Mouthwatering and flavoursome, this vegetarian dish is a winner, and good for you.
Indians have been eating Dal since ancient times, for good reason. It's base of lentils is loaded with protein, fibre, magnesium, calcium, B vitamins and folate that boost overall health and is a great source of fibre. And this one is delicious!
Heat the oil in a pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop.
Add the onion and cook for 2–3 minutes, or until just softened.
Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.
Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes.
Meanwhile, for the naan breads, instructions below.
Add the coriander to the dal and stir.
Serve with the Greek yoghurt and naan breads and a touch of coriander on top.
Tip the flour, salt and sesame seeds into a large bowl and mix well.
Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.
Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough.
Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle.
Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up.
Repeat with the remaining breads, keeping the cooked breads warm in a very low oven.
Serve in a pot or as individual servings with the accompaniments in small side bowls (including more chilli flakes for those who like it hot).
Dal freezes really well so I always make it in a batch and freeze for another meal.
Ingredients
Directions
Indians have been eating Dal since ancient times, for good reason. It's base of lentils is loaded with protein, fibre, magnesium, calcium, B vitamins and folate that boost overall health and is a great source of fibre. And this one is delicious!
Heat the oil in a pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop.
Add the onion and cook for 2–3 minutes, or until just softened.
Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.
Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes.
Meanwhile, for the naan breads, instructions below.
Add the coriander to the dal and stir.
Serve with the Greek yoghurt and naan breads and a touch of coriander on top.
Tip the flour, salt and sesame seeds into a large bowl and mix well.
Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.
Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough.
Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle.
Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up.
Repeat with the remaining breads, keeping the cooked breads warm in a very low oven.
Serve in a pot or as individual servings with the accompaniments in small side bowls (including more chilli flakes for those who like it hot).
Dal freezes really well so I always make it in a batch and freeze for another meal.