minutes until rehydrated.
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