Vegan Coconut Dal with Homemade Garlic Naan
Ingredients:
For the Dal:
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Garlic Naan:
- 2 cups all-purpose flour (or whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened coconut yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Directions:
Dal:
1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, and ginger until softened. Add turmeric, cumin, and garam masala, stirring until fragrant.
2. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in coconut milk, season with salt and pepper, and simmer for an additional 5 minutes.
Garlic Naan:
1. In a bowl, mix flour, baking powder, and salt. Stir in coconut yogurt and olive oil until a dough forms.
2. Divide the dough into small balls and roll into flat circles.
3. Heat a skillet over medium heat and cook each naan for 2-3 minutes on each side. Brush with minced garlic and olive oil before serving.
Recipe Information: Prep time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes | 360 calories | Serves 4