You can't go walking in Nepal without eating dahl. This is the gourmet version, with creamy coconut milk. It's compact and lightweight, and requires minimal fuel and water.
Put dried coriander leaves in a bag. Put powdered spices and chilli flakes in a bag together.
Finely chop garlic and ginger. Dice onion.
Heat oil over medium heat. Fry onion, garlic and ginger for 5-10 minutes or until onions are soft.
Add powdered spices, cinnamon stick, bay leaf, lentils, water, stock cubes and coconut milk powder. Bring to boil.
Turn down heat and simmer for 25-30 minutes, uncovered, until lentils are soft. Stir frequently to stop the dahl from sticking to the pan and burning.
Divide between bowls, and sprinkle over dried coriander leaves. Serve with naan bread.
Ingredients
Directions
Put dried coriander leaves in a bag. Put powdered spices and chilli flakes in a bag together.
Finely chop garlic and ginger. Dice onion.
Heat oil over medium heat. Fry onion, garlic and ginger for 5-10 minutes or until onions are soft.
Add powdered spices, cinnamon stick, bay leaf, lentils, water, stock cubes and coconut milk powder. Bring to boil.
Turn down heat and simmer for 25-30 minutes, uncovered, until lentils are soft. Stir frequently to stop the dahl from sticking to the pan and burning.
Divide between bowls, and sprinkle over dried coriander leaves. Serve with naan bread.
