Vegan Coconut Dal with Naan Bread

Delicious lentils, hot spices and creamy coconut milk. Get the concentrated India batch to your home!

And once again, a dish with coconut...coconut milk just turns pretty much any stew into a real flavor explosion (though also ensures that these dishes don't necessarily end up in the "summer figure" category). Anyway! Instead, the red lentils ensure an extra protein kick, which means that cravings don't stand a chance. Garam masala provides the right spice. This traditional Indian spice mixture consists of a variety of spices and exists - similar to curry - in many different compositions.

For a dal, neither many ingredients nor a long preparation is needed. Peel the onions and garlic, rinse the lentils, throw everything into a pot and wham! the meal is ready. Perfect for a nutritious dinner after a stressful day when you don't feel like cooking, but bread or oatmeal aren't really an option either.

For 4 servings you need:

For the lentil dal:

• 1 onion

• 2 cloves of garlic

• 1 piece of ginger about the size of a thumb

• 1 tbsp. coconut oil

• 500g chopped canned tomatoes

• 400ml coconut milk

• 320g red lentils

• about 200ml vegetable broth

• 1 tsp. garam masala

• 1-2 tbsp. soy sauce

• salt, chili

For the naan bread:

• 250g light spelt flour

• 1 tsp. sugar

• 1 tsp. baking powder

• 1 tsp. salt

• 50ml soy milk, unsweetened

• 100g soy yogurt, unsweetened

• 1 tbsp. Alba oil or other vegetable oil

• For sprinkling: Black sesame seeds

Preparation:

For the naan bread:

1. Knead all the ingredients for the naan bread into a smooth dough and let it rest for about 30 minutes.

2. Then divide the dough into 6 equal parts and press them by hand into a flat patty. If you like, you can sprinkle some black sesame seeds on top and press it down.

3. Just before the dal is ready, heat a non-stick pan and bake the patties on both sides without grease until they are golden brown.

For the dal:

1. Peel 1 onion, 2 cloves of garlic and the piece of ginger (the size of a thumb).

2. Cut the onion into small cubes and chop the ginger and garlic.

3. Put the lentils (320g) in a colander and rinse them with water until it runs clear.

4. Heat 1 tablespoon of coconut oil in a pan and sauté the onion, ginger and garlic.

5. Add about a teaspoon of garam masala and sauté briefly.

6. Add lentils, coconut milk (400ml), chopped tomatoes (500g) and vegetable broth (200ml) and let everything simmer with the lid closed for about 30 minutes until the lentils are soft and have absorbed the liquid.

7. Add 1-2 tablespoons of soy sauce, salt and chili to taste.

8. Serve the lentil dal together with the naan bread.

Enjoy!