Ingredients for the tarka dal
250g yellow dried split lentils, rinsed until the water runs clear
3 tablespoons vegetable oil
1 tablespoons cumin seeds
1 small onion, finely chopped
2 whole green chillies, pricked with a knife
2cm piece fresh ginger, peeled and cut into thin strips
3 garlic cloves, peeled and left whole
1 teaspoon ground turmeric
1 teaspoon garam masala
11/2 teaspoons ground coriander
Salt and pepper, to taste
Handful of chopped fresh coriander leaves
Ingredients for the garlic Naans
Ingredients for the onion bhajis
Vegetable oil, for frying
150g self-raising flour
1 teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon curry powder
1 teaspoon of ground coriander
1/2 teaspoon Baking powder
2 teaspoons garam masala
1 medium onion, thinly sliced
75ml cold water
Place the lentils and 900ml of water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Stir regularly for 35-40 minutes, until the lentils are tender, adding more water if needed. DO NOT ADD SALT it’ll make them hard.
For the onion bhajis, mix all the dry ingredients together in a large bowl, then add the sliced onion and stir.
Next add the water and mix with your hands until everything is coated.Heat 5cm of oil in a deep saucepan and gently fry a tablespoon of the mixture until golden on both sides, a few at a time.
Pop them in a low oven to keep warm as you go.
For the naans, make the dough, in a large bowl mix the dry ingredients together, and form a well in the middle.
Pour in the oil and yogurt. Gather in the sides with your hands and mix together well.
Knead for 10 minutes, then cover the bowl with cling film and put in a warm place for an hour to prove and rise. I use my oven set at 40°C
When the naan dough has risen, divide into 6 balls, then flatten slightly with your hand.
On a floured surface roll out each ball in a teardrop shape to about 25cm long.
Stack the naans up with a light dusting of flour between, to stop them sticking together.
Heat up a dry non-stick frying pan.
Brush off the flour and toast the bread on each side for a couple of minutes, until golden and puffed up.
Brush both sides of the naan with plain olive oil, or garlic spread. Keep warm in a low oven until ready to serve.
To make the garlic spread, mix a tablespoon of oil with crushed garlic and chopped parsley.