Stress reducing lentils
This is a lazy, reduced fat version of the truly wonderful Dal Makhani I love so much. I adjusted it for everyday use, and am saving the full fat version for special occasions
1/3 cup black lentils to 1 cup water (per serving, adjust as needed)
Simmer 30 minutes in a pot with lid. (In my oven 280F is perfect, but you can do on stove if you want to stand and stir. )
Meanwhile, mince a small onion (or shallot) and some garlic, and a little grated or pureed ginger, saute in a different pot.
Optional: add 1/8 tsp garam masala.
Add a spoonful of tomato paste, and salt, to taste.
Dump the boiled lentils into the veg.
Add 1/3 cup milk (or cream or half/half, or almond milk or soymilk or etc.)
Simmer until soft, or stick in low oven until you are ready to eat. Adjust seasonings to taste. Add butter and cream, and/or cayenne or half-sharp paprika, if desired.
Put together at breakfast time, leave in slow cooker or slow oven until lunch. If you can bear the smell and wait that long!
You can eat it right after the milk is added, but it gets better the longer it simmers. I made it to 10am this time. Ah well. Make a bigger batch next time!
