Ingredients

• 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 dusting
• ¾ tsp sea salt
• 2 tbsp sesame seeds
• 175g/6oz fat-free Greek-style plain yoghurt
• 1 tbsp rapeseed oil

Directions

• 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.