Dahl and Naan

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Description

Lentils transform into dahl with wonderful warm seasonings. Served next to home made naan to be used to scoop up the goodness!

We Provide
  • 1 Cup (6 Oz.) Orange Lentils
  • 1 Tablespoon Coconut Oil
  • ½ Yellow Onion
  • 1 Clove Garlic
  • 1 Teaspoon Cumin
  • ½ Teaspoon Coriander
  • 1 ½ Teaspoon Curry Powder
  • 3 Tablespoon Lemon Juice
  • ½ Oz. Cilantro
  • ½ Teaspoon Sugar
  • 1 Teaspoon Yeast
  • 1 ½ Cup Flour
  • ¼ Cup Greek Yogurt
You Provide
  • Salt and Pepper
  • Olive Oil
  • 1 Medium Mixing Bowl
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • 2 Cups Water for Lentils
  • 1/3 Cup Water for Naan
  • Rolling Pin
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Step 1

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Get started by making your naan dough. Heat 1/3 Cup water until about 115 degrees. Warmer than body temperature, but not scalding. In a bowl, combine sugar, water, and yeast into warm water and swirl to combine. Let sit until frothy, or about 10 minutes.

Step 2

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While the yeast proofs, prep your veggies. Dice the onion and garlic. Roughly chop the cilantro and set aside.

Step 3

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Once the yeast is foamy, add in 1 cup flour (reserving ½ cup for kneading and rolling), yogurt and 1 tablespoon olive oil. Stir to bring the dough together and then turn out onto a flat surface to knead dough for 5 minutes. Cover with a damp cloth and set aside to rise.

Step 4

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Get your dahl cooking by preheating a sauté pan over medium heat with coconut oil. Add in the diced onion and garlic along with the cumin, coriander and curry powder. Cook over medium heat for 5 minutes. Add in the lentils and top with 2 cups water. Bring to a boil and cook for 15-20 minutes over medium-high, stirring occasionally to prevent sticking to the bottom.

Step 5

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While the dahl cooks make the naan. Divide dough into 4 pieces. Roll each into a ball. Use a rolling pin to roll dough into a circle about ¼ inch thick. Preheat a sauté pan over high heat. Once hot, place dough into pan and cook for 1 minute on each side. Bubbles should form and they should start to brown. Keep the dough thin, the pan hot and the cook time short for tender naan.

Step 6

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Once the lentils are cooked through and the liquid has evaporated, stir in the lemon juice and season with at least ½ teaspoon salt, or to taste. Place the dahl into a shallow bowl. Cut the naan into quarters and place to the side of the naan. Top both the naan and the dahl with fresh cilantro.

-Enjoy!

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