Masoor Dal & Raita
So we've decided to cut out mass produced meats from our diet.
Yup... me... Queen Carnivore of the World... is reducing meat from her diet.
Not because I buy into the evangelical preachings of PETA, or because I believe ZOMG animal fats are POISON (I'm pretty sure the human race would have died out long ago if that were the case). My reasons are simply because the meat "industry" is destroying part of our human culture (farming), and killing off entire species and replacing them with quite unnatural meat producing science projects. Creatures that are treated just like that, a product, an invention. I just want to do my part to help support those farmers who are literally fighting the fight to keep some quite ancient traditions, and breeds, alive.
We had for the most part already cut out big industry beef by purchasing our beef from Peter at Running River Ranch... but I was still buying tyson chicken and mystery pork.
So as of last week, our meals have been mostly veggies bought at our local produce market (that specializes in local organic produce), as well as fish bought from our fish market, which also sources all of its fish from local fishermen. Thank you Florida waters!
And for the occassional treat, I've been seeking out local farmers who raise and pasture feed heritage breeds, such as the beef bacon I scored at the farmers market. Still trying to find a source for chicken however. In any case, besides fish, meat will be a rare, maybe weekly event on our table.
All of this brings us to last nights dinner, which will probably become a staple as Dave is a huge curry fan! So flavorful and so filling. I've decided there is something mentally wrong with people who don't like Indian food!! ;)
- 1 cup red lentils
- 1 half large onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (6 ounce) can tomato puree
- 2 cup peas
- Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender - approx 30 minutes.
- While the lentils are cooking: In a saucepan, saute the onions and garlic in vegetable oil.
- While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- Drain the lentils and mix them and the peas into curry base and serve immediately.
Cucumber and Tomato Raita
This recipe is ridiculous easy... you pretty much don't even need a recipe.
I use greek yogurt, about a cup, dice up about a quarter of a cucumber and a quarter of a tomato
and blend it into the yogurt, adding a bit of water until its a consistency I like.
You can mix all sorts of stuff into a raita for different flavors, cilantro, cumin, even fruit. It is usually served to help soften the blow of the spicy curry. ;)