Preparation time:
2 hours
Skill level:
Intermediate
Amount:
4 people
Naan bread:
400 g wheat flour
50 g Agrain® 01 Pilsner Super Grain Flour
25 g fresh yeast
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
Dahl:
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 of chopped tomatoes
Yogurt Dressing:
2 dl greek yogurt
1 clove garlic, pressed
0.50 tsp ground cumin
Salt
Black pepper, freshly ground
Topping:
Coriander or parsley
Naanbread
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® Super Grain 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 be firm, but sticky.
Let it rise for about 45 min under a damp tea towel.
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 230 degrees.
Dahl
Heat the oil in a saucepan and add the onion, garlic and ginger. Leave to swirl for a minute, then add the spices. Let it fry for another minute.
Rinse red lentils and put them in a pan with a vegetable broth and chopped tomatoes.
Let i simmer under a lid on low heat for 45 minutes.
Check up on the pan occasionally so it doesn't burn. If it becomes too thick, add water.
Season with salt and pepper, and possibily a little lime or lemon.
Dressing
All ingredients are mixed together and seasoned with salt and pepper
Serve your dahl with freshly baked naan bread :)
NOTE. Nutritional information applies to naan bread only.
