Indi

Daal

Sautée onion in oil until translucent.  Add 3 cloves garlic and 1 Tbsp. ginger and cook 1 min. until just fragrant.  Add 1 Tbsp. curry, 1 tsp. tumeric, 1 tsp. coriander, 1/2 tsp. cinnamon, 1/2 tsp. cumin, and stir for about 30 sec.  Add diced tomato and 1 1/2 c. lentils.  Stir for a few mins and then add ~4 c. water.  Bring to a boil then simmer for 20-30 mins until thickened.

Easy Naan

1 cup flour
2 tsp. baking powder
yogurt

Combine dry ingredients and then gradually add yogurt (will be ~1/2 to 1 cup) to form dough.  Divide dough into 4 parts, roll out thinly, cook each side on hot pan for a couple minutes until golden and bubbly.

Naan

Mix 7g or 1 packet of active dry yeast with 187ml or 3/4 c. warm water and 2 tsp. sugar.  Leave until frothy.

In seperate bowl, mix 1 c. each of wheat & white flours, 1 tsp. salt, and 1 tsp. baking powder.

When the yeast mixture is frothy, add 3 Tbsp. plain yoghurt and 2 Tbsp. olive oil and whisk well. Pour this onto the dry ingredients. Mix until it combined, then knead briefly for just a minute until it all comes together well. It will be slightly sticky and soft. Drizzle the dough with a bit of olive oil then cover the bowl with plastic wrap or a damp towel and leave to rest and rise in a warm place for 2-4 hours, until doubled in size.

Heat fry pan to high.  On a lightly floured surface, divide dough into 6 balls and roll out to ~0.5cm thick.  Lightly wet hands and dough then cook in fry pan for ~1 min. or until the top bubbles.  Flip and cook 30 sec. on the other side.