Monday, June 9, 2008

Naan Triangles with Dal Filling

I have been craving Indian food (probably because the weather is finally getting hot around here) but I also want to keep this month's quest to make kid-friendly meals in mind. So, this is an attempt to introduce kids to mild Indian flavours with a convenient hand-held presentation. The recipe calls for tumeric which adds a nice flavour but is almost impossible to get out of clothing (or carpet) if your food spills. So if you have messy eaters or real young kids you might want to hold off on the tumeric until more food ends up in their mouths than on the floor. I have also kept the spicing mild for the kiddies, so you can adjust to your own taste.

- 4 naan bread (see note below)
- 1/3 cup red lentils (the wee tiny ones)
- 1 cup water
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 tsp tumeric
- 1/3 cup chickpeas, mashed with a fork
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1 tsp salt

1. Rinse lentils in a mesh sieve then put in a saucepan with water, onion, garlic, and tumeric. Bring to bubbling and simmer, uncovered, stirring regularly, until lentils are cooked and starting to break down into a paste.
2. Add mashed chickpeas and spices according to taste. Stir well and remove from heat.
3. Spread half of the lentil mixture on a piece of naan. Top with a second piece then cut into 6 triangles. Repeat with remaining naan and lentil mixture.

I made the naan recipe found here and it was spectacular. The dough is easy to make and the method makes for a light, puffy, and slightly crisp naan. Just sub soy yogurt for dairy yogurt, and melted Earth Balance for the ghee. Also, after rolling out the naan, let them sit for 20 mins on the counter--this will help them puff up in the oven. I removed my naan from the oven about 30 seconds after they puffed up so the top was still soft.


Eesh said...

That looks delicious! I can't wait to try that naan bread. All the ones we have here have dairy in it and now I can see why. What do you think I could sub for the yogurt? I don't get plain soy yogurt here.

Anonymous said...

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Alexis said...

Do you think plain vegetable oil would work, rather than Earth Balance, since ghee is really just the oil (unsaturated) part of butter?

Vegan Dad said...

I am not really sure what role the yogurt plays in this bread. Perhaps some blended silken tofu with lemon juice and soy milk could work in its place.

the ghee is brushed on the naan after baking, so I would think you would want margarine instead of oil (I like the buttery taste). But, it is totally up to you.

carrie said...

vegan dad- you've done it again!! I can't wait to try this, I think my kiddos will really love it.

Maureen, a fellow Ontarian said...

Ahh!! Thank you so much for the naan recipe! I've made/found some excellent curries in recent days and have to watch my boyfriend and friends wolf it all down with naan. I can't wait to make this!

Maureen said...

Wait wait, upon closer inspection I'm a little confused by the direction to "Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot".
What's a pizza stone?? What does this even mean? Help!

Alexis said...

Oh, I see! This is why I shouldn't try to read recipes and comment on blogs when I first get up. :)

Vegan Dad said...

Hi maureen,
A pizza stone is a thick circular or square piece of earthenware used to mimic stone ovens.

Erin said...

It's like an indian quesadilla, fun!

jamie said...

the link below gives a recipe to make your own soy yogurt. i am not sure you would want to eat this, but i have used it in baking & it works great. however, i do substitute arrowroot for the cornstarch. hope this helps!

Toni said...

This sounds like something my kids will enjoy. Btw, did you bake on stone as she did?

Vegan Dad said...

Yes, I baked them on a stone. The key to making the naan puff up is intense heat from the top and bottom--hence a hot stone and the broiler at the same time. You might be able to get the same effect by preheating a good quality cookie sheet.