Details
15 min
10-15 min
vegan
(Wilhelm Studio)
Method
In a bowl, knead flour, baking powder, dry yeast, yogurt, milk, and a pinch of salt into a smooth dough. Cover the Naan dough with a kitchen towel and set aside.
Heat some oil in a pot over medium heat, sauté onion and garlic for about 2 minutes. Then add ginger and all other spices. Add red lentils, continue to sauté, and deglaze with vegetable broth. Let it simmer over medium heat for about 10 minutes.
In the meantime, cook the rice according to package instructions.
Divide the Naan dough into 6 pieces and shape each into flatbreads about 0.5 cm thick between your hands. Fry each side for about 2 minutes. Once everything is cooked through, add coconut milk and tomato sauce and simmer for another 5 minutes. Remove from heat.
Serve the Dal with rice and Naan, garnish with fresh coriander as desired.
Ingredients
- 1 onion, diced
- 2 cloves of garlic, finely chopped
- Ginger, thumb-sized, finely chopped
- 2 tbsp Rapunzel virgin coconut oil
- 250 g Rapunzel red lentils
- 200 g Rapunzel pizza tomatoes
or Rapunzel passata - 500 ml Rapunzel clear soup, yeast-free
- 200 ml Rapunzel coconut milk
- 1 tsp Rapunzel coconut blossom sugar
- 200 g Rapunzel Himalayan basmati rice, white
- A splash of Rapunzel condimento bianco
- 1 tsp turmeric, ground
- 1 tsp cumin, ground
- 1 tsp sweet paprika
- 1 tsp Rapunzel sea salt, Atlantic
- 1 tsp coriander, ground
- 1 tsp curry powder
or plant-based drink
or soy yogurt as an alternative
