Red Lentil Vadouvan Curry Stew (for Duane…and others)

But for the fuel required, that is a 5 star recipe for sure, equally worthy of being prepared at home.  I don’t see many Westerners who are familiar with  masur dahl, let alone curry leaves and fenugreek, and both add considerably to the flavor of a dish like this.  For those inclined to backcountry gourmet fare, this is definitely a recipe worthy of your consideration.  If you have a layover day, a way to save considerable fuel is to put the dahl to soak in the morning, preferably in a sunny location.  This is what I used to do when I was still cooking my food on hikes, and it reduced cooking time considerably, around 40%.

Good tips Tom.  Admittedly, my cooking style is a little heavy on fuel and fresh ingredients, but adaptations are possible.  Knowledge that I’ve gained on BPL have allowed me to lower my pack weight enough that I allow myself some cooking luxuries.  FWIW, on my section hike including 6 days of food and 2 liters of water as well as a bear canister I was just under 28 lbs.

Both of these lentil stew recipes could easily be cooked at home and then dried.  I expect the results would be very good.  Rehydration time at the campsite would be very quick.

“Both of these lentil stew recipes could easily be cooked at home and then dried.  I expect the results would be very good.  Rehydration time at the campsite would be very quick.”

This sounds to me like an excellent solution to the fuel problem in the field