A nice vegetarian choice that won't leave carnivores hungry either. In Indian cuisine, gobi is cauliflower, and dal is lentils.
At Home:
| | Ingredients | Metric | Standard |
| | Pink split lentils | 225 g | ½ lb |
| 1 | Small Cauliflower | | |
| 2 | Medium Onions | | |
| | Cooking Oil | 125 ml | 4 oz |
| | Black Pepper | 10 ml | 2 tsp |
| | Chili Powder | 5 ml | 1 tsp |
| | Garam Masala | 30 ml | 2 Tbsp |
| | Lemon Juice | 15 ml | 1 tbsp |
| | Chicken Stock | 500 ml | 2 cups |
| | Raw, Unsweetened Coconut | 60 g | 2 oz |
| | Flour | 10 ml | 2 tsp |
| | Salt | 5 ml | 1 tsp |
| | Cashews | 115 g | ¼ lb |
Instructions:
- Wash the lentils well and drain.
- Cut the cauliflower into small florets
- Heat the oil in a large saucepan, dutch oven, or work and fry the onions.
- When they soften add the chili, pepper, and garam masala. Stir in well and cook for 30 seconds or so.
- Add the lentils. Stir well to ensure that each grain is coated.
- Add the Lemon Juice and cauliflower.
- Pour in the chicken stock, mix, and the coconut. Bring to the boil and simmer for 20 minutes.
- Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan.
- Add the Salt and Cashews.
- Cook a further 5-10 minutes until the Lentils have formed a thick sauce and cauliflower is tender.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
This recipe adapted from The Camper's Companion, by Rick Greenspan and Hal Kahn.
