Warming Winter Dal with simple naan
Simple Naan
  1. Saute onions with 2 TBSP of the butter in a big pot, over medium high heat. After the onions are translucent (a couple minutes) add the garlic and ginger for another couple of minutes, stirring constantly to prevent burning. Add the curry and cayenne and let them soak into the onions, garlic and ginger for a couple more minutes.
  2. Now you can add almost all of the ingredients: tomatoes with their juices, tomato paste, vegetable stock, coconut milk and lentils. Let the mixture come to a heavy simmer, then readuce the heat, put the lid on and let simmer or 1/2 hour or until the liquid is absorbed.
  3. Once the stew is at your desired thickness, add in the lemon juice, garam masala and salt to taste along with the last 2 TBSP of butter.

    This makes a generous batch, so feel free to freeze a portion or give some away! This will last a week in the fridge.

Simple Naan
  1. Heat a cast iron skillet or frying pan of choice to medium heat. I use Avocado spray to lightly coat the pan.

    Mix the 3 ingredients plus salt in a medium bowl with a spoon or whisk.

    Once smooth and the pan is ready, drop 1/3 cup full of the batter into the pan. Let it cook for a couple minutes on each side. It should be easy to flip, but if it isn’t, add more oil to the pan. These cook faster than pancakes and won’t necessarily bubble as an indication to flip them over. Every pan heats differently so if they are still pale after a couple minutes, increase the heat, or decrease the heat if they start to go black.