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…

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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).

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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 1 year 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 1 year 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 1 year 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 1 year 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 1 year ago
    jimmy
    Full Member

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

    Posted 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year ago
    explorerboy
    Full Member

    I just made this. It’s was excellent.

    Posted 1 year ago
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