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The Small Mister eats lentils.  Our favorite Indian restaurant always has a daily dal which is lentils with seasonings.  I really like it with the turmeric rice they serve.  It is good with the naan too. 

Now, I do have to admit that Small Mister is not the only reason to cook lentils, though knowing he is eating is lovely.  I have been having more problems with inflammation recently.  Two arthritic conditions is just not fun.  I stopped eating poultry except on Thanksgiving and very occasionally otherwise.  I have started to react to beef.  I get flares of pain and more inflammation.  Fish and vegetarian dishes are working for me currently.  Lentils are also anti-inflammatory. 

We will be eating more dal.  When i get the spices, we will also being trying Ethiopian wot at home too.  It is also lentil based.

I tried a recipe from Wolfgang Puck and was quite pleased.  I had to make due a bit because I was out of things but the dal was very yummy.  I have ginger now so next time I am giving that a go in the dal.  The Indian restaurant we like also uses anise in theirs.  Another spice to pick up and give it a try.

daily dal

Note:  You may see variations on this as I try different spices and maybe even vegetables with it.

2 cups autumn lentils (they are mix Whole Food carries that we like) or red lentils

4 cups water

1/4 cup olive oil

1/2 to 1 cup finely chopped onion

2 tablespoons minced garlic

2 morita peppers, ground in a spice mill

2 tablespoons Garam Masala

1 tablespoon salt or start with less and go by taste

1 teaspoon black pepper

1 tablespoon sugar

1/4 cup good Italian tomato paste ( I was out of tomatoes)

The night before, wash the lentils until they are clean.  Pick out any rocks if you find them.  Let them soak in water that covers them.  The next day, pour off the water and put the lentils in a slow cooker.  Cover with four cups of water and put on low.

In the evening, about a half hour before you wish to eat, heat the olive oil in a skillet over medium heat.  Add the onion.  When the onion starts to brown add the garlic.  Stir.  When the garlic and onion are browning nicely, add the morita pepper, garam masala, salt, pepper, and sugar.  Mix well.  Take the skillet off the heat and add everything to the slow cooker with the lentils.  Mix well.

Mix in the tomato paste.  Let cook a bit more to let the flavors meld.  I would say about a half hour.  Or the time it takes to cook some rice or saag paneer.

Very yummy.  It freezes well too so the large pot goes a long way. This will be for dinner soon again!

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