It’s getting cold, I can still eat Indian food without getting heartburn (ahh but for how long? This pregnancy is a game of Russian Roulette) and damn do I love some dhal-type lentil-type curry-type things.
I WOULD make naan if I thought about it that much in advance, and I probably WOULD use this recipe of Cat Beloverly’s.
Mostly I just get busy with a packet of pappadums and spend half my time wishing I’d thought about naan that much in advance. The trouble with my meal plans is that it’s a guide – there’s no particular day set out, so I look at the five dinners and decide which one I want to make. At about 5pm. And I’m either too tired to bother with the handmaking of the naan, or there’s no time to let the dough rest.
Well, no more. I’m bringing sexynaan back.
Wouldn’t you love a hot, garlicky, soft and chewy bit of bread-type stuff to dip into that pot of spicy goodness? Of course you do. I’m an idiot. And that eggplant pickle you see on there was fricken delicious and I’m making that myself next time too.
This is one of those times when I post a recipe but I haven’t made it in a while and the posting makes me want it and I’m hungry and it’s almost lunchtime and there’s no curry to be had and my panda gets exceedingly sad and I eat something because I’m hungry but it’s not the same and I end up getting the ingredients on the way home and making it on the spot. And then wondering for hours later if it will give me heartburn.Print
- 1 onion, peeled and chopped
- 4 cloves garlic, minced
- 1 knob fresh ginger, peeled and grated
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1/2 tsp mustard seeds
- 3 cardamom pods
- 1 cinnamon stick
- chilli powder to taste
- 1 cup red lentils
- 1 tin tomatoes
- 3 cups stock or water
coriander for the top is also pretty damn important.
Saute the onion, garlic and ginger gently over a medium heat in plenty of oil until translucent.
Add all the dry spices and fry 1 minute until their fragrance is released.
Add the lentils, tomatoes, and stock or water. You could also add veggies or a potato here – its up to you!
Simmer until the lentils are soft. Check for seasoning, you will need a lot less salt if you have used stock.
Serve with your favourite accompaniments