Green Lentil Dhal Dinner

Green lentil dhal dinner is perhaps my most well received dish yet. It is my version of Indian tacos. These are tiny naan breads filled with green lentil dhal.


Green Lentil Dhal Dinner

Print Recipe


  • 400g plain white flour
  • 2 teaspoons of sugar
  • 7g dry action yeast
  • 1 tablespoon olive oil
  • 100ml soy milk
  • 100ml warm water
  • 1 teaspoon salt
  • 1/2 lime juice
  • 235g tinned green lentils
  • 1 finely chopped onion
  • 2 tablespoons of garlic paste
  • 1 tablespoon of ginger paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon of salt
  • 100g tinned tomatoes
  • 100ml coconut milk
  • 4 finely chopped green chillies
  • 2 roughly chopped red chillies
  • 1 teaspoon dry ground cumin
  • 1 teaspoon dry ground coriander
  • 1/2 teaspoon garam masala
  • 1 tablespoon of desiccated coconut
  • 1 teaspoon sugar
  • small bunch freshly chopped coriander



Add the flour to a large bowl with 1 teaspoon of salt and mix together.


Next add the dry yeast, sugar, water and milk together and mix. Add the wet mixture together with the dry mixture and mix before adding the olive oil and lime juice then continue to mix all of the ingredients together until completely combined. Once combined completely, add a little extra flour to the work top and tip the combined mixture on to it, kneading it by pressing all of the mixture together. Taking one hand holding one end of the dough and stretch it away with the other hand before folding it back on itself and turning. Repeat this process 8-10 times then place the dough back into the bowl greased with a little olive oil and cover with cling film or a damp towel.


Add a drizzle of oil to a large pan and turn on low heat. Finely chop the onion and green chillies and add them to the pan along with the desiccated coconut and sugar. Mix and allow to caramelise for 3-4 minutes. Add the garlic and ginger paste and mix together.


Add the lentils, tomatoes, turmeric, salt, cumin, coriander, garam masala and mix together. Allow to simmer on low heat for 15 mins stirring occasionally.


Take a large frying pan and apply medium heat with a little oil in the bottom of the pan. Split the dough into 10 equal balls and flatten them as thinly as possible and add each one to the pan for 1-2 minutes either side. Remove and repeat with the remaining dough.


Roughly chop the red chillies and fresh coriander and set to one side.


Spoon the dhal mixture on to the naan tortillas around two table spoons each (place the rest of the dhal in a bowl, cover and refrigerate, consume within 3 days) then, sprinkle them with a pinch of desiccated coconut, fresh coriander, red chillies and ground salt. Fold each Naan over and eat fresh! Enjoy!

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