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Spotlight - equipment views and reviews from the AK team

Hati’s Stovetop Dahl (with Chapatis!)

By Hati Whiteley
25, Oct, 2017

Campsite envy guaranteed with this super simple hearty veggie dish!

© Alpkit

Equipment

Dahl

Chapatis

• AliPots panset

• 2 cups of red lentils

• 2 cups of flour

• Koro stove (and gas)

• 6 cups of water

• 1 cup of water (you might not need it all)

• A knife

• Turmeric, cumin (and Garam masala if you're feeling fancy)

• A pinch of salt

• TiMigos spoon (= 2 tsp)

• A few knobs of butter

• A bit more butter

• Something to cut on

• A couple of cloves garlic

 

 

• An onion

 

 

• 1-2 green chillies, sliced (or more if you're extremely brave)

 
Instructions:
  1. Chop your onion, garlic and chillies, then fire up the stove and heat up your small frying pan. Pop the chopped veggies in the frying pan with a knob of butter and fry until the garlic is golden. Take off the heat, mix in the cumin, then set aside for a bit. 

  2. Right, let’s start on those lentils. Turn your stove down to a low heat and pop your lentils, a knob of butter and the turmeric in the large pan along with 4 cups of water. Pop the lid on and bring to the boil, then allow to simmer on a low heat. Stir periodically and add more water when necessary.

  3. Whilst your lentils are cooking, make a start on that chapati dough. Mix the flour and salt in your smaller pan. Add the water bit by bit, kneading as you go until you have a so , elastic dough. Knead the mixture for another few minutes, then divide into 4-6 balls.

  4. Flatten the balls of dough a little on the palm of your hand then shape them by tugging and rotating the dough until they’re no more than half a centimetre thick. Keep an eye on your lentils as you go.

  5. Hopefully your lentils will now be ready, they should be a thick, porridge-like consistency. If so, add in those vegetables that you fried up earlier and give it a good mix, put the lid back on to keep them warm.

  6. Pop your frying pan back onto the stove, add that last bit of butter and turn up the heat.

  7. Fry your chapatis in the frying pan one at a time and turn over when they start to go golden on the bottom (you have to keep an eye on them). Once they’re done, slather them with dahl and enjoy!

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