Golden Yellow Dal Tadka with Garlic Naan

Ingredients

• 1 cup yellow split lentils (moong dal), rinsed
• 3 cups water
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp red chili powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 tbsp cilantro, chopped

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1 tsp salt
• 1 cup yogurt
• 1 cup milk
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp butter, melted
• 2 tbsp cilantro, chopped

Method

1. 01
   In a pot, combine the rinsed yellow split lentils, water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes until the lentils are soft.
2. 02
   In a small pan, heat ghee over medium heat. Add cumin seeds and mustard seeds, allowing them to crackle.
3. 03
   Add minced garlic, grated ginger, and chopped onion to the pan. Sauté until the onion is translucent.
4. 04
   Stir in the chopped tomatoes and red chili powder. Cook until the tomatoes are soft and the oil begins to separate.
5. 05
   Pour the tempering over the cooked lentils and mix well. Garnish with chopped cilantro before serving.
6. 06
   For the garlic naan, mix flour, baking powder, and salt in a bowl. Stir in yogurt, milk, and oil until a dough forms.
7. 07
   Knead the dough on a floured surface for 5 minutes. Cover and let it rest for 20 minutes.
8. 08
   Divide the dough into 4 portions. Roll each portion into an oval shape.
9. 09
   Heat a skillet over medium heat. Cook each naan for 2-3 minutes on each side until golden brown.
10. 10
    Brush the hot naan with melted butter and sprinkle with minced garlic and cilantro.