Lentils and tomato with coconut cream..and Naan bread

It has been a while since my last update as first my laptop died then I had holidays and then my laptop died again!
But now I'm back from my holidays and have a new laptop I have lots more recipes to come!

This lentil dish is one we made at school during our Indian lesson along with the naan bread and I really liked it so I thought I would share it with you.

naan bread


500g plain flour
5g salt
5g sugar
75ml milk
1/4tsp dry yeast
1 egg
225ml warm water
1tsp baking powder

In a large bowl dissolve yeast in the warm water, let stand for 3 minutes, stir in sugar, salt, milk, egg, baking powder and plain flour. knead into a soft dough until smooth place dough in a bowl and let rise for about 1 hour, or until it has double in volume.
Punch down dough and roll into golf sized balls (120g each) and let rise for another 30 minutes, preheat oven to 250 degree.
Roll the balls into thin oval shapes. place on hot oven trays and bake for 2-3 minutes brush both sides of naan bread with ghee.

Lentils and tomato with coconut cream
60g ghee
1medium onion chopped finely
2 cloves garlic finely chopped
1 Tbs fresh ginger grated
1 1/2 tsp black mustard seeds
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp turmeric
150g brown lentils
150g red lentils
600g diced tomatoes
250ml water
160ml coconut cream
1/4 c fresh coriander chopped
2 tsp salt

Soak lentils overnight before you begin to cook.
Heat ghee in a large heavy based saucepan, cook onion till soft add garlic, ginger and mustard seeds make a paste with other spices by adding a tiny bit of water to it and add it to the onions.
cook stirring till fragrant.
add lentils, tomatoes and stock bring to the boil and add salt.  reduce heat and let simmer for about 25 minutes stirring occasionally until lentils are tender and mixture thickens. Just before serving add coconut cream and coriander and stir over low heat until heated through.
Serve with naan bread.