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.
Yields 2 Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 5 minsCook Time 45 minsTotal Time 50 minsSummary
600 g total weight (dry ingredients)
1 l total volume dry ingredients (approx.)
This recipe uses perishable ingredients . You should use your own judgement as to whether it's suitable for your hike. Water and fuel
550 ml water
Ingredients
2 tbsp oil
1 small brown onion
1 clove garlic
2 cm ginger
1 bay leaf
½ cinnamon stick
1 tsp turmeric
½ tsp ground cumin
¼ tsp garam masala
¼ tsp dried chilli flakes
½ tsp dried coriander leaves
1 vegetarian stock cube (each stock cube makes 1 cup of stock)
1 cup red lentils
50 g coconut milk powder in sachet
2 naan breads in sealed bag
Packing for your hike
1 Put dried coriander leaves in a bag. Put powdered spices and chilli flakes in a bag together.
Before cooking
2 Finely chop garlic and ginger. Dice onion.
Cooking
3 Heat oil over medium heat. Fry onion, garlic and ginger for 5-10 minutes or until onions are soft.
4 Add powdered spices, cinnamon stick, bay leaf, lentils, water, stock cubes and coconut milk powder. Bring to boil.
5 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.
6 Divide between bowls, and sprinkle over dried coriander leaves. Serve with naan bread.
Ingredients Summary
600 g total weight (dry ingredients)
1 l total volume dry ingredients (approx.)
This recipe uses perishable ingredients . You should use your own judgement as to whether it's suitable for your hike. Water and fuel
550 ml water
Ingredients
2 tbsp oil
1 small brown onion
1 clove garlic
2 cm ginger
1 bay leaf
½ cinnamon stick
1 tsp turmeric
½ tsp ground cumin
¼ tsp garam masala
¼ tsp dried chilli flakes
½ tsp dried coriander leaves
1 vegetarian stock cube (each stock cube makes 1 cup of stock)
1 cup red lentils
50 g coconut milk powder in sachet
2 naan breads in sealed bag
Directions Packing for your hike
1 Put dried coriander leaves in a bag. Put powdered spices and chilli flakes in a bag together.
Before cooking
2 Finely chop garlic and ginger. Dice onion.
Cooking
3 Heat oil over medium heat. Fry onion, garlic and ginger for 5-10 minutes or until onions are soft.
4 Add powdered spices, cinnamon stick, bay leaf, lentils, water, stock cubes and coconut milk powder. Bring to boil.
5 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.
6 Divide between bowls, and sprinkle over dried coriander leaves. Serve with naan bread.
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