400 g wheat flour
50 g Agrain® 01 Maskmel Pilsner
1 dl lukewarm water
1 dl milk
1 whipped egg
1 dl yogurt
3 tbsp olive oil
1 teaspoon salt
1 tsp sugar
Possible nigella seeds for topping, or brush with garlic oil
4 cloves garlic, finely chopped
2 tbsp ginger, fresh, finely grated
1 chopped onion
2 tbsp olive oil
3 tsp curry
1 tbsp ground cumin
0.50 tbsp ground coriander
0.50 tsp ground cardamom
1 tsp chilli flakes
6 dl vegetable broth
300g red lentils
2 tins chopped tomatoes
2 dl Greek yogurt
1 clove garlic, pressed
0.50 tsp ground cumin
black pepper, freshly ground
Coriander or parsley
Mix water and milk and dissolve the yeast in it. Add the beaten egg. Mix the yogurt and oil and add to the dissolved yeast.
Mix wheat flour, Agrain® mask flour, salt and sugar. Add a little at a time, stir thoroughly on the mixer on level 2 for about 5 minutes. The dough should hang together but be sticky.
Let raise the fuse about 45 min under a damp cloth.
Divide the dough into 4 – 6 equal pieces, sprinkle with flour and flatten them out to naan bread on a baking pan. Remember the breads should not be particularly tall – about 0.5 cm. Brush with melted butter mixed with e.g. garlic and coriander, or salt.
Preheat the oven.
Bake for 12-15 minutes at 230C.
Heat the oil in a saucepan and add the onion, garlic and ginger. Leave to swirl for a minute, then add the spices, which are flicked for another minute.
Rinse red lentils and put them in a pan of vegetableboullion and chopped tomatoes.
Simmer under the lid on low heat for 45 minutes.
Check up on the pan occasionally so it doesn't burn, it becomes too thick in the consistency then add water.
Season with salt and pepper, a little lime/lemon.
All ingredients are mixed together and seasoned with salt and pepper
Serve your dahl with freshly baked naan bread :)