For many years, I was a vegetarian. Now that we raise our own livestock, I do not adhere to a meat free diet, but do still favor my old stand by recipes that were deliciously tried and true. Lentil Daal was a staple in my diet. This dish is richly seasoned, yet so simple to make. It's delicious served piping hot, cold, or room temperature. There are many variations of course, but it is always a hearty dish and much loved by anyone who tries it.
Lentils are high in protein, iron, and nutrients in general. They are very inexpensive to buy and keep well in sealed jars. What a great addition to the pantry. Check out one of my family favorites:
Lentil Daal
From The Farming Wife
1 Cup lentils
3 cups water
1 tsp ground cumin
1 tsp garlic granules
1/2 tsp corriander
1/2 tsp onion granules
1/4 tsp cardamom
1/8 tsp cinnamon
1/8 tsp clove
1/2 plus 1/8 tsp salt
1 Tablespoon coconut oil
2 tsp apple cider vinegar (or rice vinegar)
1/4 cup tamari or soy sauce
1 tsp sesame oil
Directions:
In a saucepan, combine lentils and water. Simmer until soft, adding water if necessary. Alternately, cook lentils in a rice cooker for 10 minutes.
Grind all spices to a fine powder if they are whole
Meanwhile, in a large frying pan, heat oil on low and add powdered spices
Stir and heat spices, being careful not to "cook" them. Heating releases the natural oils in the spices.
Add the cooked lentils and any remaining cooking water, and turn heat to medium
Cook until most of the water has evaporated (10 minutes or less), and lentils have become creamy and thickened
Add vinegar, tamari, and sesame oil. Stir until combined
Add additional salt to taste of desired
Enjoy!
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