Weekend Cuisine: Naan bread and Creamy Lentils.

It’s the weekend, the weather is not all that and your favorite Indian restaurant is still closed. Fret not! Here is another comfort food recipe you can try out that will please your taste buds!

I used brown lentils, I like their earthy taste and they go well with many dishes. rice, chapati, naan even potatoes and coconut too. We call them ‘ndengu kamande’ back home. They are loved by many as they are versatile, cheap, easily available and you do not have to spend hours sorting or soaking them as they also cook quite fast.

First, boil your lentils until ready. About 25 minutes on the stove top. I overdid mine a little bit. Do not get distracted people!

Heat 3 tbsp of ghee in a pan, add some cumin seeds, bay leaf and a cinnamon stick, do not let them burn please.
Next add your two grated onions. Once soft, add 1 tbsp of ginger garlic paste, some ground coriander seeds about a tsp, and mix well till the raw smell goes away.

You can now add your ground spices here. Other that usual salt and pepper, I added a teaspoon of dhana jeera powder, 1/4 tsp of ground turmeric, and a tsp of garam masala. Reduce heat and mix well so they do not burn. Add your chopped tomatoes and mix well and cover. Let them cook till a mushy paste. Then add your lentils, some butter, some water to cover and let simmer for an hour on low heat.

Let them cook low and slow. It takes time; that is why it is perfect for weekend cooking.

As the lentils cook, you can get started on your naan bread. I used this recipe from Food Wishes on YouTube.

The kids were quite happy to help in rolling and brushing the butter on the naan.

Because I love potatoes too much, I decided to make some fenugreek potatoes on the side.

Ingredients for the potato side dish.
Peel, chop and boil your potatoes with some salt, and a touch of turmeric and garlic powder.
Heat some oil in a pan, add some cumin seeds, once they sputter, add your finely chopped onion and mix well. Add your now cooled potatoes and mix well. Remember to check on your seasoning.
Add a tbsp of kasuri methi (dry crushed fenugreek leaves) and now ready to serve. I like mine a bit browned. Garnish with the chopped coriander.

Back to our curry, do not neglect it, keep checking to make sure it doesn’t not burn at the bottom. Check on seasoning then add some full cream, or natural yoghurt, about 3 tbsp, fold well and switch off the heat. Garnish with coriander.

Doesn’t it look luscious?

This is one decadent meal that will have you licking your fingers!

Final plate: Creamy lentil curry, garlic naan and fenugreek potatoes.

2 thoughts on “Weekend Cuisine: Naan bread and Creamy Lentils.

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