Two Lentil Makhani Dal With Freshly Baked Peshawari Naan Breads

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

225 g strong white bread flour

10 g fresh yeast or 7g dried yeast, do not use fast action yeast

1/2 tsp salt

1/2 tsp sugar

25 g ground almonds

15 g dessicated coconut

25 g golden sultanas, roughly chopped

70 ml milk

75 g natural full fat yoghurt

1 medium free range egg yolk

50 g ghee or unsalted butter, melted + 10g for glazing

1 tbs honey

75 g black lentils, dry weight soaked over night in 4 times the volume of cold water

75 g green lentils, dry weight soaked over night in 4 times the volume of cold water

2 large mild red chilies, seeds removed

10 g fresh turmeric, peeled (if you cannot find fresh turmeric use 1 tsp dried turmeric powder)

20 g fresh ginger, peeled

2 cloves of garlic, peeled

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp mild curry powder

80 g ghee or unsalted butter

3 white onions, diced

1 cinnamon stick

8 green cardamom pods

2 tsp caster sugar

2 tbs malt vinegar

600 g diced tomatoes (tinned tomatoes will be fine to use)

600 ml vegetable stock

Salt and freshly cracked black pepper

Juice and zest of one lemon

4 tbs coriander, chopped

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