Dhal and Naan

So it's officially and undeniably winter, in fact i can see it snowing now as i'm looking out our window... this morning when i was dropping Brandon off to go to the mountain our whole town was white! It is like a winter wonderland here in Wanaka and very beautiful. For some reason in winter food seems to taste better and i find myself thinking about it a lot more. I have also been thinking up and investigating lots of new recipes (comfort food) for cold winter nights. I've been wanting to learn how to make Indian Dhal and Naan bread for ages now so on the weekend we went to Taryn and Dan's for a curry night! It was so fun running in from the cold to their cozy house, music, wine, wood fire, and they even kept baby Oscar up so we could cuddle him before he went to bed. Here's how Dan and Taryn make Dhal and Naan...




















NAAN

1 t yeast
3 cups flour
2 T oil
4 T yoghurt
1 t honey
1 t salt
3/4 warm water

In a mixing bowl combine all ingredients, starting with flour and salt, then add oil, yoghurt and honey, lastly add yeast and warm water. Mix together and then knead into a dough on a floured bread board or bench. Leave for 15 mins to rise before rolling out and then bake at 200 - 220 degrees until some bits rise/bubble and it goes a nice colour. Make garlic butter and spread over top. Yum!

CURRIED RED LENTIL DAHL

They use a slow cooker for this and usually double the recipe (you can never have too much)

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 -2 cloves garlic, minced
1 large bay leaf
1 teaspoon chili powder
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon minced red chilli
1 cup split red lentils
3 cups bath temperature water
2 teaspoons vegetable stock powder
salt
1-2 T chopped coriander, leaf (optional)

Directions
Heat the oil in a large pan.
Cook onion and garlic, stirring frequently
Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer, then tip all into slow cooker.
Tip in the lentils, stir to coat with spices, then add the stock and water.
Cover and cook on high for 5 hours (Ours does it in about 3) until lentils are soft & mixture tastes smooth in your mouth. Thin with extra water if desired (will thicken on standing) and add salt to taste.

Stir in the coriander and serve.
You can serve Dahl as a meal, side dish, a dip with bread or veges or as a spread on sandwhiches or crackers. It is super dhaliscious!