Dal is a staple dish in India and South Asia and the main ingredient is either lentils, peas and beans. The pulses are cooked into a thick stew like dish with endless variations of flavours. This variation is a pretty healthy and tasty dish, it is vegan, gluten free, dairy free and quick and easy to make. What more could you want? By the way, this dish may not look that great, but it is not about what the food looks like, it is how good it tastes, and how healthy it is for you too. Go on, try it, serve it up with some flat bread if you wish.
At home preparationLabel the bags then place all the ingredients in the allocated bag. Cut out method at camp and pack with the bags.
Method in campIn the bag the lentils are packed in, add 1 cup of water and soak for about 30 minutes. Drain and add one more cup of water, swirl around and drain. In a pot add all the ingredients, stir well and bring the pot to the boil. Once boiled bring the pot to a simmer and cook until most of the liquid has absorbed and it is at a stew like texture, about 8 minutes. Serve.
Bag 1 (lentils)
Bag 2 (dal mix)
Water
1 cup for cooking2 cups for soaking
Beetroot Dal (Dahl or Daal)