Lunch Combo: Fresh Indian Dahl with Homemade Naan Bread
with mango chutney and yogurt dip | to share- Tarwe
- Melk (inclusief lactose)
- Mosterd
- Gluten
- May contain traces of allergens
- Ei
- Lupine
- Melk (inclusief lactose)
- Soja
- Selderij
- Zwaveldioxide en sulfiet
- Noten
- Vis
- Pinda's
Ingredients
200 g
Flour
(Contains: Tarwe May be present: Gluten)
350 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
15 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
2 piece
Garlic
20 g
Fresh coriander & mint
(May be present: Selderij)
160 g
Mango chutney
(Contains: Mosterd)
½ sachet(s)
Garam Masala
1000 milliliters
Indian-style dahl soup
(Contains: Mosterd May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja, Selderij, Zwaveldioxide en sulfiet, Noten, Vis, Pinda's)
Not included in your delivery
¼ teaspoon
Salt
2 tablespoon
[Plant-based] butter
to taste
Flour
½ tablespoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Add 200g of flour, the baking powder, 230g of Greek yoghurt, and 0.25 tsp salt to a mixing bowl.
- Knead for 1 minute, until it comes together into a sticky ball (see Tip).
- Rest the dough during the next step.
Tip: you want a sticky but manageable dough. If it's dry, add a little more yogurt; if it's too wet to roll, add a little flour.
- Thinly slice the garlic.
- Finely chop the fresh herbs, making sure to keep them separate.
- Melt the butter in a saucepan, then remove from the heat and add the garlic and coriander. Stir together and season to taste with salt and pepper.
- In a bowl, mix half of the mango chutney with the rest of the yogurt, garam masala*, mint, white wine vinegar, and honey. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Divide the dough into 6 equal balls.
- Dust a rolling pin and the rolling surface with flour.
- Roll each ball out onto the rolling surface into a thin, 15-20cm diameter naan.
- Heat a clean frying pan over high heat. When the pan is nice and hot, cook each naan for 2 minutes per side, until lightly golden spots appear and the naan puffs up.
- When the naans are done, brush them with the garlic coriander butter.
- Serve the naans with the yogurt sauce and the mango chutney on the side.
