Masoor Dhal And Naan Bread

1 small onion, diced

1 clove garlic chopped salt

125g butter

15ml oil

1/4 bunch dhania stalks, chopped

1 star anise seed

1 cinnamon stick

1 curry leaf

1 bayleaf

1 teaspoon curry powder

1 teaspoon yoghurt masala

1 teaspoon dhania and jeera powder

1 teaspoon breyani mix

1 cup brown lentils

1 tomato diced

1/4 bunch dhania leaves, chopped half a cup of cream.

Boil masoor in a pot with salt for 20 minutes rinse and set aside.

Place onion, garlic, dhania stalks, cinnamon stick, butter, bay leaf, oil and curry leaf in a pan and saute until brown.

Add dry spices and stir for 10 seconds.

Add tomato and brown lentils and cook until lentils are soft. When lentils are soft, add cream and cook for another 5 minutes.

NAAN BREAD

500g flour

20g salt

10 grams sugar

15 grams yeast

45g ghee

1 and a quarter cups of warm water

100g ghee for brushing

Place flour and salt in a bowl and mix. Rub in 45g butter.

Mix yeast and sugar with a teaspoon of warm water and allow to double in size.

Add yeast and warm water to the flour and mix well.

Lightly oil the dough and leave in a warm place to double in size. Stretch and fold the dough and allow to double for the second time.

Portion dough into eight equal pieces and roll on a floured counter with a rolling pin, roll naan bread to about 3 mm thick.

Place naan on a hot pan and cook on a medium heat on both sides until the naan is evenly brown.

Remove from heat and brush well with ghee.