Dal with quick naan breads recipe
 From Eat Well for Less – an easy, cheap, nutritious dal with naan bread, that's on the table in about half an hour. Each serving provides 410 kcal, 20g protein, 60g carbohydrates (of which 8.5g sugars), 8.5g fat (of which 1g saturates), 8.5g fibre and 1.9 salt. 1 tbsp rapeseed oil1 tsp cumin seeds1 tsp dried red chilli flakes1 onion, roughly chopped2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric½ tsp sea salt2 x 400g tins green lentils2 x 400g tins chopped tomatoes1 vegetable stock cube, crumbled25g/1oz fresh coriander, roughly chopped75g/2½oz fat-free Greek-style plain yoghurt, to serve 1 tbsp rapeseed oil 1 tsp cumin seeds 1 tsp dried red chilli flakes 1 onion, roughly chopped 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric ½ tsp sea salt 2 x 400g tins green lentils 2 x 400g tins chopped tomatoes 1 vegetable stock cube, crumbled 25g/1oz fresh coriander, roughly chopped 75g/2½oz fat-free Greek-style plain yoghurt, to serve 300g/10½oz self-raising flour, plus extra for dusting¾ tsp sea salt2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil 300g/10½oz self-raising flour, plus extra for dusting ¾ tsp sea salt 2 tbsp sesame seeds 175g/6oz fat-free Greek-style plain yoghurt 1 tbsp rapeseed oil Method For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes.Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough.Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. For the dal, heat the oil in a sauté pan over a medium heat. Once hot, add the cumin seeds and chilli flakes and fry for 20 seconds, or until the seeds start to pop. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the onion and cook for 2–3 minutes, or until just softened. Add the garlic, ginger, ground cumin, coriander, turmeric and salt and cook for 1 minute. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Add the lentils, tomatoes, stock cube and 400ml/14fl oz of water and bring to the boil. Reduce the heat and simmer for 10–15 minutes. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Meanwhile, for the naan breads, tip the flour, salt and sesame seeds into a large bowl and mix well. Make a well in the centre and add the yoghurt and 75ml/2½fl oz of cold water. Mix together to form a soft dough. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Tip the dough onto a lightly floured work surface and knead for 1–2 minutes, or until it forms a smooth dough. Divide it into six pieces and roll each piece into a ball. Flatten each ball gently using the palm of your hand, then roll it out to a 5mm/¼in-thick circle. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Heat 1 teaspoon of the oil in a large frying pan over a medium–high heat. Add two of the breads and cook for 1–2 minutes on each side, or until golden brown and puffed up. Repeat with the remaining breads, keeping the cooked breads warm in a very low oven. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads. Add the coriander to the dal and stir. Serve with the Greek yoghurt and naan breads.