Being a "little bit of this- little bit of that" type cook who has a tendency to go heavy on seasoning, I used the framework of recipes provided here and [largely because this post comes up like crazy,] here.

Mine turned out a little bit like this: 

1 & 1/2 cup red lentils

1 & 1/2 cup brown lentils

2 large garlic cloves

1 small onion

1/2 of a large carrot

5 or so cups of beef broth (not typical, but it was in my fridge)

5 cups of water

and a dash of Aquavit for the coriander

All tossed into the slow cooker and set for 6-7 hours.
I then, of course, went all alchemist playing with my mortar pestle; any seasonings from here on out would be optional.
1 tsp ginger

a dash of turmeric

a dash of curry powder

a dash of cumin seeds

1 chili

a sea salt crystal or two

a couple piece of fenugreek

a few tiny pieces of cardamom

all ground together and tossed into the slow cooker.

I'll swap this out for the rice when I get back from work and dinner will be ready about an hour after I get home. 

Dal bhat is something that you could do while camping or traveling because of the portability of lentils and rice. Not necessarily something you'd want to backpack with, but if I did I would cook them in the same bowl and use pre-measured spices stored in a tic-tac box or other small container. 

Comment