Name: Masoor dal with garlic naan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup dry red lentils, rinsed; 1 1/4 cups water; 1/4 tsp ground turmeric; 3/4 tsp salt; 1 tsp extra virgin olive oil; 1/2 tsp cumin seeds; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 45 g garlic naan; 3/4 cup plain nonfat Greek yogurt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

555 calories

Protein: 41g; 29% of calories
Carbs: 77g; 55% of calories
Fat: 10g; 15% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the lentils, water, turmeric, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the lentils are soft and have broken down.
While the lentils simmer, heat the olive oil in a small skillet over medium heat. Add the cumin seeds and sizzle for 1 minute. Add the onion and cook for 5 minutes until golden. Stir in half the garlic and cook for 1 minute until fragrant.
Stir the onion and garlic mixture into the cooked lentils. Add the remaining salt and stir well. Keep over very low heat for 2 minutes to meld the flavors.
In the same skillet used for the onions, toast the naan for 2 minutes, flip, and cook for 2 minutes more until warm and slightly charred. Rub the remaining garlic over the warm bread.
Transfer the dal to a bowl and top with the Greek yogurt and cilantro. Serve the warm naan on the side.

Nutrition

Ingredients

Instructions

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