Green Lentil Dal with Quick Naan Breads
This green lentil dal with quick naan breads recipe is a hearty and flavourful Indian-inspired meal. Packed with protein and spices, it’s perfect for weeknight dinners or meal prep!
Equipment
Ingredients
For the green lentil dal:
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 1 onion roughly chopped
- 2 cloves garlic crushed
- 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 400 g (28 oz) tins green lentils drained and rinsed
- 2 x 400 g (28 oz) tins chopped tomatoes
- 1 vegetable stock cube crumbled (a stock pot will work too)
- 400 ml cold water
- 25 g (1 ½ cups) fresh coriander roughly chopped
- a handful of spinach (optional)
- mango chutney to serve
For the quick naan breads:
- 300 g (2 ½ cups) self-raising flour plus extra for dusting
- 0.75 tsp sea salt
- 2 tbsp sesame seeds
- 175 g (¾ cup) fat free Greek style plain yoghurt
- 75 ml cold water
- 1 tbsp rapeseed oil
Instructions
- For the dal, heat the oil in a large saucepan 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 cold water and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Optional - before switching the heat off, add a handful of spinach and stir until wilted.
- Meanwhile, make the naan breads - 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 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 into 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 5mm thick circles.
- Put the oven on at a low setting. Heat 1 tsp 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 the oven.
- Add the coriander to the dal and stir. Serve with the naan bread and some mango chutney – yum, it's really delicious!
Notes
- Gluten-free option - replace the homemade naan with gluten-free flatbreads or serve the dal over rice.
- Naan add-ins - try mixing in chopped garlic, herbs or nigella seeds into the naan dough for added flavour.
- This green lentil dal with quick naan breads recipe is easily adapted if you're cooking for less or more people.
Nutrition
Calories: 459kcal | Carbohydrates: 74g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 819mg | Potassium: 932mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1047IU | Vitamin C: 19mg | Calcium: 163mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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