Easiest Way to Prepare Homemade Spinach Naan & daal fry

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Spinach Naan & daal fry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach Naan & daal fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Naan & daal fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Spinach Naan & daal fry using 31 ingredients and 14 steps. Here is how you cook that.

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Lunch recipe

Ingredients and spices that need to be Get to make Spinach Naan & daal fry:

1. For spinach naan
2. 2 Cups Whole Wheat flour
3. 1 tsp Active Dry Yeast
4. 1/2 Cup Lukewarm water
5. 1 tsp sugar
6. to taste Salt
7. 1 Cup finely chopped Palak/Spinach (One can use the puree too)
8. 0.5-1 Cups Lukewarm water (Only if required)
9. 1 tbsp Butter for dough
10. 2-3 cloves minced/grated garlic
11. 1 tablespoon Nigella seeds
12. For Daal fry
13. 1 cup toor dal rinsed
14. 1/2 tsp turmeric
15. 1 tsp salt
16. 3 cups water
17. 1 pinch heeng
18. For tempering
19. 2 tbsp ghee
20. 1/2 tsp cumin
21. 1 bay leaf
22. 2 dried red chilli
23. 2 clove garlic crushed
24. 1 inch ginger crushed or chopped
25. 1 green chilli slit
26. 1 onion finely chopped
27. 1/2 tsp kashmiri red chilli powder
28. 1/2 tsp coriander powder
29. 1 tomato finely chopped
30. 2 tbsp coriander finely chopped
31. 1/4 tsp garam masala

Instructions to make Spinach Naan & daal fry

1. PREPARATION of spinach naan
   
   Clean and Wash a medium size bunch of Palak/Spinach.
   Finely chop them using a food processor or a chopper. Alternatively one can make puree too.
2. In a small bowl, add in 1/2 cup lukewarm water, sugar and yeast.
   Keep aside for 10 mins for the yeast to bloom. If the yeast does not bloom, you would need to start again.
3. In a large bowl or your stand mixer add in the flour, salt, chopped spinach and yeast mixture.
   Mix everything along and knead the dough for 5 minutes.
4. Since spinach already has water content you might not need any additional water. Add water only if required and a tablespoon at a time.
5. Slowly add the 1 tbsp butter and need it into a smooth and an elastic dough.
   Cover it with a cloth or cling wrap and keep it aside for 1-1.5 hours.
   The dough should rise if not double.
6. After 1-1.5 hours, divide the dough into equal lemon size balls.
   Line a baking sheet with parchment paper.
   Roll the balls into desired shape. I rolled them into approximately 4-5 inch circles.
7. Keep them directly onto the baking sheet and keep them aside for at least 15 minutes. If you have time 30 mins preferable.
8. In the meantime preheat the oven to 200 Deg C or 400 F.
   Once you are ready to bake, gently rub some water on the top of Naan.
   Rub the minced garlic and sprinkle some Nigella seeds. Gently tap it.
9. Bake it in a preheated oven for 10-12 minutes or until the edges start turning brown.
   Rub some butter on top and Serve it hot with some yummy curry
10. In a pressure cooker take toor dal, turmeric,salt and heeng with water and cook for 2-3 whistles.
11. Now to make tadka
    
    In a pan or kadhai heat 2 tbsp ghee and splutter cumin, 1 bay leaf and 2 dried red chilli.
    also add chopped cloves of garlic, ginger, 1 chilli and saute slightly.
12. Next add chopped onion and saute until it turns golden brown.
    keeping the flame on low add chilli powder, coriander powder and salt if more is needed.
13. Next add in chopped tomato and saute until it turns soft and mushy.
    add in cooked dal and stir well adjusting consistency as required.
14. Simmer for 5 minutes or until flavours are well combined.
    Sprinkle some garam masala before serving. And garnish with coriander leaves

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