Issue 145 – Singletrack Kitchen: Gloriumptious Dahl

Singletrack Magazine

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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 tent with anyone who has eaten this. If you are camping alone… leave the bivvy bag opening, open. I make this up in advance, keep...
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Viewing 12 posts - 1 through 12 (of 12 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 3 months 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 3 months 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 3 months 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 3 months 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 3 months ago
    jimmy
    Full Member

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

    Posted 3 months 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 3 months 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 3 months 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 3 months 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 3 months ago
    ElVino
    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…

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

    Posted 3 months 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 3 months ago
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