Vegan Naan and Daal recipe



The spring/summer weather got you in the mood for some delicious, healthy Indian food? You don't have to get take out because here are two recipes you're going to love: Vegan Naan and Daal. 

Naan


Makes 3-4
Preparation time: 20 min.
Waiting time: 60 min.
Cooking time: 2-4 min.

½ tsp. sugar
¼ cup warm water
1/8 oz (3.5g) active dry yeast
1 1/8 cups of flour (preferably all-purpose)
Salt
¼ cup of vegan yoghurt (used Alpro’s unsweetened ‘Mild and Creamy’)
1 tbsp. coconut oil plus some for the pan
Black sesame

Combine the sugar, warm water and dry yeast until there are no clumps left. Let it sit for about 10 min. so there’s foam on the top. After mix the yeast mixture with the flour, yoghurt, salt and oil and knead it by hand for about 5 min. Divide it into however many pieces you want and cover them with a damp cloth and let them rise for about an hour. They will double in size so make sure you place the pieces apart far enough. After an hour take a rolling pin and form circles. I made a little grid on both sides and added some sesame but that’s not necessary. Heat up a little oil in a pan and when you see puffs form and it turning nice and crispy brown turn it around.

You can brush it with whatever you like, I used some nori flakes, garlic powder, parsley and olive oil.


Daal


Preparation time: 10 min.
Cooking time: 30-40 min.

1 clove of garlic
¼ tsp  chilli  powder
½  inch ginger
1 small onion
½ cups red lentils
½ cups of green lentils
3 medium tomatoes
3 cups vegetable stock
2 tsp garam masala
1/2 tsp mustard seeds
¼ tsp turmeric
2 tbsp coconut oil
1/2 tsp ground cumin
½ cup of coconut milk (I used my homemade coconut milk)

Chop your onion, garlic and ginger. Use a large pan and heat up some coconut oil. Sauté the chopped ingredients and the mustard seeds until the mustard seeds pop. Add your spices and keep stirring for about 3-4 min. until the spices are nice and fragrant. Add in the lentils and stir until they’re covered in spices. Pour in the veggie stock and chopped tomatoes and bring in to a boil. Reduce the heat, add the coconut milk and let it simmer for about 30-40 min., make sure to stir throughout. Add more liquid if you think the lentils need it. At this point you can add salt if you want.

The consistency thick and mushy, it shouldn’t be choppy and the lentils shouldn’t have a bite.




Good luck and enjoy! X