Lentil Curry and Naan

20251031 #breakfastdiary day 1547, 10°C/mostly cloudy About 60% of the world's population uses tools like chopsticks, spoons, forks, and knives to eat. The remaining 40%, in a hand-eating culture found across India, other parts of South Asia, the Middle East, Africa, and some of Southeast Asia, use their hands instead of tools. That's more than you'd think. Anyway, if you trace the origin of the tools people use to eat, it's probably efficiency and utility that mattered more than taste or preference. Cutting food into manageable pieces, sometimes stabbing or picking it up — the main goal, one way or another, was getting food to the mouth as efficiently as possible. (Najoshik, 'A Cultural History of Eating Utensils' from Everyday Breakfast) Curry tastes best eaten by hand. A 631kcal lentil curry and naan, flavored with onion and tomato

5T lentils, 1/2 onion, 2 cloves garlic, 10 cherry tomatoes, 1 curry block, 1T balsamic vinegar, and naan

1. Soak the lentils in hot water for about 30 minutes. 2. Chop 1/2 onion and 2 cloves garlic. Prep the cherry tomatoes, removing the stems too. 3. Heat olive oil in a pot and sauté the garlic from step 1, then the onion. Add the tomatoes and sauté a bit more. 4. Pour in 600ml water, and once boiling, add 1 curry block and simmer for 2-3 minutes, then add the lentils from step 1 and simmer 2-3 minutes more. Turn off the heat, add today's twist — 1T balsamic vinegar — and mix thoroughly.