Page 61 - Natural Health (February 2020)

EAT
natural

ROOTY DAAL WITH
SWEET NAAN BREAD

SERVES 4
For the daal
• 3 large potatoes
• 3 carrots
• 2 large parsnips
• 1 red onion
• 2 garlic cloves
• 2 tbsp avocado oil
• 1 tsp finely chopped red chilli
• 2 tsp ground turmeric
• 1 tsp garam masala
• 125g green lentils (choose those
that don't need soaking)
• 550ml vegan stock
• 100g kale

For the sweet naan bread
• 135ml unsweetened
plant-based milk
• ½ tsp raw coconut nectar
• ½ tsp quick dried yeast
• ½ tbsp chia seeds
• 40g brown rice flour
• 4 tsp tapioca flour
• 1 tsp cornflour
• 135g buckwheat flour,
plus extra for dusting
• ½ tsp baking powder
• 40g golden raisins/sultanas
• 2 tsp nigella seeds
• 1 tbsp coconut oil, Cover the bowl with a dish towel removing any tough stalks.
plus extra for greasing, and leave in a warm place for 1 hour Steam until lightly cooked either
melted and at room temperature to prove. in a colander covered with a lid
• 2 tbsp coconut yoghurt 4 To make the daal, roughly chop the and set over a pan of boiling water
potatoes, carrots and parsnips into ½ or in an electric steamer.
1 To make the naan bread, place the inch chunks. Slice the onion and garlic. 7 Place the dough on a surface
milk and coconut nectar in a small Heat oil in a large saucepan, then add dusted with buckwheat and knead
pan and gently heat until lukewarm. the onions and garlic with the fresh for a few minutes. Keep adding more
Add the yeast, stir or whisk well until chilli and spices. Allow the spices to buckwheat as you go to improve the
dissolved, then remove from the heat infuse with the onion and garlic for a handling and reduce the stickiness.
and leave for 10 minutes. minute or so, then add the chopped Divide into four portions and latten
2 Place the chia seeds in a small vegetables and stir well to coat into oval shapes, then place on a
everything. non-stick baking sheet. Put the sheet
dish with 2½ tablespoons of water, stir
and set aside for 10 minutes to swell. 5 Rinse the lentils in cold water and under a preheated medium-high grill
3 Meanwhile, place the lours in a add to the pan along with the stock. and cook for 10 minutes, turning half
lightly oiled bowl with the cornlour, Cover with a lid and bring to the boil, way through, until golden brown.
buckwheat, baking powder, golden then reduce the heat and simmer for 8 Add the kale to the daal and stir
raisins/sultanas, and nigella seeds. 25-30 minutes or until the daal has well. Serve on warmed plates with
Add the milk mixture, oil, chia and a chunky, but mushy consistency. a garnish of cashews, a spoonful
yoghurt to the dry mix and combine 6 Around 10 minutes before of coconut yoghurt and the naan
well until a sticky dough is formed. the daal is ready, chop the kale, on the side.

NATURAL HEALTH 61