I have another lovely, truly lovely backpacking meal that you can dehydrate or…yes…Eat it for dinner tonight!
When I make food to take hiking, a few of my go-to’s are vegetarian. Meatless meals just make my body happy and they dehydrate really well. They weigh practically nothing and when you’re hiking 15, 20 miles a day, that’s a biggie. But taste counts too…alot. After hiking all day the last thing I want to do is eat rehydrated cardboard because real talk – I’m crazy-man hungry!
This dal is something that I may cook for lunch or supper at home and the left overs I’ll dehydrate.
RED LENTIL SWEET POTATO DAL
1 tablespoon olive oil
1 clove garlic, minced
1 inch piece ginger, grated
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
pinch red pepper flakes
1/4 teaspoon turmeric
1/4 cup finely chopped tomato
1 sweet potato, peeled an diced small (about 6 ounces)
1 3/4 cups water
1/2 cup red/yellow lentils
1 cup finely chopped spinach or kale
1/2 teaspoon salt
1 teaspoon curry powder
1 ounce coconut cream powder
1 tsp hot sauce (optional)
Heat oil over medium heat. When hot add garlic and ginger and sauté for about 1 minute. Add mustard seeds, coriander, curry powder, red pepper flakes, and turmeric. Cook for about 30 seconds more or until fragrant. Add tomatoes, cook for a couple of minutes. They’ll start to break down a bit. Add sweet potatoes, water, coconut cream powder, and lentils. Add hot sauce if using. Combine.
Increase heat and bring to a boil. Reduce to medium/low and simmer, partially covered for 20 minutes or until the sweet potatoes are tender. Add the kale/spinach and salt. Continue cooking for about 5 minutes. Done.
Chow down. Or if you’re going to dehydrate it:
Let it cool a bit and spread what you would consider a serving on your fruit roll up tray or parchment lined tray. Maybe you’ll want to put a vegetable or fruit as the separator between servings they’re small sizes. Depending on your dehydrator, either set it to fruit/veg or 135° for about 8 hours or until dry.
I have found this might take me up to 10 hours if it’s really humid. You might live in the desert and it may not take you a full 8 hours.
Put each serving into zip lock bags or Food Saver bags and vacuum seal. To rehydrate, put the dal in your pot, add 1 to 1.5 cups of water and let it hang out for about 5 minutes. Turn the heat on until rehydrated.
This recipe was inspired by Dirty Gourmet. I’m a huge fan of this site, go check it out. I added a few things, like the coconut cream powder, because I love the flavor it imparts. I use it in other backpacking meals I make or when cooking at home. If you don’t know what it is, this is what it looks like:
I do not get mine on Amazon. I have a wonderful Asian store down the street from me and buy it there. I just wanted you to see it and keep your eyes peeled. I have bought other brands and they are all just as good as this one. I just like the size of this one, 2 ounces, so I only need half for this recipe. Sometimes I’ll toss it in a smoothie. Bonus, according to the package, you can make ice cream, curries (of course) and piña coladas with it!