Dal with Naan Bread

AuthorAnnabel
RatingDifficultyIntermediate

Mouthwatering and flavoursome, this vegetarian dish is a winner, and good for you.

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Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 tbsp rapeseed oil
 1 tsp cumin seeds
 1 tsp dried red chilli flakes add more as desired
 1 onionroughly chopped
 2 garlic clovesfinely grated
 1 tsp gingercrushed or finely grated
 2 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground turmeric
 ½ tsp sea salt
 2 400g cans green lentils
 2 400g cans chopped tomatoes
 1 vegetable stock cubedcrumbled
 25 g fresh corianderroughly copped
 75 g fat-free Greek yoghurtas accompaniment
Naan breads
 300 g self-raising flour plus extra for dusting
 ¾ tsp sea salt
 2 tbsp sesame seeds
 175 g fat-free Greek yoghurt
 1 tbsp rapeseed oil
What are we cooking today?
1

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!

Getting started
Dal
2

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.

3

Add the onion and cook for 2–3 minutes, or until just softened.

4

Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.

5

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.

6

Meanwhile, for the naan breads, instructions below.

7

Add the coriander to the dal and stir.

8

Serve with the Greek yoghurt and naan breads and a touch of coriander on top.

Naan bread
9

Tip the flour, salt and sesame seeds into a large bowl and mix well.

10

Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.

11

Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough.

12

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.

13

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.

Annabelle's tips
14

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

 1 tbsp rapeseed oil
 1 tsp cumin seeds
 1 tsp dried red chilli flakes add more as desired
 1 onionroughly chopped
 2 garlic clovesfinely grated
 1 tsp gingercrushed or finely grated
 2 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground turmeric
 ½ tsp sea salt
 2 400g cans green lentils
 2 400g cans chopped tomatoes
 1 vegetable stock cubedcrumbled
 25 g fresh corianderroughly copped
 75 g fat-free Greek yoghurtas accompaniment
Naan breads
 300 g self-raising flour plus extra for dusting
 ¾ tsp sea salt
 2 tbsp sesame seeds
 175 g fat-free Greek yoghurt
 1 tbsp rapeseed oil

Directions

What are we cooking today?
1

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!

Getting started
Dal
2

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.

3

Add the onion and cook for 2–3 minutes, or until just softened.

4

Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.

5

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.

6

Meanwhile, for the naan breads, instructions below.

7

Add the coriander to the dal and stir.

8

Serve with the Greek yoghurt and naan breads and a touch of coriander on top.

Naan bread
9

Tip the flour, salt and sesame seeds into a large bowl and mix well.

10

Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.

11

Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough.

12

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.

13

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.

Annabelle's tips
14

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.

Dal with Naan Bread
AuthorAnnabelCategory, , , DifficultyIntermediate
Rating
Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 1 tbsp rapeseed oil
 1 tsp cumin seeds
 1 tsp dried red chilli flakes add more as desired
 1 onionroughly chopped
 2 garlic clovesfinely grated
 1 tsp gingercrushed or finely grated
 2 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground turmeric
 ½ tsp sea salt
 2 400g cans green lentils
 2 400g cans chopped tomatoes
 1 vegetable stock cubedcrumbled
 25 g fresh corianderroughly copped
 75 g fat-free Greek yoghurtas accompaniment
Naan breads
 300 g self-raising flour plus extra for dusting
 ¾ tsp sea salt
 2 tbsp sesame seeds
 175 g fat-free Greek yoghurt
 1 tbsp rapeseed oil

Directions

What are we cooking today?
1

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!

Getting started
Dal
2

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.

3

Add the onion and cook for 2–3 minutes, or until just softened.

4

Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.

5

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.

6

Meanwhile, for the naan breads, instructions below.

7

Add the coriander to the dal and stir.

8

Serve with the Greek yoghurt and naan breads and a touch of coriander on top.

Naan bread
9

Tip the flour, salt and sesame seeds into a large bowl and mix well.

10

Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.

11

Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough.

12

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.

13

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.

Annabelle's tips
14

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.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 498
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.2g1%
Cholesterol 4mg2%
Sodium 566mg24%
Potassium 602mg18%
Total Carbohydrate 79g27%
Dietary Fiber 12.8g52%
Sugars 11.2g
Protein 26.7g54%

Calcium 23%
Iron 42%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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