If you’re looking for a delicious and healthy meal that’s also easy on the wallet, this Lentil & Chickpea Dahl with Mini Naan is the answer! The dahl is packed with flavor from spices like cumin, garam masala, and turmeric, while the mini naans add a soft, chewy texture that makes this dish even more irresistible. Plus, it’s veggie-based, making it a great choice for plant-based eaters, and it’s super budget-friendly so you can enjoy a hearty meal without breaking the bank! Let’s dive into the recipe and explore how you can recreate this in your kitchen!
Method
Lentils First
Begin by boiling the red lentils if you’re using packet lentils. Pour the lentils into a saucepan, add water, and bring it to a boil. Let them cook for about 10 minutes until they are tender and fully cooked. This step ensures the lentils are soft enough to blend seamlessly into the dahl.
Sauté the Base
While the lentils are boiling, heat a large frying pan on medium heat. Add a little oil and fry your chopped onion until it softens and turns translucent. This should take around 5 minutes. Once the onions are softened, stir in the tomato purée and all the spices cumin, garam masala, turmeric, curry powder, and ground coriander. Let the spices cook for a minute or two to release their full flavor and aroma. This process helps to build the flavorful base for your dahl.
Add Lentils and More
After the lentils are cooked, add them to the frying pan with the sautéed onions and spices. Then, toss in the chickpeas, tinned tomatoes, and coconut milk. Stir everything together until the ingredients are well combined. The coconut milk will give the dish a creamy texture while the tomatoes add a tangy richness to the flavor profile.
Simmer
Once all the ingredients are combined, reduce the heat and let the mixture simmer. Allow the dahl to cook on low heat for about 15-20 minutes. During this time, the flavors will meld together, and the dahl will thicken. Stir occasionally to prevent any sticking to the bottom of the pan. If the mixture gets too thick, you can add a splash of water to adjust the consistency.
Spinach Finish
Once the dahl has reached the desired thickness and the flavors are rich, remove the pan from the heat. Stir in the fresh spinach, a handful at a time, letting it wilt into the dahl. The spinach will add a burst of color and a slight freshness to the dish, balancing the richness of the coconut milk and spices.
Prepare the Naan Dough
In a separate bowl, mix the self-raising flour, yogurt, and honey together. Stir until a dough forms. The dough should be soft and slightly sticky but manageable. If it’s too sticky, you can add a little more flour, but be careful not to add too much as this can affect the texture of the naan.
Knead the Dough
Tip the dough onto a flour-dusted surface. Knead it for about 2-3 minutes until it becomes smooth and elastic. This step is essential for developing the right texture in the naan. Once the dough is kneaded, divide it into two equal portions.
Shape the Naans
Take each portion of dough and roll it into a ball. Then, using a rolling pin, roll each ball into an oval or circular shape. Try to keep the thickness uniform, but don’t worry if the shape isn’t perfect naans don’t need to be perfect circles!
Cook the Naans
Heat a frying pan over medium-high heat. Once the pan is hot, place the naan in the pan and cook for 2-3 minutes on one side, or until you see bubbles starting to form. Flip the naan over and cook the other side for another 2-3 minutes until golden brown. The pan should be hot enough to cook the naan quickly but not too hot that it burns before cooking through.
Necessary Tools
- A saucepan for boiling lentils
- A frying pan for cooking the naan
- A spoon for stirring
- A bowl for mixing the naan dough
- A rolling pin for shaping the naans
- A measuring cup/spoon for ingredients
Lentil & Chickpea Dahl with Mini Naan: A Flavour-Packed, Budget-Friendly Meal!
Cuisine: IndianDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
For the Dahl
120g red lentils
2 tbsp tomato purée
1 tsp each turmeric, cumin, garam masala, curry powder
1/2 tsp ground coriander
1 tin of chickpeas
1 tin of tomatoes
1 tin of coconut milk
3 handfuls of spinach
For the Mini Naans
110g self-raising flour
100g yogurt
1/2 tsp honey
Directions
- Lentils First If you’re using packet lentils, start by boiling them for 10 minutes.
Sauté the Base Heat a pan and fry your chopped onion until it softens. Once softened, stir in the tomato purée and spices.
Add Lentils and More Toss in the boiled lentils, chickpeas, tinned tomatoes, and coconut milk. Give everything a good stir to combine.
Simmer Let the mixture simmer on low heat for 15-20 minutes until it thickens.
Spinach Finish After removing the dahl from the heat, stir in the fresh spinach until wilted. - For the Naan
In a bowl, mix together the self-raising flour, yogurt, and honey until a dough forms.
Tip the dough onto a flour-dusted surface and knead it until smooth.
Divide the dough into two portions, then roll each into an oval shape.
Heat a frying pan on medium-high and cook the naan for 2-3 minutes on each side until golden and soft.
Notes
- Keep an eye on the dahl as it simmers. It can thicken quickly, so stir occasionally to prevent burning.
- When cooking the naans, make sure the pan is hot enough but not too hot, or they may burn quickly before cooking through.
- If you’re using a non-stick pan for the naan, there’s no need to use oil just dry heat works best for these soft, fluffy naans.
Serving Suggestions
- Serve with a side of steamed basmati rice or microwaveable rice for extra fluffiness.
- A dollop of yogurt or a sprinkle of fresh cilantro can elevate the dish.
- For some added heat, drizzle a bit of hot sauce on top!
Fun Fact
Did you know that lentils are one of the oldest cultivated crops? They’ve been a staple food for over 13,000 years!
Conclusion
This Lentil & Chickpea Dahl with Mini Naan is not only easy to prepare but is also a flavorful and healthy meal that can be made in just under 40 minutes. Whether you’re cooking for a family or meal prepping for the week, this dish offers a perfect balance of protein, flavor, and nutrients. Enjoy the comforting richness of the dahl combined with the fluffy homemade naans, and share it with your loved ones!
