Spinach Naan & daal fry

PREPARATION of spinach naan

Clean and Wash a medium size bunch of Palak/Spinach.
Finely chop them using a food processor or a chopper. Alternatively one can make puree too.

In a small bowl, add in 1/2 cup lukewarm water, sugar and yeast.
Keep aside for 10 mins for the yeast to bloom. If the yeast does not bloom, you would need to start again.

In a large bowl or your stand mixer add in the flour, salt, chopped spinach and yeast mixture.
Mix everything along and knead the dough for 5 minutes.

Since spinach already has water content you might not need any additional water. Add water only if required and a tablespoon at a time.

Slowly add the 1 tbsp butter and need it into a smooth and an elastic dough.
Cover it with a cloth or cling wrap and keep it aside for 1-1.5 hours.
The dough should rise if not double.

After 1-1.5 hours, divide the dough into equal lemon size balls.
Line a baking sheet with parchment paper.
Roll the balls into desired shape. I rolled them into approximately 4-5 inch circles.

Keep them directly onto the baking sheet and keep them aside for at least 15 minutes. If you have time 30 mins preferable.

In the meantime preheat the oven to 200 Deg C or 400 F.
Once you are ready to bake, gently rub some water on the top of Naan.
Rub the minced garlic and sprinkle some Nigella seeds. Gently tap it.

Bake it in a preheated oven for 10-12 minutes or until the edges start turning brown.
Rub some butter on top and Serve it hot with some yummy curry

In a pressure cooker take toor dal, turmeric,salt and heeng with water and cook for 2-3 whistles.

Now to make tadka

In a pan or kadhai heat 2 tbsp ghee and splutter cumin, 1 bay leaf and 2 dried red chilli.
also add chopped cloves of garlic, ginger, 1 chilli and saute slightly.

Next add chopped onion and saute until it turns golden brown.
keeping the flame on low add chilli powder, coriander powder and salt if more is needed.

Next add in chopped tomato and saute until it turns soft and mushy.
add in cooked dal and stir well adjusting consistency as required.

Simmer for 5 minutes or until flavours are well combined.
Sprinkle some garam masala before serving. And garnish with coriander leaves