Warm Lentil Dal with Naan and Rice

Details

15 min

10-15 min

vegan

Justina
(Wilhelm Studio)

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

For the naan bread:

1 tsp Rapunzel dry yeast

A pinch of Rapunzel Cristallino cane sugar

100 ml lukewarm milk
or plant-based drink

250 g flour

100 g natural yogurt,
or soy yogurt as an alternative

A pinch of Rapunzel sea salt, Atlantic

½ tsp cream of tartar baking powder

Details

15 min

10-15 min

vegan

Justina
(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.