Mixed Dahl with Herb and Garlic Naan

This recipe is originally from Mama. I first cooked this with her about 2 or 3 years ago when we had Indian themed food for the Flatrock Shed Shindig. Since then it has become one of my favourites.

The original recipe uses Toor dhal, Masoor dhal and Moong dhal. As these can be difficult to find in a hurry I generally substitute these with red lentils and yellow split peas (which need soaking and cooking beforehand).

For the dhal you will need:
2 cups red lentils

2 cups cooked yellow split peas

2 medium onions

4 cloves of garlic

1 Tbsp fresh ginger

2 -3 tsp black mustard seeds

1/2 - 1 tsp kalonji (black onion seeds)

2 Tbsp ground cumin

1 Tbsp ground coriander

2 tsp turmeric

1 chilli

800 g crushed tomatoes

vegetable stock

In a large pan, gently heat ghee (or butter and oil) add the onion and slowly caramelise.
Add the garlic, ginger and chilli. When these soften push to the side of the pan and add the mustard and kalonji seeds, gently cooking until they start to pop.

Add the ground spiced, stirring until aromatic.

Add the dhal, tomato and stock (I use water and mixture of massel chicken and vegetable stock powder. Massel powders are vegetarian for those of you that may be concerned about that).

Combine the ingredients well and simmer, covered for around 30 minutes - stirring frequently.

You will need to use about 3 cups of water - but keep an eye on it as you may need to add some more.

For the naan I used plain flour, water, oil, salt, yeast, fresh coriander, garlic and a little bit of fresh ginger. I cheated a little and used my (actually Mama's) breadmaker to make the dough before I then cut into small sections, rolled out and fried on the stove at quite a low heat.

Serve the dhal with natural yogurt, hot mango chutney (or sweet if you prefer) and fresh coriander.

For me, I think it's the naan, yogurt and hot chutney that really makes this a super delicious meal...