• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Blogs
  • Recipes
    • Beef
    • Bread
    • Breakfast
    • Chicken and Turkey
    • Fish
    • Lamb
    • Mains
    • Pasta
    • Pizza
    • Pork
    • Rice
    • Side Dishes
    • Snacks
    • Soups
    • Starters
  • Thermomix
Home » Recipes » Green Lentil Dal with Quick Naan Breads

Green Lentil Dal with Quick Naan Breads

30 June 2020 by Deborah Leave a Comment

Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan Breads

This green lentil dal with quick naan bread is so yum!   It really is a quick and easy meal to make in under an hour, especially as it’s tinned green lentils that are used for the dal.   We both love lentils and naan bread, so to be able to make this for a mid-week meal so quickly and to have leftovers for lunch or another evening meal is great.   

I’ve made a couple of different dals before, using red lentils, however, I’d been in the supermarket and was stocking up on different cans of beans and spotted the cans of green lentils too.   I decided I’d take a couple to try out as I’d seen a few recipes where they were used…pasta dishes and salads.

David did some ‘googling’ and found this recipe on the BBC food website, which we’ve adapted ever so slightly.

Enjoy it as a meal on its own or as part of a bigger selection of Indian dishes.

Try it out…you won’t be disappointed!

Other Recipes

You might like to try:

  • quick lamb dhansak (thermomix)
  • kedgeree
  • red lentil and chicken curry

Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan Breads

Ingredients

For the green lentil dal:

  • 1 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 2 garlic cloves finely grated
  • 1 tsp dried red chilli flakes
  • 1 onion roughly chopped
  • 5 cm piece fresh root ginger peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 5 tsp ground turmeric
  • 5 tsp sea salt
  • 2 x 400g cans green lentils drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 1 vegetable stock cube crumbled (a stock pot will work too)
  • 25g fresh coriander roughly chopped
  • handful of spinach (optional)
  • mango chutney to serve

For the quick naan breads:

  • 300g self-raising flour plus extra for dusting
  • 0.75 tsp sea salt
  • 2 tbsp sesame seeds
  • 175g fat free Greek style plain yogurt
  • 1 tbsp rapeseed oil

  

Instructions

  1. For the dal, heat the oil in a sauté 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.
  2. Add the onion and cook for 2 to 3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.
  3. Then add the lentils, tomatoes, stock cube or pot and 400ml of water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes.
  4. Optional – before switching the heat off add a handful of spinach and stir until wilted. We added this as we had a small amount of spinach left in a bag in the fridge.
  5. Meanwhile, for the naan bread, put the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yogurt and 75ml of cold water. Mix together to form a soft dough.
  6. Put the dough onto a lightly floured work surface and knead for 1 to 2 minutes, or until it forms a smooth dough. Divide it into 6 pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll them out to 5 mm thick circles.
  7. Heat 1 teaspoon of the oil in a large frying pan over a medium to high heat. Add 2 of the naan circles and cook them for 1 to 2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining naans, keeping the cooked naans warm in a very low oven.
  8. Add the coriander to the dal and stir. Serve with the naan bread and some spicy mango chutney – yum, this is really delicious!

Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan Breads

Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan Breads

Green Lentil Dal with Quick Naan Breads

Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan BreadsDeborah
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

For the green lentil dal:

  • 1 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 2 garlic cloves finely grated
  • 1 tsp dried red chilli flakes
  • 1 onion roughly chopped
  • 5 cm piece fresh root ginger peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground turmeric
  • 0.5 tsp sea salt
  • 2 x 400g cans green lentils drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 1 vegetable stock cube crumbled (a stock pot will work too)
  • 25 g fresh coriander roughly chopped
  • handful of spinach optional
  • mango chutney to serve

For the quick naan breads:

  • 300g self-raising flour plus extra for dusting
  • 0.75 tsp sea salt
  • 2 tbsp sesame seeds
  • 175g fat free Greek style plain yoghurt
  • 1 tbsp rapeseed oil

Instructions
 

  • For the dal, heat the oil in a sauté 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.
  • Add the onion and cook for 2 to 3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute.
  • Then add the lentils, tomatoes, stock cube or pot and 400ml of water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes.
  • Optional - before switching the heat off add a handful of spinach and stir until wilted. We added this as we had a small amount of spinach left in a bag in the fridge.
  • Meanwhile, for the naan bread, put the flour, salt, and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yogurt and 75ml of cold water. Mix together to form a soft dough.
  • Put the dough onto a lightly floured work surface and knead for 1 to 2 minutes, or until it forms a smooth dough. Divide it into 6 pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll them out to 5 mm thick circles.
  • Heat 1 teaspoon of the oil in a large frying pan over a medium to high heat. Add 2 of the naan circles and cook them for 1 to 2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining naans, keeping the cooked naans warm in a very low oven.
  • Add the coriander to the dal and stir. Serve with the naan bread and some spicy mango chutney – yum, this is really delicious!

Notes

You might like to try:
  • quick lamb dhansak (thermomix)
  • kedgeree
  • red lentil and chicken curry
Liked it? Take a second to support us on Patreon!
Green Lentil Dal with Quick Naan Breads, Green Lentil Dal with Quick Naan Breads

Filed Under: Bread, Mains, Recipes, Side Dishes Tagged With: bread, daal, dahl, dal, green lentils, Indian, lentils, naan, tomatoes

Previous Post: « Roast Veg
Next Post: Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn…plus Pico de Gallo Salsa »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Instagram
Facebook
fb-share-icon
Twitter
Follow Me
Tweet
Pinterest
Pinterest
fb-share-icon
Follow by Email

Categories

Soup Season

Top Posts & Pages

Whisky Sauce (Thermomix)
Smoked Salmon and Prawn Risotto
Chicken Balmoral with Whisky Sauce
Carrot and Swede Mash (Thermomix)
Easy Bollito Misto
Spicy Sausage Rice
Chicken and Chorizo Jambalaya
Creamy Chicken, Gammon and Leek Pie
Butter Chicken (Thermomix)
Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn...plus Pico de Gallo Salsa

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.