This simple lentil curry is the most popular food served during trekking tours in the Himalayas. There are enough carbs in it to fill you up and to give you strength for a long hiking day.
calories: 493, protein: 15.4 g, carbs: 72.8 g, fat: 15.5 g, sugars: 0.8 g, sodium: 162 mg
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
1/3 cup quick-cooking rice
1 tablespoon ghee, * Note: for the vegan version replace ghee by coconut oil
1 small shallot
1 clove garlic
3 tablespoons quick-cooking red lentils
Mix all dry spices in a small zip-lock bag.
Pack other ingredients separately.
on the trail:
Bring 2 cups water to a boil.
Add rice and cook for 10 minutes until ready.
Remove from heat, drain water and set aside.
Melt the ghee in a frying pan, add chopped onions and garlic; cook until onions are soft.
Stir in spice mixture and heat for another minute together to release the aroma.
Add lentils and 1 cup water.
Simmer, stirring occasionally, for about 10 minutes. Season to taste.
Remove from the heat; mix rice with lentil curry.