Turmeric and toasted cumin seeds naans Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
Turmeric and toasted cumin seeds naans
Turmeric and toasted cumin seeds naans with instant pot yellow split pea dal served with yogurt and lime pickled red onions.
Not one but 2 recipes, you choose which one to make, I do recommend all of them, especially in this beautiful combination. Never made naan bread? These are soft and delicious, also the recipe is pretty much fool proof!
Serves: 4 portions
Cook and prep time: 1 and ½ hour
Turmeric and toasted cumin seeds naan bread :
Makes: 8 naans
Cook and prep time: 1 and ½ hour
Ingredients:
- 270 g flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 7 g instant dry yeast
- 125 g yogurt
- 1 tablespoon oil
- 120 g of water
- Optional flavours: I opted for 1 teaspoon of turmeric and 2 teaspoons of toasted cumin seeds
Instructions:
- Put all the ingredients in the bowl of the mixer and knead for 10 minutes.
- Transfer the dough to a bowl greased with oil, cover and leave to rise for 1 hour.
- Divide the dough into 8 parts and form balls. Roll them into circles 6-8 mm thick.
- Heat a pan over medium heat, spray with a little oil and fry on both sides until golden.
- Enjoy!
Stay healthy and happy cooking!
Instant pot yellow split pea dal served with yogurt and lime pickled red onions
Serves: 4 portions
Cook and prep time: 1 and ½ hour
Ingredients:
For the dal:
- 2 tablespoons oil
- 1 chopped onion
- 3 crushed garlic cloves
- 2 tablespoons of grated ginger
- 2 teaspoons coriander
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (or more if you like spicier food)
- 1 and ½ cups of rinsed dried split peas
- 3 cups water
- 2 chopped tomatoes
- ½ teaspoon salt
For the toppings:
- ¼ cup fresh cilantro (chopped + extra for garnish)
- ½ cup plain Greek yogurt
- Kosher salt and pepper (to taste)
- 1 small red onion (very thinly sliced into rounds, rinsed)
- 1 lime (zested and juiced)
- Pinch of sugar
- Large pinch of salt
Instructions:
- Set Instant Pot to SAUTE, add heat the oil.
- Add onions and a pinch of salt and sauté until softened, 5-7 minutes.
- Stir in garlic, ginger, coriander, turmeric, cumin, and cayenne and cook for another minute until fragrant.
- Hit the CANCEL button and add split peas, water, tomatoes, salt and stir to combine, scraping up any browned bits from the bottom of the Instant Pot.
- Cover and seal the lid - turn the vent to sealing.
- Press the MANUAL (high pressure) button and set the timer to 10 minutes.
- It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- Meanwhile, make your toppings.
- In a small bowl, combine lime zest and juice, red onion, sugar, and a large pinch of salt.
- Massage the onion for 1 minute to help it soften.
- Mix yogurt and 2 Tbsp. water in a small bowl; season with salt and pepper, to taste.
- Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- Open the lid, stir in the cilantro and season with additional salt and pepper, to taste.
- Serve dal drizzled with yogurt and topped with pickled onion and additional cilantro.
Enjoy!
