little india

LENTIL DHAL

• 2 tbsp coconut oil
• 1 tbsp ground cumin seeds
• 1 tbsp ground coriander seeds
• 3 garlic cloves, chopped
• 1 tin crushed tomatoes
• 2 tbsp ginger, grated
• 1 tbsp ground turmeric
• 2 tsp salt
• 400g / 14oz tin brown lentils
• 1 tin coconut milk
• 250g / 8.8oz cherry tomatoes
• 1 cup coriander, chopped

1. Heat coconut oil in a large pan over medium–high heat.

2. Add cumin and coriander seeds, and toast until they start to brown—about 45 seconds.

3. Add garlic and cook for about 2 minutes.

4. Pop in crushed tomatoes, ginger, turmeric and salt, and cook for 5 minutes, stirring occasionally.

6. Add lentils, coconut milk and cherry tomatoes, and bring back to a simmer.

7. Remove from heat and stir through coriander.

NAAN

Makes 8

• 1 tsp sugar• 1/2 cup warm water• 2 1/2 tsp active dry yeast• 2 1/4 cups plain flour• 1/2• 1 tbsp oil• oil, for greasing pan• 3 tbsp salted butter, melted