The Best No Cook Lentil Dahl & Rice

Well, you do actually have to cook it...and then dehydrate it. But, once on the trail all you need to do is add boiling water and let it sit for 15 mins before it's ready to eat!

Cook up some basmati rice.

For the lentil dahl

In a blender mince the following:

1 onion

1 carrot

1 zucchini

3 cloves garlic

3-5 cm cube ginger

Tip the minced ingredients into a saucepan and add:

2 tsp ground cumin seed

2 tsp ground mustard seed

1 tsp Garam masala

2 tsp ground tumeric

1/2-1 tsp chilli powder

1 tbsp olive oil

Soften the vegetable mixture for around 5 mins on a medium heat.

Add to the pan:

230g rinsed red lentils

1 tin chopped or whole tomatoes (chop these up into the smallest pieces possible)

1 tin coconut cream

400ml water

Bring the pan to the boil and simmer for 15 minutes, until the lentils have softened.

Add to the pan 250g chopped frozen spinach (or fresh).

Simmer for another 5 minutes.

Stir in a handful of finely chopped fresh coriander leaves.

To dehydrate

Cover your dehydrator trays with baking paper. Thinly spread a serving of rice on one sheet and a serving of dahl on another. Keep each sheet to one serving so it is easier to bag up into individual servings.

Dehydrate rice for around 5 hours at 55 degree c, and dahl for around 8 hours. Actual timing will depend on how thick or thinly spread the food is on the trays. Ensure all food is totally dehydrated before letting cool and then bagging up. Store in a cool, dry place.

Tips

I often dehydrate just a batch of rice and then a batch of the dahl due to the differing timings.

Switch the trays around every so often to even out the dehydration process.