Urad Dal
Ingredients
- Urad dal – 1 cup, soaked
- Garlic – 3 cloves, minced
- Tomato – 1, chopped
- Cumin – 1 tsp
- Turmeric – 1/2 tsp
- Oil or ghee – 2 tbsp
- Water – 3 cups
- Salt – as needed
How to cook
- Simmer the dal with water and turmeric for 30 minutes until soft.
- Fry the garlic in oil, add cumin and tomato and cook until soft.
- Stir into the dal and add salt.
Toor Dal
Ingredients
- Toor dal – 1 cup, rinsed
- Carrot and peas – 1/2 cup
- Turmeric – 1 tsp
- Mustard seeds – 1 tsp
- Oil – 2 tbsp
- Water – 3 cups
- Salt – as needed
How to cook
- Simmer the dal with the vegetables and turmeric for 25 minutes.
- Fry the mustard seeds in hot oil and stir in.
- Add salt.
Garlic Naan
Ingredients
- All-purpose flour (maida) – 2 cups
- Instant yeast – 1 tsp
- Sugar – 1 tsp
- Salt – 1/2 tsp
- Plain yogurt – 1/4 cup
- Warm water or milk – 1/2 cup, as needed
- Oil – 1 tbsp
- Garlic – 4 cloves, finely chopped
- Butter or ghee – 2 tbsp, melted
- Fresh coriander – 2 tbsp, chopped
How to cook
- Mix the yeast, sugar and warm water. Leave for 10 minutes until foamy.
- Mix the flour and salt. Add the yogurt, oil and the yeast mixture. Knead for 8 minutes into a soft dough.
- Cover and rest for 1 hour until doubled.
- Divide into 6 balls. Roll each into an oval about 1/4 inch thick.
- Press the chopped garlic and coriander onto one side.
- Heat a heavy pan on high. Place the naan garlic-side up, cover and cook for 2 minutes until bubbles form.
- Flip and cook the other side for 1 minute, or hold the garlic side over a flame for a few seconds to char.
- Brush with melted butter or ghee.
Serving: Serve both dals in small bowls with warm garlic naan.