Servings: 1 - 3
Ingredients for Making the Indian Dal Recipe:
2 Tbsp of butter or ghee
1 small onion, diced
2 cloves of garlic, diced
1 small chili pepper, diced (optional… how hot do you like things?)
1 tsp whole cumin seeds
1 Tbsp of Garam Masala (or your favorite Indian spices, ground up)
2 cups red lentils
3 cups (approximately) of chicken or veggie broth
1 can of stewed/diced or pureed tomatoes… or 2 fresh diced tomatoes
Ingredients added to the meal per serving:
½ cup dehydrated or instant rice
¼ cup dehydrated vegetables of your choice
A handful of cashews
A handful of raisins or currents
Make your favorite Red Lentil Indian Dal Recipe. Here’s how I make mine:
In butter or ghee, saute one diced up onion until soft.
Add garlic, chili peppers & spices.
Add lentils and enough broth or water to cover with about ½ an inch extra liquid on top. Stir everything together.
Once lentils start softening up, add tomatoes.
Cook until lentils are mushy. Add more water if needed.
Mash up with potato masher, or run through blender/food processor to make smooth.
Dehydrate your Dal into Dal Bark by spreading thinly on dehydrator trays covered with non-stick sheets.
For each serving, combine dried ingredients in a plastic bag:
½ cup Indian Dal Bark, crumbled up
½ cup Dehydrated or instant rice
¼ cup Dehydrated vegetables of your choice
A handful of Cashews
A handful of Raisins or Currents
On the Trail:
Combine with equal amount of water and soak for about 5 minutes.
Bring to a boil and then remove pot from stove.
Insulate pot in cozy and wait about 10 minutes.
Wild berries are yummy in this recipe if available. Huckleberries are my favorite.
Lentils have lots of protein and the rice gives you some carbohydrates. It's a great all-around nutritional meal.
View more shared recipes at Your Best Backpacking Recipes.