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mary_hinge wrote: »
I would love your recipe for lentil dhal if you don't mind sharing please GP? Hitch hiker is of an age for baby lead weaning and already loves a basic veggie curry with flat bread...… totally snubbed my Bombay spuds though :rotfl:
Greying_Pilgrim wrote: »
Good Morning :hello:
Bravo Hitch-Hiker! you've much more sophistcated tastes than BG!
The lentil dhal recipe is from Linda Cockburn's book (she did the original buy-nowt for a year) and lives sustainably. I think she was in Australia (mainland) at the time of the book, but has subsequently moved to...... Tasmania? Anyway, the book is called 'Living the simple life'.Dhal
200g red lentils
1/4 tsp turmeric
1 tsp ground cumin
2 potatoes peeled and chopped
4 tomatoes skinned and chopped
900 ml water
1 tsp ground coriander
1 onion, chopped
4 cloves of garlic, crushed (or to taste)
25 grams butter (optional)
1 tsp garam masalaMethod; Simmer lentils, turneric, cumin, potatoes and tomatoes in the water for 10 mins or until the potatoes are cooked. Add coriander. Saute the chopped onion and garlic in the butter until golden, Add garam masala and cook for a further 2 mins. Add mixture to the lentils and stir through. Serve.
Now, I've copied the recipe as per the book. But that is not how I make it. I rarely bother with the potatoes anymore, and if I use tomatoes (not often), chopped tinned tomatoes do the job, just as well. But I never add the tomatoes until the lentils are soft and nearly cooked, as tomatoes can impede the cooking of lentils (as can salt). I also add in some chopped fresh ginger.
I tend to make it; sauted the onions and garlic and after 2 mins, add in the ginger. Add in all the spices and stir. Cook for 2 minutes on a gentle heat. Add in the lentils (rinsed) and stir to coat in the spices and onion. Add in the water, bring to the boil and then simmer until the lentils are soft. If using, put the tomatoes in at this point. cook for a further 10 -15 minutes to allow the dhal to thicken (watch it doesn't stick on the bottom of your pan!). I don't do the 'tardka' but do very often sprinkle in some garam masala and stir in at the end. If I'm making it for adults, I season with salt and pepper as necessary - also a splodge of lemon juice lifts it nicely if you have some.
Hope that helps.
UncannyScot wrote: »
Plastic cool boxes keep things cool with the ice packs for up to 12 hours in my experience it's mostly beer...
The microwaveable pouches of rice n grains n stuff can be cooked via conventional means, I use em all the time when hiking and camping. I do however use a wee compact gas stove with a wee pan set and just add a wee dash of water to the food to cook in the pot... cooks in a couple of minutes and it tastes grand. However, it may be possible to boil water in kettle and add a dash of the boiling / just boiled water food to warm and soften it up IYKWIM
Sorry, as a tight-fisted scottish wild camper I don't have much experience of cooking in hotels n that but I can cook up a feast at camp nae bother
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