recipe

Indian Comfort: Spiced Red Lentil Dahl with Garlic Naan

5 min read

Hello lovely readers,

Today, I have a dish that’s sure to warm your hearts and bellies: Spiced Red Lentil Dahl with Garlic Naan. In the midst of our busy lives, it’s important to find a moment of comfort, and what better way to do that than with a bowl of creamy, spiced goodness paired with freshly made, fluffy naan?

As someone who enjoys cooking with a diverse palette of flavors, I’ve always been drawn to the beautiful simplicity and depth of Indian cuisine. The rich spices and hearty ingredients often translate into heartwarming meals that transport you straight to the vibrant streets of India. Plus, the aroma that fills your kitchen while cooking is absolutely divine!

This recipe is special for a couple of reasons. Firstly, lentils are an excellent source of protein and pack a nutritional punch, making this dish not just delicious but also wholesome. Secondly, making naan from scratch might sound intimidating, but trust me, it’s easier than you think and incredibly rewarding. Imagine pulling apart that warm, garlicky bread and dipping it into a rich bowl of dahl—pure bliss!

Let’s get started with the dahl. Red lentils are a fantastic base; they cook quickly and absorb flavors beautifully. The sautéed onions, garlic, and ginger form a fragrant foundation, while the mix of turmeric, cumin, coriander, garam masala, and chili powder create an aromatic symphony.

While the dahl simmers to perfection, we’ll turn our attention to the naan. There’s something magical about watching dough rise, knowing that soon it will transform into pillowy bread. The key is letting it rest and rise thoroughly, which gives you time to relax, maybe even enjoy a cuppa. Once the dough is ready, a hot skillet does the rest. Brushing the naans with garlic butter as they sizzle is the pièce de résistance, filling your kitchen with an inviting scent.

Trust me, making garlic naan at home will spoil you for the store-bought versions forever. You’ll love the touch of fresh parsley or coriander, adding a pop of color and freshness.

So why not treat yourself and your loved ones to this Indian comfort food tonight? It’s a dish that not only tastes incredible but brings a sense of warmth and satisfaction, knowing you’ve created something truly delightful from scratch.

As always, I’d love to hear how your cooking adventure goes. Drop a comment below or share your photos on social media—tag me so I can see your fantastic creations! Until next time, happy cooking!

Cheers,
Al

Ingredients

  • For the Dahl:
    • 200g red lentils
    • 1 liter water
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 2 medium tomatoes, chopped
    • 1 tsp ground turmeric
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp garam masala
    • 1/2 tsp chili powder
    • 2 tbsp vegetable oil
    • Salt to taste
    • Fresh coriander leaves for garnish
    • Lemon wedges for serving
  • For the Garlic Naan:
    • 200g plain flour
    • 2g instant yeast
    • 1 tsp sugar
    • 1/2 tsp salt
    • 2 tbsp plain yogurt
    • 2 tbsp vegetable oil
    • 80ml warm water
    • 2 cloves garlic, finely minced
    • 2 tbsp melted butter
    • Fresh parsley or coriander for garnish

Method

Method

For the Dahl:

  1. Rinse the red lentils thoroughly under cold water until the water runs clear.
  2. In a large pot, combine the lentils and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the lentils are soft and mushy.
  3. While the lentils are cooking, heat the vegetable oil in a separate pan over medium heat.
  4. Add the chopped onion and sauté for 5-7 minutes, until translucent.
  5. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
  6. Stir in the chopped tomatoes and cook for 5 minutes, until they begin to break down.
  7. Add the turmeric, cumin, coriander, garam masala, and chili powder, stirring to combine. Cook for another minute.
  8. Transfer the cooked lentils to the pan with the onion-tomato mixture. Stir everything together and simmer for another 10 minutes. Add salt to taste.
  9. Finish with a garnish of fresh coriander leaves and a squeeze of lemon juice.

For the Garlic Naan:

  1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
  2. Add the plain yogurt and vegetable oil, and mix well.
  3. Gradually add the warm water, mixing until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  5. Preheat a heavy skillet or griddle over medium-high heat.
  6. Divide the dough into 4-6 equal portions and roll each portion into a ball. Flatten each ball into an oval shape about 1/4-inch thick.
  7. Mix the minced garlic with the melted butter. Brush the garlic butter mix over the surface of each naan.
  8. Place the naans on the hot skillet, one at a time, cooking for 2-3 minutes on each side until golden brown and puffed up.
  9. Remove from the skillet and brush with any remaining garlic butter. Garnish with fresh parsley or coriander.

To Serve:

  1. Serve the spiced red lentil dahl hot, accompanied by the freshly made garlic naan. Enjoy!

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