03 Dec Warming Winter Dal with Simple Naan

Dal is a fragrant and nutritious Indian stew made with lentils and spices and in this case, a couple extra root veggies. It is so comforting and warming in the cold months. The butter and coconut milk make the dish luxuriously rich without leaving you feel ‘heavy’. This recipe is loaded with aroma from combining curry, a pinch of cayenne and garam masala. Dal is the most delicious way to get in lentils, which contain an abundance of nutrients, fibre and iron. This dish may be eaten alone as a thick stew or over a bed of rice. Traditionally, it would be eaten with naan, a delicious pliable flat bread from India. This can take time so I included a 3-ingredient, gluten free version that only takes minutes and is great for sopping up the goodness. Enjoy!

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Warming Winter Dal with simple naan

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Course

Main Dish

Cuisine

Gluten free, Vegetarian

Season

Autumn, Winter

Servings

MetricUS Imperial

Ingredients

• 1.5 cups red lentils
• 1 28 oz can diced tomatoes
• 2 TBSP tomato paste
• 1 large yellow onion diced finely
• 2 cloves garlic diced finely
• 2 large carrots peeled and diced
• 2 large potatoes diced
• 4 TBSP grass fed organic butter
• 1 14 oz can full fat coconut milk
• 5 cups vegetable stock
• 2 inch piece ginger crushed or diced finely
• 1 tsp sea salt more or less to taste
• 2 TBSP curry powder
• 2 tsp garam masala
• 1/2 tsp cayenne powder optional
• 1/2 juice of lemon
• 1 dollop organic greek plain yogurt optional

Simple Naan

• 1 cup full fat coconut milk
• 1/2 cup almond flour
• 1/2 cup tapioca flour
• 1/2 tsp sea salt

Course Main Dish Cuisine Gluten free, Vegetarian Season Autumn, Winter Servings MetricUS Imperial Ingredients 1.5 cups red lentils 1 28 oz can diced tomatoes 2 TBSP tomato paste 1 large yellow onion diced finely 2 cloves garlic diced finely 2 large carrots peeled and diced 2 large potatoes diced 4 TBSP grass fed organic butter 1 14 oz can full fat coconut milk 5 cups vegetable stock 2 inch piece ginger crushed or diced finely 1 tsp sea salt more or less to taste 2 TBSP curry powder 2 tsp garam masala 1/2 tsp cayenne powder optional 1/2 juice of lemon 1 dollop organic greek plain yogurt optional Simple Naan 1 cup full fat coconut milk 1/2 cup almond flour 1/2 cup tapioca flour 1/2 tsp sea salt

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Instructions

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.