This week’s new recipe trial was inspired by a recipe I got from my coworker last week – and I just had to make a vegan version of it! Despite the possibly complicated sounding name, this resipe is actually very simple but time consuming dish to make. But I assure you, it’s woth every single minute you invest in it 🤤
This time the recipe ingredients are in an image format – what do you think? Let me know in the comments if this is somethign you want to see in the future as well!
Making the dahl:
- Soak the lentils in boiling hot water (pour hot water on top of the lentils and let them sit in a bowl) for about 20-30 minutes and then rinse under running water.
- Sauté both finely chopped onion and garlic in oil. Add all the spices except the vegetable bouillon to the pan and sauté for another 1 min until the spice become fragrant.
- Add the tomato puree, coconut milk, vegetable bouillon and lentils to the pan and let the mixture simmer for about 15 minutes. In case you need more liquid to the dahl, you can add 1-2 dl of water.
- Finish the dahl by adding in the coriander and juice + zest of the lime. Let simmer for another 5 minutes and serve with the naan bread, vegan yoghurt, fresh coriander and avocado.
- Mix the warm water and yeast in a bowl and stir together. Let the mixture bloom and sit for 10 minutes.
- Combine the dry ingredients in a separate bowl. Once the yeast has bloomed for 10 minutes, add the wet ingredients to the bowl. Mix and then add the dry ingredients.
- Mix the dough for a few minutes with a spoon or fork and transfer to a floured surface. Knead the dough to form a solid ball. Add the ball to a big bowl, spread a little bit of oil on top to prevent drying and set the dough to rise for 1,5-2 hours to a warm place. TIP! Place the bowl where the dough is rising, to another bowl that has hot water in it and cover with a cloth -> this makes the dough rise faster.
- Knead the dough and divide it to 12 equal size balls. Let the balls rise for 5-10 mins. Make the topping oil by combining garlic, salt and oil.
- To finish the naan bread, take one dough piece at the time and strect the ball from the edges to form a somewhat round and flat shaped bread. Pan fry over high heat (NO OIL!) from both sides until there are golden brown spots and bubbles on the bread. As soon as the bread is ready from the pan, spread the topping oil on top. ENJOY 🤤
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