Dal and Rice | DIY Dehydrated Backpacking Meal | Vegetarian

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak 110 grams of black lentils and 30 grams of red kidney beans for 24 hours.

Drain and rinse the lentils and beans, then add to a pot with 1 liter of warm water.

Bring to a boil, then reduce heat and simmer until the beans are soft, about 4 hours, adding more water as needed.

After 2 hours, add another half liter of water for a total of 1.5 liters.

Stir occasionally to prevent sticking as it thickens.

After 4 hours, check the consistency and turn off the heat to let it cool.

Dice one onion and crush two cloves of garlic.

In the same pot, heat 1 tablespoon of canola oil over medium heat and add the diced onion, cooking until soft.

Add the crushed garlic and spices (1 teaspoon salt, 2 teaspoons garam masala, 1 teaspoon cinnamon, 1 teaspoon cumin, and 1 bay leaf) and cook for about 1 minute until aromatic.

Add 1/2 cup of crushed tomatoes and mix well.

Add the cooked lentils and beans to the pot, stirring to combine.

If the mixture is too thick, add 1/2 cup of water and simmer for 10 minutes, stirring occasionally.

Finally, add 1/4 cup of whole milk and 2 tablespoons of butter, mixing well before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens