Red Lentil Dal with Curried Vegetables and Yogurt Flatbread Garnish
Team: The Sizzling Scallions
Host School: Edmunds Middle School
Age Group: Middle School
Ingredients
1 cup red lentils, rinsed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
¾ teaspoon baking powder
½ teaspoon sugar
2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, plus more
1 cup plain yogurt
4 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
1 Small Yellow Onion, diced
1 lb Green Beans –snapped or cut into 1″ pieces
4 Golden Potatoes cut into 1/2″ pieces
4 small Tomatoes diced
2 tsp Olive Oil, butter or Ghee or combination of both
1 Garlic Clove, minced
½ tsp Cumin Seeds
½ tsp Turmeric Powder
½ tsp Salt (or to taste)
½ tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala
Preparation Instructions
Red Lentil Dal with Curried Vegetables and Yogurt Flatbread Garnish
1. Set up equipment.
2. Collect all ingredients first and bring to station.
3. Measure and prepare all ingredients before you start cooking.
4. Place the rinsed lentils in a medium saucepan along with 3 cups of room
temperature water. Turn the heat to medium 600 or 800 and allow the
lentils to cook for 20 minutes.
5. Meanwhile, heat the oil in a medium skillet set over medium 600 or 800
heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds,
until fragrant.
6. Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5
minutes, until the onions are turning translucent.
7. Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook
until the tomato begins to fall apart and get mushy which will take about 2
to 3 minutes. Discard the cinnamon stick.
8. Once the lentils are cooked, drain off any excess water. Stir the spiced
onion mixture into the pot of lentils. Add the lemon juice and stir well.
Taste and add salt as needed.
Begin Curried Potato Component:
1. Heat Oil in a pan on medium heat and add Cumin Seeds. Allow them to
sizzle.
2. Add onion, cook for a minute until it softens
3. Add Turmeric Powder, Green Beans and Potatoes, Garlic and Tomatoes.
Mix well to evenly coat in oil.
4. Add Salt, Cumin Powder, Coriander Powder, and Garam Masala. Mix well.
5. Cover and cook until potatoes and green beans are tender, stirring in-
between. (you may a few tablespoons of water if it starts to stick) About 20
minutes.
Begin Yogurt Naan Bread Component:
1. Set up equipment.
2. Collect all ingredients first and bring to station.
3. Measure and prepare all ingredients before you start cooking.
4. Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl.
5. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender
texture).
6. Transfer dough to a lightly floured work surface and
7. Knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with
plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
8. Working one at a time, roll out each piece of dough into a round about ⅛"
thick. (Don’t stress: They don’t need to be perfect.)
9. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium.
10. Working one at a time, cook rounds of dough until underside is golden
brown and flatbread is beginning to puff, about 2 minutes.
11. Flip and cook until other side is golden brown, about 1 minute longer;
transfer to a plate.
12. Repeat with remaining oil and rounds of dough. Let cool slightly.
Plating the dish:
1. Place curried potatoes on center of plate.
2. Place Dahl over curried potatoes.
3. Garnish with 3 slices of naan bread.