Name: Lentil Dal with Naan
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cup red lentils; 1 large yellow onion; 4 clove garlic; 2 tbsp fresh ginger; 1 whole serrano chile; 2 medium tomato; 1 can coconut milk; 3 cup vegetable broth; 1 tsp cumin seeds; 1 tsp turmeric; 0.5 tsp coriander powder; 0.5 tsp garam masala; 2 tbsp ghee; 0.25 cup fresh cilantro; 1 whole lime; 2.5 cup all-purpose flour; 0.5 cup plain yogurt; 1.5 tsp baking powder; 0.75 tsp fine sea salt; 0.75 cup water; 2 tbsp butter

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520 cal18g protein72g carbs14g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

+1 · garam masala

Lentil Dal with Naan

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Vegetarian50 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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red lentils1.5 cups

yellow oniondiced1 large

garlicminced4 cloves

fresh gingerminced2 tbsp

serrano chilesliced1 whole

tomatodiced2 medium

coconut milk1 can

vegetable broth3 cups

cumin seeds1 tsp

turmeric1 tsp

coriander powder0.5 tsp

garam masala0.5 tsp

ghee2 tbsp

fresh cilantroGarnishchopped0.25 cups

lime1 whole

all-purpose flour2.5 cups

plain yogurt0.5 cups

baking powder1.5 tsp

fine sea salt0.75 tsp

water0.75 cups

butter2 tbsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Make the naan dough: mix flour, baking powder, and salt in a bowl. Add yogurt and water, stir until a shaggy dough forms. Knead for 2 minutes until smooth. Cover and set aside.

2Heat 1 tbsp ghee in a large pot over medium heat. Add cumin seeds and let them crackle for 30 seconds, then add diced onion and cook until soft, about 5 minutes.

3Stir in minced garlic, ginger, and sliced serrano chile. Cook for 1 minute until fragrant.

4Add turmeric, coriander, and garam masala. Stir constantly for 30 seconds.

5Pour in red lentils, diced tomato, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and the dal is creamy. Season with salt and a squeeze of lime juice.

6While the dal cooks, divide naan dough into 4 equal balls. Let rest for 10 minutes, then roll each ball into a thin oval, about 0.25 inch thick.

7Heat a cast iron skillet over medium-high heat. Working in batches, cook each naan for 2–3 minutes per side until golden and puffed. Brush with melted butter.

8Ladle dal into bowls, drizzle with remaining ghee, garnish with fresh cilantro, and serve with warm naan.