[at-l] Trail curry...

[dfaddleton at gmail.com (David Addleton)]

the spices are among the smallest, lightest thing you'll ever carry, but  
they give a grand bang for the gram (or ounce) at supper time . . . the  
smaller lentils ("dal" at an indian store) cook up as quick as rice . . .  
you can carry dehydrated onions and garlic or if you're a week-end hiker  
like me carry fresh . . . saute with olive oil and spices, add lentils and  
water and cook it for 15 or 20 minutes stirring occasionally, remove and  
set near the fire to keep it warm and let it set for a few minutes (the  
same way you cook rice, except I remove the rice from the flame after 10  
or 15!)  I like to mix the fresh ingredients for a lamb curry and stow  
them in ziplock back and freeze it . . . it'll keep a day or two on the  
trail . . . I get my spices at a local indian store, pre-mixed for  
different sorts of curries . . .




On Mon, 30 Jan 2006 23:14:34 -0500, Shane Steinkamp  
<shane@theplacewithnoname.com> wrote:

>> Hiking topic(s) you know a bit about:  resting, curries on the trail
>
> OH!  DO tell!
>
> Shane
>
> (The curry part.  I've got the resting thing down pat...)