Directions

1. Step 1

   Heat oil in a large nonstick saucepan and sauté onion over low heat for 10 minutes, or until soft. Add cardamom pods and cinnamon stick and stir for 1 minute. Then stir in cumin seeds, garlic, ginger and a pinch of salt and mix together for 1 minute. Finally add turmeric, ground coriander, curry and chilli powder and stir for a further 1-2 minutes, until spices release their flavour.

2. Step 2

   Add split peas and cook, stirring frequently, for 3-5 minutes, taking care not to let them stick to the pan. Stir in tomatoes and vegetable stock* until well combined, then bring to a simmer. Cook, uncovered, for 30 minutes, or until the split peas are soft, adding a little more stock or water if needed.

3. Step 3

   While the dhal is simmering, make the naan. Melt margarine in a small nonstick saucepan over medium heat. Fry the garlic and coriander for about 30 seconds, until garlic becomes aromatic. Set aside.

4. Step 4

   Combine remaining naan ingredients in a bowl, then add 1/2 cup water, and mix into a soft dough using your hands, adding more flour if needed to bring the dough together. Knead the dough gently until soft and pliable.

5. Step 5

   Break dough into 8-10 smaller balls. On a flour-dusted surface, roll out each ball into a flat circle about 5 mm thick, stacking them between sheets of baking paper so they don’t stick together.

6. Step 6

   Heat a nonstick frying pan over medium to high heat. Place a dough circle in the pan; bubbles will start to form. After 1-2 minutes, flip and cook the other side for 1-2 minutes, until golden brown in patches. Remove from pan and place on a sheet of foil. Lightly brush with the sautéed garlic mixture, sprinkle with a pinch of salt, and close the foil over the naan to keep it warm. Repeat with remaining naan breads. You can keep them warm in a low oven, wrapped in foil, until ready to serve.

7. Step 7

   Just before serving, stir the lemon juice and coriander leaves through the dhal. Serve with the warm naan breads.