I felt like cooking today. Like for real cooking. We have a lot of lentil at home so I looked up lentil based foods and the curries sounded so good! That lead me to wonder how easy is it to make homemade Naan… Answer: super easy.
Red Lentil Curry
Feeds: 4 people
- 3 tbsp oil
- 2 tbsp chopped, fresh ginger
- 2 cloves garlic, chopped
- 1 medium yellow onion
- 1 tbsp curry powder
- 1/2 tbsp cumin power
- 1 large potato, peeled and cut into small cubes
- 1 cup red lentils
- 4 cups chicken broth
- I used 4 cups of water and one chicken bouillon cube
- 3/4 tsp salt
- 1/4 tsp black pepper
- Heat oil in a large pan over medium-high heat.
- Add ginger, onion, & garlic. Stir frequently- 2 to 3 minutes.
- Stir in curry and cumin powder.
- Add lentils, potatoes, broth, salt and black pepper. Stir.
- Bring to a boil, reduce heat, and let simmer while stirring occasionally- 15 to 20 minutes.
It’s crazy that something this simple tastes so good. And it was completed within 30 minutes- 20 of which was left to simmer on it’s own.
I had some rice leftover from the night before. I warmed it up and prepared it with the curry and Naan.
Serving size: 4 pieces
- 1 1/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 3 tbsp + 1 tsp milk (50ml)
- 2 tbsp butter
- 1/2 cup plain yogurt
- Mix flour, baking powder, sugar, and salt in a bowl.
- In a small saucepan heat milk and butter until the butter has melted. Let milk cool down slightly before moving to the next step.
- In a big bowl, add yogurt and stir in the warm milk+butter mixture until smooth.
- Gradually add the dry ingredients into the yogurt mixture and stir well with a spoon until all ingredients come together. I slowly added about 1/2 cup (dry ingredients) at a time and stirred thoroughly before adding more.
- With your hands, knead until dough becomes smooth. First knead in the bowl; when dough becomes more together, knead on a slightly floured surface. Add flour if dough is still really sticky.
- Let dough rest for a minimum of 30 mins in the bowl, covered with a kitchen towel. You can leave it for longer than 30 mins; the longer it rests, the softer it gets and the easier to roll out.
- Roll dough into a ball. Cut into 4 equal parts. Roll each part into a ball.
- One ball at a time, roll out while rotating and flipping over occasionally. Sprinkle with flour every once in a while so as to avoid sticking to your rolling pin or surface.
- Preheat pan to medium-high heat. Don’t add oil!
- Slap the dough between your hands to remove extra flour & put it onto the pan. Cook until bubbles have formed on the top and the bottom is colored. Flip and cook the other side until done- 1 minute.
Note: Leaving the cooked Naans in a kitchen towel while cooking the rest will make them soft. If you would like, you can brush melted butter or rub garlic halves first then butter for added taste.
This was a lot easier that I thought! This is something where I could make the dough earlier in the day and then cook it whenever I want since it only takes a few minutes.
This made for a very flavorful and easy dinner. The curry with the plain white rice and Naan was the perfect combination.
Hope ya’ll enjoyed! Let me know if you end up making it & how it turns out