Issue 145 – Singletrack Kitchen: Gloriumptious Dahl

Singletrack Magazine

by 13

Singletrack’s resident Nigel Slater brings you more tasty things to make and eat trailside, or as a post-ride reward. Words Charlie, Photography Amanda The world is changing. Veganism is a new normal, and the cost of food is getting higher than Keith Moon in platform shoes on a jump bike. So, let me show you one of my favourite cheap eats that is also turbo healthy. This super fresh and vibrant meal comes with a word of caution. Don’t share a…

There's more to this story

But it's a member-only story

Join us to unlock it and more

Singletrack magazine has been in print and and online since 2001 and every issue we’ve ever published is made available to our members as part of their membership. But there’s so much more on offer – check out these features.

From unlimited access to content to discounts and offers on gear and services. All full membership comes with unlimited digital access & ad free website. But we also need your help to survive and be a sustainable media brand. Advertising just doesn't pay the bills anymore but members contributions do. The more of you join us the better we can be so we hope you'll take a look at the options below and if you can, join us and help sustain the future of Singletrack.

Join us

Full Member Benefits

DIGITAL

Access all our digital benefits

  • Access members’ content, digital back issues & new app issues
  • Ad free website ***
  • Merch discounts.
  • Downloads, GPX, PDFs, iBooks
  • Choose your own price*
  • Choose annual (best value) or bi-monthly (flexible)
£29/year

Or

£7.99 every 2 months

PRINT+

Singletrack in gorgeous print + digital

  • Access members’ content, digital back issues & new app issues
  • Ad free website ***
  • Merch discounts.
  • Downloads, GPX, PDFs, iBooks
  • Choose your own price*
  • Choose annual (best value) or bi-monthly (flexible)
£49/year

Or

£8.99 every 2 months

*You can help support Singletrack by adding a little bit extra on your annual renewal.

Author Profile Picture
Charlie Hobbs

Merch & Marketing Manager at Singletrack

Grumpy, happy, hairy, overweight and awesome. I started riding offroad in 1978, and never stopped. I was once Charlie The Bikemonger, I invented orienBEERing, the Clunker Classic, and the Dorset Gravel Dash. I own the Bum Butter brand and I'm a co-owner of Dirt Dash Events. I also work at Singletrack, I have the self-appointed job title of "Overlord of the leftovers" and look after the merch shop, and marketing. Other interests include skateboards, surfboards, motorbikes, and cooking (I invented the Beefer Reefer).

More posts from Charlie

Home › Forums › Issue 145 – Singletrack Kitchen: Gloriumptious Dahl

Overview Chat Bike Members News Women
Viewing 13 posts - 1 through 13 (of 13 total)
  • Issue 145 – Singletrack Kitchen: Gloriumptious Dahl
  • Sandwich
    Full Member

    Top tip for naan bread is find an Indian supermarket and buy there. Huge things and very cheap rather than the supermarket small ones (supermarket ones tend not to be vegan due to added milk powder).
    I’ll be adding this to the Dahl rotation chez Sandwich.

    Posted 2 years ago
    tthew
    Full Member

    There’s one ingredient there that I’ve never encountered. Leftover Roast Lamb. Good job it’s optional.
    Very similar to a Spinach and Sweet Potato Dahl I make, but I’ll try the separate vegetables variation next time rather than just bunging it all in together.

    Posted 2 years ago
    darlobiker
    Full Member

    Aldi naan breads are fairly cheap and are also vegan. I’m surprised that naan bread from Indian supermarkets are vegan, I thought the traditional recipe had milk or yoghurt in.

    Posted 2 years ago
    bob_summers
    Full Member

    Quite different to the dals I make so I’ll give it a whirl. I like to slightly burn the garlic – guess you could roast it beforehand with the veg, too.

    While at the Indian supermarket, pick up some different lentils to play with (I like a 50/50 mix of masoor and moong, or toor/tuvar for a bit more bite, or push the boat out with Chevti – masoor, moong, chana and urad dals). Pre bought naans are usually rubbish, so buy a bag of atta and a tawa to make fresh chapathis or rotli…

    Posted 2 years ago
    charliedontsurf
    Full Member

    Well that is this weekend’s plan… motorcycle with a big courier bag into Bradford of Manchester and go lentil and naan shopping.
    Thank you for the lentil suggestions.

    I have made naan with my old scout group, on a fire, using a dry frying pan. If you ignored the muddy bits, it went very well.

    Posted 2 years ago
    jimmy
    Full Member

    Its really difficult to make Dahl look as good as it tastes in photos 😀

    Posted 2 years ago
    funkynick
    Full Member

    Once you’ve made the dal, fry some whole cumin in a reasonable amount of oil.. once that’s browning nicely then lob in some chopped garlic, fry for a short whole then lob in some whole dried chilli…

    Cook until the garlic is nicely brown, but not burnt… then stir into the dal…

    Hmmmm…

    Posted 2 years ago
    theotherjonv
    Full Member

    That’s tea sorted, I’ve always got some frozen parathas in the freezer and a nice dhal to go with it.

    On that, isn’t it Dhal? I know translating especially across alphabets is difficult but when the title said scrumptious Dahl i was think about Sophie (probably get a ban for that). Imagine having Roald Dahl as your grandad, how great would his bedtime stories be!

    Posted 2 years ago
    kayak23
    Full Member

    Singletrack’s resident Nigel Slater brings you more tasty things to make and eat trailside,

    Impressive. I don’t think I could be doing with cooking all that in the woods . 😉

    Sounds lush though. Cheers Charlie. I’ll be trying that. 👍

    Posted 2 years ago
    jeffl
    Full Member

    Bosch guys have a homemade vegan Naan recipee. Basically pizza dough with some almond milk. We often just use left over pizza dough and dry fry it in the wok.

    Posted 2 years ago
    ElVino
    Free Member

    Once you’ve made the dal, fry some whole cumin in a reasonable amount of oil.. once that’s browning nicely then lob in some chopped garlic, fry for a short whole then lob in some whole dried chilli…

    Cook until the garlic is nicely brown, but not burnt… then stir into the dal…

    This is an important step in my view, really elevates the dish. Some black mustard seeds also work well with cumin

    Posted 2 years ago
    charliedontsurf
    Full Member

    Thanks for the tip. So this week I fried off garlic, cumin and green chilli. And yes you guys are right… that picked up depth of flavours.

    Posted 2 years ago
    explorerboy
    Full Member

    I just made this. It’s was excellent.

    Posted 1 year ago
Viewing 13 posts - 1 through 13 (of 13 total)

You must be logged in to reply to this topic.

Overview Chat Bike Members News Women