J’s done a lot of travelling, way more than me. His story before me is so interesting. He worked as a scuba diving instructor, competed in x-games, was a mountain guide in Nepal and has since travelled with school groups all over South- East Asia.
Throughout these trips he always takes the time to learn about the people, the culture and in particular their food. This dahl recipe he learnt on a recce trip, while sussing out a hike in the Indian Himalayas, that the company he was working for wanted to offer its clients.
It’s since become a staple of ours. Something that he cooks on his night, and that I am yet to attempt. His chapati are something else! I love rice with mine, but J just loves to eat it with the bread.
Do you love picking up recipes when you travel? What’s the best dish you’ve acquired while being away from home?
- 1 cup red lentils
- 3 cups water
- 4 large tomatoes, chopped.
- 1 small onion
- 1 tsp cumin
- 1 tsp tumeric
- salt to taste
- Add lentils and water to large heavy based pot.
- Boil until soft.
- In separate fry pan, fry tomatoes, onion and spices, until aromatic and tomatoes are soft.
- Add to lentils.
- Add salt to taste (this can be quite a bit)
- Serve with rice and chapati