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Dal and rice with spinach

Reference : OF-06-01
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This Dal and rice with spinach is a natural dehydrated dish in the Firepot range that is cooked with 5 kinds of lentils. Combined with basmati rice and crisp spinach, this Indian recipe is seasoned with aromatic spices.

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This Dal and rice with spinach in the Firepot line-up will warm you up on your expeditions in the great outdoors. 5 kinds of lentils soak up all the spices while keeping their texture. Combined with spinach and basmati rice, this dish with distinctive flavor will leave you feeling full and satisfied, and also delight your taste buds. Packed full of Indian flavors right inside your own bivouac !

- This dish is vegetarian and gluten free
- The word "dal" (also spelled "dahl") refers to different kinds of legumes in India and Nepal
- This recipe is made from 100% natural dehydrated ingredients.

Nutritionnal analysis

Composiionper 100gper product
Energy value (Kcal) 380 500
Energy value (kJ) 1590 2092
Lipids (g) 4.1 5.5
Of which saturated fat (g) 0.4 0.5
Carbohydrates (g) 71.3 96.2
Of which sugars (g) 5.3 7.1
Proteins (g) 14.5 19.6
Salt (g) 0.9 1.2
Preparation time 15 minutes
Manufacturing method Cooked and dehydrated
Weight excluding packaging (g) 135
Weight including packaging (g) 155
Volume of water to add (ml) 400
Rehydrated weight (g) 535
Number of serves 1
Shelf life (from manufacturing date) 2 years
Ingredients Rice (28%), Onion (22%), Tomatoes (12%), Spinach (7%), Urid dal (4%), Chana Del (4%), Mung Dal (4%), Toor Dal (4%), Red Lentils (4%), Lemon Juice, Fresh Coriander, Garlic.
How to prepare
  • 1. Open pouch and remove oxygen eater sachet
  • 2. Pour boiling water into pouch up to correct fill level (10)
  • 3. Stir well, seal and let sit for 15 minutes
Packaging Zip closure, water line
Advice Store in a cool, dry place. Rehydration may take longer at higher altitudes.
Manufacturing origin UK