Ingredients
For one serving.
- Yellow lentils(Lentilles jaunes)200 g
- Tomato(Tomate)2
- Onion(Oignon)1
- Garlic(Ail)3 cloves
- Turmeric(Curcuma)1 tsp
- Cumin seeds(Graines de cumin)1 tsp
- Naan bread(Pain naan)2
Preparation
Step by step, from pantry to plate.
Rinse the yellow lentils until the water runs clear, then place them in a pot with enough water to cover them by a few centimeters, a pinch of salt, and the turmeric.
Bring the lentils to a boil, then lower the heat and simmer until they are soft and creamy, skimming off any foam if needed.
While the lentils cook, finely chop the onion, tomatoes, and garlic.
Heat a pan over medium heat, add the cumin seeds, then add the onion and cook until soft and lightly golden.
Add the garlic and tomatoes, then cook until the tomatoes break down and form a thick sauce. Add a little water if the pan gets too dry.
Stir the tomato mixture into the cooked lentils, season with salt and pepper, and simmer a few minutes so the flavors combine.
Warm the naan bread in a dry pan or oven until soft and hot, then serve it alongside the dal.
Finish by spooning the dal into bowls and serving the warm naan on the side.
Good to know
If the dal gets too thick, stir in a little hot water at the end to keep it silky.
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