Curry Rice and Lentils

I made and dehydrated this around March 27, 2006 for a backpacking trip.   I should really do more of this sort of thing, because it's cheap and easy.   Reconstituting it takes about 15-20 minutes after you've added boiling water.   This fed 3 people who had just backpacked 7 or 8 miles with the peak temperature in maybe the mid 40's.   it snowed on us at one point that morning.

It's also really tasty with a handful of raisins in it.  the sweetness complements the spice and salt quite nicely.

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Lentils:

1/2C lentils
2t onion powder
1t garlic powder
1t black pepper
1t salt

put all this in a pot that's about 1/2 full of water and poil it for 45 minutes or until most of the water is absorbed/ boiled off

Rice:

1C brown rice
2T olive oil
2t sesame oil
1 medium onion chopped
1 medium bell pepper chopped
1 stalk of celery chopped
3 jalepenos chopped
4 cloves of garlic pressed or diced
2-3T curry powder
1 vegetable boullion cube
2t black mustard seeds
2.5C water

in a deep skillet heat the oil, then add the mustard seeds and get them hot. then add the vegetables and cook them down for a bit. then add the rice and stir it around until it's toasted some. add the water and boullion and curry powder and bring to a boil, then put a lid on and simmer for 45 minutes or until the water is absorbed.

Curry powder:

(sorry, no amounts, because i just wrote down what i put in, and not how much.)
coriander
cumin
funugreek
turmeric
2 cardamom seeds
crushed hot pepper
wasabi
thyme
cilantro
lemon peel
dry mustard